easy chicken pot pie with store-bought crust

Directions

1. Build the flavor base Melt the butter in a large pot or Dutch oven over medium heat. Add the onions and carrots and cook for 10–15 minutes, stirring occasionally, until soft and sweet—not rushed.

2. Make the sauce Sprinkle in the flour and stir constantly for about 1 minute. Slowly whisk in the chicken broth and cream until smooth. Simmer, stirring, until thickened—about 1–2 minutes. Season generously with salt and pepper.

3. Bring it together Remove from heat. Stir in the chicken, frozen peas, frozen corn (if using) and parsley. Let the filling cool slightly so it doesn’t melt the crust.

4. Assemble Preheat the oven to 375°F. Place one frozen pie crust into a 9-inch pie dish. Pour in the filling.

5. Top and seal Lay the second crust over the top. Trim to a ½-inch overhang, crimp the edges, and cut a few slits in the top to vent.

6. Bake Brush with egg wash and bake for 40–50 minutes, until golden brown and bubbling.

7. Rest (important) Let the pie sit for 10 minutes before slicing. This is not optional—it sets the filling and saves your dignity.