This classic pot pie that’s made using chicken. Learn the recipe of Best Chicken Pot Pie by vahchef.
- Preheat oven to 425 degrees F.
- Heat oil in a large Dutchoven-proof stockpot over medium heat. Add onion and saute 2 minutes.
- Then add chicken and saute 5 to 7 minutes, until browned on all sides.
- In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and mix to coat.
- Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender.
- Transfer stew to a clean casserole dish and add corn.
- Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish.
- Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking.
- Place casserole dish on baking sheet and bake 8 to 10 minutes, until crust is golden.
Serve hot.