pot pie

• Place the pie on a baking sheet to catch any drips, then bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling through the slits in the crust.
• If the crust begins to brown too quickly, you can cover the edges with aluminum foil and continue baking.

4. Serve:

• Let the pot pie cool for 10 minutes before slicing and serving. Garnish with fresh parsley, if desired.

Tips:

• Make it ahead: You can make the filling ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, assemble the pie and bake as directed.
• Freezing: Pot pies freeze well. If you want to freeze the pie, assemble it completely (but don’t bake), wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. When ready to bake, thaw the pie in the fridge overnight and bake as directed.
• Vegetarian version: You can easily make a vegetarian pot pie by substituting the chicken with a mix of vegetables like mushrooms, potatoes, and more peas, or using tofu or tempeh as a protein.

This classic chicken pot pie is a perfect comfort food dish for family dinners or gatherings. Enjoy!