Sort ingredients
schuyler123
QR Code
Listen
Pdf
Preheat oven to 425°F (220°C).
In a small saucepan, combine potatoes and carrots, cover with water, and bring to a boil.
Cook for 5–8 minutes, just until tender. Drain well and set aside.
In a large skillet, melt ½ cup butter over medium heat.
Add onions and sauté for 2–3 minutes, until soft and fragrant.
Stir in salt, pepper, thyme, and poultry seasoning.
Sprinkle flour evenly over the onions and stir constantly for 1 minute to create a roux.
Slowly whisk in the chicken broth, then the milk, stirring until smooth and slightly thickened.
Add potatoes and carrots to the sauce and simmer gently for 2–3 minutes.
Stir in the chicken, ham, and peas.
Mix until everything is evenly coated in the creamy sauce.
Taste and adjust seasoning if needed. Remove from heat.
Line a deep-dish pie plate with one pie crust.
Pour the warm filling evenly into the crust.
Lay the second crust on top, trim any excess dough, and seal the edges by pressing with your fingers or crimping with a fork.
Cut four small slits in the top crust to let steam escape.
Brush the top lightly with the egg wash for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips.
Bake at 425°F (220°C) for 30 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie rest for 10 minutes before slicing and serving.