American by KitchenFeed
Chicken Pot Pie
Prep 20 min
Cook 1 h 10 min
Total 1 h 30 min
Serves 8 Steps
Step-by-step
1 Preheat the oven to 350ºF. 2 Cut the chicken breast into ½-inch pieces. 3 Heat a deep skillet or Dutch oven over medium heat, add the cooking oil and diced chicken, and cook just until cooked through. 4 Remove the chicken from the skillet. 5 Dice the onion. 6 Add the diced onion and butter to the skillet and sauté until softened. 7 Sprinkle the flour over the onions and cook, stirring, for 2 minutes. 8 Add the chicken broth and milk and whisk to combine, scraping the bottom of the skillet. 9 Simmer until the liquid thickens into a gravy. 10 Return the chicken to the skillet with the thyme, sage, salt, and pepper and stir to combine. 11 Stir in the frozen mixed vegetables and heat through until the gravy simmers again. 12 Remove the skillet from the heat. 13 Place the bottom crust in a 9-inch pie plate and prick the bottom several times with a fork. 14 Transfer the chicken, vegetable, and gravy mixture into the crust. 15 Add the top crust and crimp the edges closed. Notes Oven 350ºF. Store-bought double pie crust keeps this fast for a weeknight; homemade works too. Egg wash is optional but gives a shiny crust. Baking time varies with crust and pie plate; let the pie rest a few minutes before slicing.
Photo: Infrogmation of New Orleans · Wikimedia Commons · CC BY-SA 2.5
Source: Budget Bytes
