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Ingredients

  • 4 tablespoons butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1 (8-ounce) package sliced mushrooms (about 3 cups)
  • 1/3 cup all-purpose flour
  • 1 (14 1/2-ounce) can lower-sodium chicken broth
  • 1 1/4 cups 2 percent low-fat milk
  • 1/3 cup chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup frozen peas
  • 3 cups cooked chopped chicken (about 1 pound)
  • 1/2 (15-ounce) package refrigerated pie dough
  • 1 egg yolk, beaten with 1 tablespoon water

Instructions

  1. Preheat oven to 375F. In a large nonstick skillet, melt butter over medium-high heat. Add onion, celery and mushrooms; sauté 6 minutes. Sprinkle with flour; cook and stir 1 minute. Add broth and milk; increase heat, cook, stirring often, until mixture comes to a boil. Reduce heat and simmer 2 minutes, stirring constantly.
  2. Remove from heat; stir in parsley, thyme, salt, pepper, peas and chicken. Spoon into 13-by-9-inch baking dish or shallow 3-quart casserole dish.
  3. On a lightly floured surface, roll pie dough to about 1-inch larger than baking dish. Place over top of filling; fold edges under to make a hem and press down with fork. Cut vents on top and brush with egg yolk mixture. Bake 40 minutes or until golden brown.
Recipe by Jean Kressy

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The recipe was originally published as Chicken Pot Pie with Piecrust Topping on Relish.com

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