- 2 Pie Crust (enough for 2, 9″ pies)
- 2 cups chicken stock
- 1 cup milk
- 2 cups cooked and diced chicken
- 1 14oz can of corn (or 1 cup frozen/fresh corn)
- 1 cup diced carrots
- 1 tbsp parsley
- 1 1/2 tsp salt (or more to liking)
- 1 tsp pepper
- 1/2 cup finely diced onions
- 1/2 cup butter
- 1/4 cup all purpose flour
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 egg for egg wash (with a splash of milk)
- Chill pie crust. Have chicken cooked, cooled and ready for the pot pie.
- Preheat oven to 425 degrees.
- In a large pot, melt butter and add diced onions. Cook onions on medium/low heat for a few minutes. Add flour and whisk and continue to simmer on low for a few more minutes.
- Add chicken stock, milk, chicken, and vegetables bring to a boil, then reduce heat to a simmer. You want to cook until carrots are soft.
- Continue to stir and add salt, pepper, and seasonings to taste. Once carrots are soft and the mixture is to your liking, turn off heat.
- On a floured surface, roll out pie crust. Place one pie crust on a clean pie pan leaving enough on edges to fold in with the top layer. Add chicken pot pie mixture to pie crust in pan.
- Add the top layer of crust dough. Connect the sides by pinches the top and bottom layers together and then fold together and form the sides anyway you want.
- Crack an egg in a small cup or bowl, add a splash of milk and whisk. Spread this over the top of the crust. Using a knife, slice a few air holes in the top of the pie dough.
- You want to cook this at 425 for about 25-30 minutes or until top is golden brown and the mixture is bubbly.
- I usually place a pan larger than the pie pan underneath the pan to catch any drippings that may drip out.
- Once the pot pie is done and is a nice golden brown, take out of the oven and let cool for a few minutes. Cut into slices and enjoy!