Homemade Chicken Pot Pie

By Vic

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Prep Time

20 min

Cook Time

40 min

Servings

2 servings

Difficulty

Easy

1 1/2 cups shredded rotisserie chicken, skin and bones removed 1 small Yukon Gold potato (about 5 oz), peeled and cut into 1/4-inch cubes 1/3 cup frozen peas 1/4 cup finely diced yellow onion 1 tablespoon unsalted butter 1 1/2 tablespoons all-purpose flour 3/4 cup low-sodium chicken broth 1/4 cup milk 1/4 teaspoon dried thyme 1/4 teaspoon salt, or to taste 1/8 teaspoon black pepper 1 refrigerated pie crust (about 7 oz), trimmed to fit a 6-inch round baking dish; reserve unused dough 1 teaspoon milk, for brushing crust

1. Heat the oven to 400°F. Use a deep 6-inch round ovenproof baking dish with at least a 3-cup capacity. 2. Put the diced potato in a small saucepan, cover with water, and simmer for 7 to 10 minutes until tender. Drain. 3. Melt the butter in a saucepan over medium heat. Add the onion and cook for 5 to 6 minutes, stirring, until soft. 4. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and 1/4 cup milk. Add thyme, salt, and pepper. Simmer for 3 to 5 minutes until thick enough to coat a spoon. 5. Stir in the chicken, cooked potato, and frozen peas. Simmer for 2 minutes. Taste and adjust the salt, then transfer the filling to the baking dish. 6. Lay the pie crust over the filling, trim to a 1/2-inch overhang, and crimp against the rim. Cut three small steam vents in the top and brush with 1 teaspoon milk. 7. Set on a baking sheet and bake for 25 to 30 minutes, until the crust is golden and the filling reaches 165°F. Cover the edges loosely with foil if they brown too quickly. Rest for 10 minutes before serving.