Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks
Stir in the flour until it’s evenly distributed among the vegetables, cook for about a minute.
1/2 cup all-purpose flour
Gradually whisk in the chicken broth until smooth. Then, stir in the milk.
4 cups chicken broth, 1 cup milk
Bring the mixture to a simmer, stirring constantly, until the sauce has thickened, about 5-7 minutes.
Add the shredded chicken, peas, corn, thyme, salt, and pepper. Stir to combine.
1 pound cooked chicken, 1 cup frozen peas, 1 cup frozen corn, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Pour the chicken mixture into a deep 9-inch pie dish.
Top with one of the pie crusts. Crimp the edges to seal. Cut a few vents in the top crust to allow steam to escape.
1 box (14.1 ounces) refrigerated pie crusts, or a homemade crust of your choice
Brush the top crust with the beaten egg for a golden, glossy finish.
1 egg
Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
Let stand for 10 minutes before serving. Enjoy your delicious Chicken Pot Pie Recipe!
