Chicken Pot Pie Recipe
with cinnamon apples.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
In a large skillet, melt the butter over medium heat. Add the onions and carrots, cooking until softened, about 5 minutes. Stir in the flour, salt, pepper, and thyme, cooking for an additional 2 minutes.
- 2
Add the Liquids
Gradually whisk in the chicken broth and milk, bring to a simmer, and cook until thickened, about 5 minutes.
- 3
Combine Ingredients
Stir in the shredded chicken, peas, and potatoes. Remove from heat and let cool slightly.
- 4
Prepare the Pie Crust
Preheat your oven to 425°F (220°C). Roll out one pie crust and fit it into a 9-inch pie dish. Pour the chicken filling into the crust.
- 5
Top the Pie
Cover with the second pie crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- 6
Bake
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for a few minutes before serving.