Classic Chicken Pot Pie

1. 1

   Add 1 1/2 cups diced yellow onion, 1 1/2 cups diced carrots, 1 cup diced celery, and 1 cup thinly sliced leeks in a medium bowl.

2. 2

   Melt 6 tablespoons unsalted butter in a Dutch oven over medium-high heat. Add the onion mixture and cook, stirring often, until softened, 8 to 10 minutes. Add 1 minced garlic clove, 2 teaspoons fresh thyme leaves, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the garlic is fragrant, about 1 minute.

   8 min
3. 3

   Sprinkle 1/3 cup all-purpose flour over the vegetables and cook, stirring often, for 1 minute to cook the floury taste out. Add 2 cups low-sodium chicken broth, 1/2 cup heavy cream, and 1 tablespoon Dijon mustard. Cook and stir until no flour lumps remain. Bring to a simmer. Reduce the heat to medium-low and simmer until the sauce is very thick, 6 to 8 minutes.

   1 min
4. 4

   Turn off the heat. Add 2 1/2 cups shredded, cooked chicken and 1/2 cup frozen peas, and stir to combine. Taste and season with more kosher salt as needed. Let cool at room temperature for 1 hour or refrigerate in an airtight container for up to 24 hours.

   60 min
5. 5

   Arrange a rack in the middle of the oven and heat the oven to 425°F.

6. 6

   Roll out 1 of the pie doughs on a floured work surface into a round about 12 inches in diameter. Transfer into a regular 9-inch pie dish (not deep dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Transfer the filling into the crust.

7. 7

   Repeat rolling out the second pie dough into a 12-inch round. Place over the filling and trim the extra overhang. Tuck both overhangs under, creating a sealed edge all around the pie. Using two fingers or a fork, crimp the edges, sealing the crusts together.

8. 8

   Place 1 large egg in a small bowl and whisk with a fork to break up. Brush a thin layer of the egg all over the top of the pie. Season lightly with kosher salt and freshly cracked black pepper. Cut 3 to 4 (1-inch) slits through the top crust to allow steam to escape.

9. 9

   Place the pot pie on a rimmed baking sheet. Bake until the crust is deeply golden-brown and the filling is bubbling, 45 to 55 minutes. Check after 20 minutes of baking: If the crust is browning too quickly, cover with a sheet of aluminum foil for the remaining time. Let cool for at least 20 and up to 45 minutes before serving so that the filling can thicken slightly.

   45 min

Recipe Notes

1. 10

   Make ahead: The pie crusts can be made 4 days ahead and refrigerated. Alternatively, they can be made up to 2 months ahead and frozen. The filling can be made up to 1 day ahead and refrigerated in an airtight container.Storage: Refrigerate leftovers in an airtight container for up to 4 days.Freeze: You can freeze this pot pie fully baked (and cooled) or unbaked (assembled but without the egg wash, salt and pepper, and slits). Wrap well in plastic wrap and/or aluminum foil. Thaw overnight in the refrigerator. For a fully baked pie, unwrap and reheat in a 350ºF oven until heated through, 20 to 25 minutes. For an unbaked pie, unwrap and proceed with brushing on the egg wash, seasoning, and cutting the slits. Bake at 425ºF for 45 to 55 minutes.

   20 min