Saucepan@saucepan · Shared this recipeFollowAmerican · dinnerChicken Pot PieA classic American chicken pot pie with chicken and vegetables in a velouté sauce, topped with a flaky crust.total1 hrprep15 mincook45 minservings4Original recipe on whatagirleats.comKeep this recipeAdd a copy of Chicken Pot Pie to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 or 2 pie crusts, either homemade or store bought0.25 cup butter, plus 2 Tablespoons0.25 cup all-purpose flour3 cup chicken broth4 cup cooked chicken, cubed or shredded, about 2 breasts1 medium onion, chopped3 carrots ), sliced about 1 1/2 cups ( or frozen1 cup sliced mushrooms ), (optional2 ribs of celery, sliced1 cup frozen peas ), (or 2 cups frozen peas and carrot mix1 tbsp finely chopped thyme1.5 tsp poultry seasoning1.5 tsp kosher salt1.5 tsp black pepper3 tbsp finely chopped parsleyEgg wash: 1 egg, lightly beaten with 1 teaspoon waterStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat oven to 375 degrees F. If using a bottom crust, roll out crust larger than baking dish or pie plate. Lightly grease bottom and sides of pie dish and lay bottom crust.2Step 2: In a separate pan, heat 2 Tablespoons butter over a medium heat. Add onions, celery and carrots (if using raw carrots). Saute about 5 minutes.3Step 3: Meanwhile, make the veloute. Melt remaining 1/4 cup butter in a large sauce pan, add flour and cook for a couple of minutes on a medium low heat, but do not allow to brown.4Step 4: Slowly whisk in chicken broth, whisking constantly. Cook for 3 or 4 minutes until thickened. Add salt, pepper, poultry seasoning and fresh thyme. Add sautéed vegetables and cook until tender. About 10 minutes. Add chicken, frozen peas and cook another 3-5 minutes until all the veggies are tender and filling is hot. Add fresh chopped parsley. Check seasoning, adding more salt or pepper to taste. Pour filling in a deep dish pie plate and top with crust.5Step 5: Poke holes in the top to let steam escape. Place pie on a baking sheet to catch drips.6Step 6: Brush with egg wash and bake for 45 minutes to one hour at 375 degrees F., or until deep golden brown.getsaucepan.com/r/c559ae66-258f-4d28-99a5-a083cdc1f45a · Original: https://whatagirleats.com/chicken-pot-pie/
