Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710 ml) chicken broth
  • 1 cup (240 ml) heavy cream or half-and-half
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper, freshly ground
  • 1 teaspoon salt, or to taste
  • 2 cups (approx. 300g) cooked rotisserie chicken, shredded or diced
  • 1 cup (approx. 150g) frozen peas
  • 1 cup (approx. 150g) frozen corn
  • 1 box (14.1 ounces/400g) refrigerated pie crusts (2 crusts)
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Melt butter in Dutch oven over medium heat. Sauté onion, carrots, and celery until softened, about 5-7 minutes.
  2. Stir in flour until well combined. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring constantly.
  3. Reduce heat to low, add cream, thyme, rosemary, salt, and pepper. Simmer for 5-7 minutes, or until the sauce has thickened slightly.
  4. Stir in shredded chicken, peas, and corn. Remove from heat. Taste and adjust seasoning as needed.
  5. Preheat oven to 375°F (190°C). Line a 9-inch pie dish with one pie crust. Pour the chicken filling into the crust.
  6. Top the filling with the second pie crust. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
  7. Brush the top crust with beaten egg. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Check the crust halfway through and cover with foil if it's browning too quickly.
  8. Let the pot pie cool for at least 10 minutes before serving. This helps the filling to set up.