To-Die-For Chicken Pot Pie | Recipe Cart
Delicious Chicken Pot Pie with tender veggies & creamy gravy. Perfect for a comforting meal! [45m prep, 1h cook]
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Saucepan
- Whisk
- Pie dish
- Fork
- Mixing bowl
- Pastry brush
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
- Stove
- Colander
Ingredients
- 6 carrots, chopped
- 6 stalks celery, chopped
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen green beans, thawed
- 1 cup corn kernels
- 1 yellow onion, diced
- 1 cup quartered red potatoes
- 3 cups chicken broth
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 (.87 ounce) packages dry chicken gravy mix
- 4 cups water
- 1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
- 1 whole roasted chicken, bones and skin removed, meat shredded
- ¼ cup butter, cut into pieces
- 1 egg
- ¼ cup milk
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