Homestyle Chicken Pot Pie

"This is a delicious and savory pie, chock full of tender chicken and vegetables. It's also easy to prepare. You can make it even easier by starting with cooked chicken and skipping steps 1 and 2. You can easily change the vegetable combinations. Use a combination of your favorites, such as corn and diced red pepper or cut green beans and sliced button mushrooms."
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Ready In:
1hr 10mins




  • Preheat oven to 425 degrees; place the chicken in a large saucepan; add enough cool water to cover.
  • Bring to a boil, reduce heat and simmer until just cooked through, about 10 minutes.
  • Drain the chicken; let cool.
  • Shred the chicken using 2 forks.
  • Meanwhile, fit one pie crust into a 9-inch pie plate; set aside.
  • Roll out the remaining pie crust on a lightly floured surface.
  • Cut the crust into 1/2-inch wide strips with a pastry wheel; set aside.
  • Melt the butter in a large saucepan over medium heat.
  • Add the onion and cook, stirring, for 3 minutes.
  • Whisk in the flour and thyme; cook, stirring, for 2 minutes.
  • Add the broth and cream; whisk until thickened, 3-4 minutes longer.
  • Remove from heat; stir in shredded chicken, frozen peas and carrots, salt and pepper.
  • Spoon the filling into the prepared pie plate.
  • Arrange 6 of the pie crust strips in the same direction on top of the pie; twisting dough.
  • Arrange the remaining strips, crosswise on the top; fold the edges under and crimp edge to seal.
  • Beat the egg yolk and water.
  • Brush the pastry with the egg mixture; place the pie on a baking sheet (you may want to cover crust edges with aluminum foil to prevent burning).
  • Bake the pie until the crust is golden and filling is bubbly, about 45 minutes.
  • Let stand for 10 minutes before serving.

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