Classic Chicken Pot Pie

Ingredients

• 3 cups cooked chicken, chopped
• 1/3 cup unsalted butter
• 1/3 cup finely chopped onion
• 1/3 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups frozen mixed peas and carrots
• 1 package refrigerated double pie crust

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 425°F. Place a rack in the lower-middle position and set a deep 9-inch pie dish on a baking sheet. The baking sheet catches any bubbling filling and makes the hot pie easier to move safely.
2. Step 2.Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 4–5 minutes until softened and translucent, stirring occasionally so it does not brown heavily.
3. Step 3.Sprinkle the flour over the softened onion and stir constantly for about 1 minute. This creates a simple roux that will thicken the broth and milk into the creamy filling.
4. Step 4.Gradually whisk in the chicken broth, followed by the milk. Add the salt and black pepper, and keep whisking until the mixture is smooth. Bring it to a gentle simmer and cook for about 2–3 minutes until noticeably thickened.
5. Step 5.Stir the chopped cooked chicken and frozen peas and carrots into the creamy sauce. Cook for another 2 minutes, just long enough to warm the vegetables and distribute everything evenly.
6. Step 6.Fit one pie crust into the bottom of the pie dish, pressing it gently against the sides without stretching it. Leave a little excess crust around the rim so you can seal the top later.
7. Step 7.Pour the warm chicken filling into the crust and spread it into an even layer. Do not overfill the dish; leave enough room for the top crust to sit without pushing filling over the edges.
8. Step 8.Place the second crust over the filling. Press the edges together with the bottom crust, then crimp or fold the rim. Cut several small slits in the center of the top crust so steam can escape during baking.
9. Step 9.Bake on the prepared baking sheet for about 30–35 minutes, until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, loosely cover them with strips of foil.
10. Step 10.Remove the pot pie and let it cool for 10–15 minutes before slicing. The filling will thicken as it rests, making cleaner slices. Serve warm and refrigerate leftovers promptly in a covered container.