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Chicken One-Pot Pie Ready in 55 min · Yield 6 slices
When you make the filling and let it bubble and thicken on the stove before it hits the pie crust, the flour fully cooks out and the sauce turns silky instead of floury or gluey. Divide it evenly between both pies so your crusts bake at the same rate, and don't skip cutting that vent slit in the top or steam will make your crust soggy.
Chicken One-Pot Pie Print / PDF Cook mode
Yield: 6 slices Prep: 20 min Cook: 35 min Total: 55 min
Skills you’ll practice: Sautéing ,Seasoning & Balance ,Reducing ,Baking
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1 Preheat your oven to 425 degrees. 2 Spray 2 - 9 inch pie dishes with cooking spray. 3 In a large pot on the stove top, melt 1 cup of cubed butter over medium-high heat. Once melted pour in the diced onion. Saute until the onion is tender. 4 Pour in the flour, salt, pepper, and thyme. Stir until combined. 5 Stir in the broth and milk, bringing to a boil. Stirring constantly until the mixture is thick and creamy. 6 Stir in chicken, carrot-pea mix, corn, potatoes, mushrooms. Remove from heat. 7 Unroll 2 pie crust sheets. Place one sheet in the bottom of each dish. Trim even with the rim. 8 Split the pot pie filling evenly among the two pies. Unroll the two remaining crust. Place one over each filling. Trim, seal and design edges to your hearts desire. (; Cut a slit in the top. 9 Bake one pie 35 minutes or until golden brown. Option to freeze the other pie for later. Seal tightly with saran wrap and in an air tight container. To bake from frozen, preheat 425 degrees and bake 30 minutes. Reduce oven setting to 35o degrees, baking an additional 70 minutes, or until crust is golden. Internal temperature should read 165 degrees. Your turn
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