Ingredients 1x2x3x

• Chicken: 3 cups cooked, shredded or diced (rotisserie works well)
• Butter: 6 tablespoons, unsalted
• All-purpose flour: 1/3 cup
• Chicken broth: 2 cups, low-sodium
• Heavy cream or half-and-half: 3/4 cup (for extra creamy, use heavy cream)
• Onion: 1 medium, diced
• Celery: 2 ribs, diced
• Carrots: 2 medium, diced (or use frozen mixed vegetables)
• Frozen peas: 1 cup
• Garlic: 2 cloves, minced
• Fresh thyme or dried thyme: 1 teaspoon dried or 2 teaspoons fresh
• Fresh parsley (optional): 2 tablespoons, chopped
• Kosher salt and black pepper: to taste
• Pie crust: 1 or 2 sheets (store-bought or homemade); for a simpler version, use just a top crust
• Egg: 1, for egg wash (optional, for shine)

Method

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). If using a bottom crust, fit it into a 9-inch pie dish and chill it while you make the filling.
2. Cook the aromatics: In a large skillet or Dutch oven, melt the butter over medium heat. Add onion, celery, and carrots. Season with a pinch of salt and cook, stirring, until softened, about 6–8 minutes. Add garlic and cook 30 seconds more.
3. Build the roux: Sprinkle the flour over the vegetables and stir to coat. Cook for 1–2 minutes to remove the raw flour taste. It should look thick and slightly pasty.
4. Add liquids: Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Simmer 2–3 minutes until slightly thickened. Stir in the cream. The sauce should be smooth and coat a spoon.
5. Season and finish the filling: Add thyme, salt, and black pepper. Stir in the cooked chicken, peas, and parsley. Simmer 1–2 minutes to heat through. Taste and adjust seasoning—this step is key for bold flavor.
6. Assemble the pie: If using a bottom crust, prick it lightly with a fork. Spoon the hot filling into the prepared dish. Top with the second crust (or a single top crust if skipping the bottom). Trim edges, crimp, and cut a few slits for steam.
7. Egg wash and bake: Brush the crust with beaten egg for a glossy finish. Place the pie on a baking sheet to catch drips. Bake 30–40 minutes, until the crust is deep golden and the filling bubbles at the edges.
8. Rest before serving: Let the pot pie rest for 15 minutes. This helps the filling set so slices hold together.

Notes

• Refrigerator: Cool completely, then cover and store for up to 3 days. Reheat at 350°F (175°C) for 20–25 minutes, loosely covered with foil.
• Freezer (unbaked): Assemble the pie and freeze, well-wrapped, for up to 3 months. Bake from frozen at 400°F (200°C) for 60–75 minutes, tenting with foil if the crust browns too fast.
• Freezer (baked): Cool fully, wrap tightly, and freeze up to 2 months. Reheat at 350°F (175°C) for 30–40 minutes.
• Make-ahead filling: Prepare the filling up to 2 days in advance. Chill and assemble just before baking.