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Best Chicken Pot Pie

Servings 1 Large pie serves 4-5, mini pies serve 6

Ingredients

  • 2 homemade or store-bought pie crusts about 9-inch each
  • 2 cups water
  • 1 lb. boneless skinless chicken breast cut into 1/2-inch pieces
  • 2 carrots peeled and cubed
  • 2 ribs celery sliced
  • 1 medium onion chopped
  • 2 tablespoons chicken bouillon granules
  • 1/4 teaspoon black pepper
  • 1/4 cup butter
  • 1/4 cup cornstarch
  • 1 tablespoon flour
  • 1 cup heavy whipping cream
  • 1 cup frozen peas
  • 1 egg
  • 1 tbsp. water

Instructions

  • In 4-quart saucepot combine water, chicken, carrots, celery and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream and stir into chicken mixture. Simmer 3 minutes, stirring frequently until thickened. Add peas and set aside.
  • Roll out two 9-inch pie crusts. Place bottom crust into six ramekins or one 9-inch pie plate, and shape with your fingers. Pour filling into bottom crust. Roll out top crust; cut slits for steam to escape. Cover filling with top crust. Seal crusts and wave edge with your fingers. Whisk egg with water, and brush top crust with egg wash.
  • Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. If top crust is browning too quickly, cover loosely with aluminium foil. Let stand 15-20 minutes before serving.
  • Enjoy!
Author: Georgia
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