Classic Chicken Pot Pie is the Ultimate Comfort Food

This classic chicken pot pie has a creamy, veggie-packed filling. Make it entirely from-scratch, or keep it easy with premade crust and rotisserie chicken.

Recipe: https://sugarspunrun.com/classic-chicken-pot-pie/
Sourdough Pie Crust Recipe: https://sugarspunrun.com/sourdough-pie-crust/

Ingredients
2 unbaked pie crusts: https://sugarspunrun.com/easy-pie-crust-recipe/
5 Tablespoons salted butter (70g)
1 medium yellow onion, diced (about 1 cup/140g)
1 cup chopped carrots (140g)
⅓ cup all-purpose flour (38g)
¾ teaspoon table salt
½ teaspoon smoked paprika
¼ teaspoon ground mustard
¼ teaspoon ground black pepper
2 ½ cups chicken broth (591ml)
⅓ cup heavy cream (preferred), half and half, or milk (78 ml)
1 sprig fresh thyme (or ¼ teaspoon dried thyme)
1 lb uncooked chicken breast, (cut into pieces no larger than )(see note to use pre-cooked chicken)
1 ½ cups small-diced potatoes (either golden/yellow potatoes (no need to peel) or peeled russets) (240g)
2 cups frozen mixed veggies (260g)
Egg wash
1 egg, any size
1 teaspoon water

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9 ½” pie plate (Affiliate Link): https://amzn.to/2SKfEPt
Large skillet (Affiliate Link): https://amzn.to/3gqMuqy

Instructions
00:00 Introduction
00:22 You will need 2 unbaked pie crusts for this recipe, you may use store-bought or homemade. I like to use homemade, click the link if you’d like to use my recipe (https://sugarspunrun.com/easy-pie-crust-recipe/) and prepare the pie crusts and refrigerate while you make the filling.
00:48 Preheat oven to 425F (220C) and place a 9 ½” pie plate on a foil or parchment lined baking sheet. Set aside.
00:57 Melt butter in a large skillet over medium heat.
01:30 Add onion and carrot and cook until softened (about 5 minutes).
02:02 Sprinkle flour, salt, paprika, ground mustard, and black pepper over the veggies and stir until completely absorbed and smooth.
02:40 Slowly drizzle in chicken broth, scraping the bottom of the pan as you do, then immediately, slowly drizzle in cream or milk. Cook until slightly thickened (about 1-3 minutes).
03:40 Add chicken and potatoes and thyme and bring to a boil (make sure the chicken is submerged, cut it into smaller pieces if needed). Stir occasionally until potatoes are fork-tender and chicken is easily shreddable.
05:10 Roll out one pie crust and layer it into your 9.5” pie plate.
07:25 Remove the chicken to a plate, cut or shred with two forks, then return to the pot and stir well.
08:50 Add frozen veggies, stir until combined, and turn off the heat. Set aside while you assemble your pie crusts.
Assembly
09:40 Pour or spoon the filling slowly and carefully into prepared pie plate.
09:50 Roll out your second pie dough and arrange over the filling. Crimp or flute the edges to seal. Cut a vent in the top of the crust (an “X” in the center is fine).
10:20 Whisk together egg and water for the egg wash then brush lightly all over the surface of the pie dough.
11:05 Transfer pot pie (on the lined baking sheet – just in case you have any spills this will be much easier to clean!) to the center rack of your 425F (220C) oven and bake for 30 minutes, until crust is golden brown.
11:20 Allow to cool 10-15 minutes before slicing and serving (the warmer it is the messier it is to cut).