20 Minute Freeform Chicken Pot Pie Scratch Cream

Chicken pot pie is a classic comfort dish, and this freeform version is a quick and easy way to enjoy it. Tender chicken is simmered in a flavorful creamy sauce and then tossed with a variety of vegetables. It’s all baked in a buttery, flaky crust for a golden finish. Plus, this recipe only takes 20 minutes to make, so it’s perfect for a busy weeknight meal.

Ingredients:

• 1 pound boneless, skinless chicken thighs, cooked and shredded
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup frozen peas
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (9-inch) pie crust, store-bought or homemade
• 1 egg yolk
• 1 tablespoon water

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Heat a large skillet over medium heat. Add the chicken, onion, carrot, and celery and cook until softened, about 5 minutes.
3. Stir in the peas, cream of chicken soup, milk, parsley, thyme, salt, and pepper. Bring to a simmer and cook until the sauce has thickened, about 5 minutes.
4. Pour the filling into the prepared pie crust. Fold the edges of the crust over the filling and crimp to seal.
5. In a small bowl, whisk together the egg yolk and water. Brush the mixture over the top of the crust.
6. Bake in the preheated oven for 20 minutes, or until the crust is golden brown and the filling is bubbling.
7. Let cool for 10 minutes before slicing and serving.

Conclusion:

This 20-Minute Freeform Chicken Pot Pie is the perfect comfort food. It’s easy to make and full of flavor. You can even use up leftover chicken to make it. So next time you’re in the mood for a quick and easy meal, give this recipe a try. You won’t be disappointed!