CHICKEN POT PIE
CATEGORIES
INGREDIENTS
  • 2 prepared pie crusts (you can use the refrigerator ones, I prefer Pillsbury, or you can make your own, but let them thaw before you start preparing the pot pie)...
  • 3 tbsp. butter
  • 1 cup carrots, sliced
  • 1 medium onion, chopped
  • 1 cup celery, chopped
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine, optional (if not using wine use chicken stock)
  • 1/3 cup flour
  • 3 cups chicken stock
  • 3/4 cup heavy cream
  • 3 tbsp. parsley, chopped
  • 2 tsp rosemary, chopped
  • 2 tsp thyme leaves, chopped
  • 6 cups shredded cooked chicken (I used rotisserie but 3-4 chicken breasts would work as well - you could also use any other meat you would like such as turkey, ham or beef)
  • 1 tbsp. pepper
  • 2 tsp salt
  • 1 egg
  • 1/4 cup water
DIRECTIONS
  1. 1.Preheat oven to 400
  2. 2.Spray a pie pan with nonstick spray and place 1 pie crust into pie plate, set aside
  3. 3.In a large skillet, or dutch oven, melt butter over medium heat
  4. 4.Add in carrots, onion and celery and cook until soft, about 5-7 minutes
  5. 5.Add in garlic and cook for an additional 2-3 minutes, stirring often
  6. 6.Add in wine, and stir to loosen up any bits that are on the bottom of the pan, cook for 3-4 minutes or until the smell of wine is gone
  7. 7.Sprinkle flour over veggies and stir to coat veggies
  8. 8.Continue cooking for 3-4 minutes, to allow flour to cook completely
  9. 9.Slowly whisk in chicken stock and bring mixture to a boil and then reduce heat to a simmer , stirring often, until sauce is thickened
  10. 10.Stir in cream, parsley, rosemary, thyme, chicken, salt & pepper
  11. 11.Cook for an additional 5 minutes, tasting and adjusting seasoning as needed
  12. 12.Pour chicken mixture into prepared crust
  13. 13.Cover with the remaining crust and crimp edges together, removing any excess crust as necessary
  14. 14.In a small bowl whisk together egg and water to make an egg wash
  15. 15.Brush egg wash gently over the crust
  16. 16.Cut 3-4 slits into the crust, to allow excess steam to escape
  17. 17.Place in preheated oven and bake for 35-40 minutes or until crust in browned, and cooked through
  18. 18.If crust is browning too quickly place foil loosely over the top and continue cooking
  19. 19.Remove from oven and let stand for 10-15 minutes before serving
  20. 20.Serve & ENJOY!!
RECIPE BACKSTORY
The epitome of comfort food and a perfect way to use up leftover chicken.