Step 1 of 22
Classic Creamy Chicken Pot Pie
Adjust a rack to the lowest position in the oven. Preheat the oven to 400°F.
Step 2 of 22
Classic Creamy Chicken Pot Pie
Place one pie crust into a 9-inch pie plate and press into the corners. Trim any excess as needed. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights.
Step 3 of 22
Classic Creamy Chicken Pot Pie
Bake the crust on lowest rack of oven until edges of the crust are very slightly golden and the center is matte, 25-30 minutes.
Step 4 of 22
Classic Creamy Chicken Pot Pie
When done, remove crust from oven and carefully lift off the parchment and pie weights.
Step 5 of 22
Classic Creamy Chicken Pot Pie
Increase the oven temperature to 425°F.
Step 6 of 22
Classic Creamy Chicken Pot Pie
Dice the chicken into bite-size pieces. Set aside.
Step 7 of 22
Classic Creamy Chicken Pot Pie
Dice the onion.
Step 8 of 22
Classic Creamy Chicken Pot Pie
Dice the carrots.
Step 9 of 22
Classic Creamy Chicken Pot Pie
Dice the celery.
Step 10 of 22
Classic Creamy Chicken Pot Pie
Mince the garlic, and remove the thyme leaves from their stems.
Step 11 of 22
Classic Creamy Chicken Pot Pie
Melt butter in a large pot over medium-high heat.
Step 12 of 22
Classic Creamy Chicken Pot Pie
Add the onion, carrot, and celery. Saute until softened and translucent, 6-7 minutes. Reduce heat to medium. Add the garlic, thyme, salt, and black pepper. Saute for a minute longer. Add the frozen peas and corn, and cook until thawed.
Step 13 of 22
Classic Creamy Chicken Pot Pie
Sprinkle the flour into the pot. Stir to coat the vegetables in flour. Cook until the mixture smells toasty, 1-2 minutes.
Step 14 of 22
Classic Creamy Chicken Pot Pie
Slowly stream in the chicken broth, and whisk steadily until the broth begins to boil and thicken.
Step 15 of 22
Classic Creamy Chicken Pot Pie
Whisk in the heavy cream. Allow the mixture to reduce and thicken slightly at a low boil for 1-2 minutes. If it is bubbling rapidly, reduce the heat.
Step 16 of 22
Classic Creamy Chicken Pot Pie
Remove the pot from the heat. Add the chicken, salt, and black pepper. Stir until mixed.
Step 17 of 22
Classic Creamy Chicken Pot Pie
Pour the chicken mixture into the baked crust. Place the second pie crust on top of the pie. Crimp the edges of the pie together with a fork, and trim off any excess as needed. Poke the center of the pie with the fork 2-3 times, so steam can escape.
Step 18 of 22
Classic Creamy Chicken Pot Pie
Beat the egg and water together. Lightly brush the egg wash in a thin layer over the pie. Cover the edges of the pie with a pie guard or strips of aluminum foil.
Step 19 of 22
Classic Creamy Chicken Pot Pie
Bake the pie on lowest rack of oven for 20 minutes.
Step 20 of 22
Classic Creamy Chicken Pot Pie
Reduce the oven temperature to 350°F. Continue baking until the crust is golden and the juices are bubbling slightly at the edges, 25-30 minutes.
Step 21 of 22
Classic Creamy Chicken Pot Pie
Check to see that pie is done. Remove from oven or add time as needed.
Step 22 of 22
Classic Creamy Chicken Pot Pie
Allow pie to sit at room temperature for 20 minutes before slicing and serving. Cover leftovers and refrigerate for up to 3 days.