Creamy Chicken Pot Pie (Print Version)
# Ingredients:
→ Creamy Filling Base
01 -
4 tablespoons salted butter
02 -
1/2 cup yellow onion, diced
03 -
1/4 cup all-purpose flour
04 -
1/2 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 1/4 cups whole milk
07 -
1 cup chicken broth
08 -
2 oz cream cheese, cubed
→ Filling Ingredients
09 -
2 cups cooked chicken, diced
10 -
1 cup frozen peas and carrots
11 -
1 cup frozen corn kernels
→ Pie Assembly
12 -
2 refrigerated pie crusts
13 -
1 egg yolk
14 -
1 teaspoon water
# Instructions:
01 -
Preheat your oven to 450°F. This high temperature will help create a beautifully golden and flaky crust.
02 -
In a medium saucepan, melt butter over medium heat. Add diced onions and cook until they become translucent and fragrant, about 3-4 minutes.
03 -
Sprinkle flour, salt, and pepper over the onions. Cook while stirring constantly for 3-4 minutes until the flour mixture turns lightly golden and smells nutty.
04 -
Very slowly pour in chicken broth and milk, whisking constantly to prevent lumps. Add just a little at a time at first, then gradually increase the flow while whisking continuously.
05 -
Continue cooking over medium heat, stirring constantly to prevent sticking, for about 5 minutes until the mixture bubbles and thickens to coat the back of a spoon. Remove from heat.
06 -
Stir in cream cheese pieces until completely melted and smooth. Fold in the cooked chicken, frozen peas and carrots, and corn. Mix everything together evenly and set aside.
07 -
Place bottom pie crust in a 9-inch pie plate, leaving edges hanging over. Pour the chicken filling into the crust and spread evenly. Cover with the top crust and fold the overhanging bottom crust up and over to seal. Crimp the edges decoratively.
08 -
Beat egg yolk with water and brush over the top crust. Cut several small slits in the top for steam vents. Bake 15 minutes until deep golden brown, then cover with foil and bake 15 minutes more until bottom is cooked and filling bubbles. Cool 15 minutes before serving.
# Notes:
01 -
The cream cheese adds extra richness but can be omitted if desired
02 -
You can substitute fresh vegetables - just sauté them first until tender
03 -
Make extra filling to freeze for a quick future meal
04 -
Rotisserie chicken works perfectly for this recipe