A delicious one pot chicken pot pie made with shredded chicken, vegetables, and a flaky crust. This recipe uses carrots, potatoes, peas, and a creamy filling, baked to perfection until golden brown.
1: Preheat the oven to 400 degrees.
2: In a large oven-safe pan, melt the butter over medium-high heat.
3: Add the diced onion, carrot, and celery (or preferred vegetables) and cook for about 5 minutes while stirring.
4: Stir in the shredded chicken and sprinkle the flour over the top, mixing well.
5: Cook for 1 minute, then pour in the chicken broth and bring to a boil.
6: Add peas (if using) and let it simmer so the potatoes can soften.
7: Once it starts to thicken, add the turmeric, salt, and pepper.
8: Stir in the half-and-half or cream and let it bubble and thicken for about 3 minutes.
9: Turn off the heat and roll out the pie crust, laying it over the top of the dish.
10: Press down the edges and if desired, use another pie crust to cut out shapes for decoration.
11: Mix the egg with 2 tablespoons of water and brush it over the crust's surface.
12: Bake until the crust is deep golden brown and the filling is bubbly, about 30 minutes.
