Ingredients
Method
- Place chicken in a large saucepan and cover with water. Add Knorrs to pot. Bring to a simmer and cook just until the chicken is barely cooked through. Remove the chicken, let it cool for a few minutes, then chop into bite-sized pieces. Reserve 1 3/4 cups of the cooking water and discard the rest.
- Melt butter then add onions, celery, and butter. Cook over medium heat until the vegetables are soft and translucent. Stir in the flour, salt, pepper, garlic powder.
- Slowly pour in the reserved cooking water and milk, stirring continuously. Simmer over medium-low heat until the mixture thickens into a creamy sauce.
- Add the chopped chicken and vegetables to the thickened sauce. Taste and adjust seasoning with additional salt, pepper, bouillon, or garlic powder if needed. Allow the filling to cool so it won’t be hot when placed in the crust.
- Set your oven to 425°F (220°C) to prepare for baking.
- Put one pie crust into pie plate. .
- Spoon the cooled chicken filling into the pie crust. Place second crust on top. Cut a small slit in the top crust to allow steam to escape during baking.
- Whisk together 1 egg and 1 tablespoon milk, then brush a thin layer over the top crust to help it brown beautifully.
- Place the pie in the preheated oven and bake for 40-50 minutes until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the pie loosely with aluminum foil.
- Allow the chicken pot pie to cool for at least 15 to 20 minutes before slicing to let the filling set and prevent spilling.