To-Die-For Chicken Pot Pie

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on a rack in the lower third of the oven. (5 minutes)

Recipe View 15 mins In a large pot, combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth. Season with thyme, salt, and pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables in a colander and set aside.

Recipe View 1 mins In a separate saucepan, whisk the dry chicken gravy mix with the water until smooth. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to medium-low and simmer until the gravy has thickened, about 1 minute. Remove from heat and set aside; it will continue to thicken as it cools.

Recipe View 15 mins Press one pie crust into the bottom of a 9-inch pie dish. Spoon a thin layer of gravy (about 1/3 cup) evenly over the bottom crust. Layer the cooked vegetables and shredded chicken into the crust, filling the pie dish to the top. Slowly pour the remaining gravy over the filling, ensuring it evenly coats the chicken and vegetables. Scatter the butter pieces evenly over the filling. Top with the second pie crust. Seal the two crusts together by crimping the edges with a fork or your fingers. (15 minutes)

Recipe View 5 mins In a small bowl, whisk together the egg and milk to create an egg wash. Brush the egg wash evenly over the top crust. Use a sharp knife or fork to pierce the top crust several times to allow steam to escape during baking. (5 minutes)

Recipe View 1 hrs Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically, and if the edges of the crust are browning too quickly, cover them with strips of aluminum foil to prevent burning. Let cool for at least 15 minutes before serving.