Homemade Chicken Pot Pie
Ingredients
1 small potato peeled and diced ½"
⅓ cup butter
½ onion chopped
2 cloves garlic minced
½ teaspoon poultry seasoning or to taste
¼ teaspoon thyme leaves
1 large carrot peeled and chopped
1 cup celery diced
½ cup corn thawed if frozen
⅓ cup flour
1 ¼ cup chicken broth
⅔ cup light cream
2 ½ cups cooked chicken or rotisserie chicken, chopped
½ cup green peas thawed if frozen
1 tablespoon fresh parsley
2 9-inch pie crust
1 egg yolk
Instructions
Preheat oven to 400°F.
In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.
Sprinkle flour over the vegetables and cook for 1 minute.
Gradually pour in chicken broth and cream, whisking after each addition to prevent lumps. The mixture will seem very thick at first. Keep adding a little bit at a time, whisking until the mixture is smooth. Simmer for 1 minute.
Add drained potatoes, chicken, and peas. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
Pour the filling into the crust. Top with 2nd Pie crust.
Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.
Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
Let the pie rest 10-15 minutes before cutting to thicken.