Chicken Pot Pie

Even though it’s hot and muggy outside, that doesn’t mean you can’t have a little winter comfort food. You know when you go to the grocery store and they sell they’re day-old whole rotisserie chickens discounted to $2 in the cold deli section? Well, get one!! Then de-bone it and you’re halfway there to pot pie heaven!!! Here’s an easy and quick recipe for some yumminess because the rotisserie chicken adds tremendous flavor. This recipe is hearty with lots of meat and veggies and lighter on the gravy inside so they don’t get soggy. You can make one big one or individual smaller pies and freeze them for later use. I usually make a packaged chicken or Turkey gravy with water and cream to serve with it because I do love my condiments.

Ingredients

• 1 lb. boneless skinless chicken breast - cut into small bite size pieces

• 1 cup sliced carrots

• ½ cup sliced celery

• ½ cup chopped yellow onion

• 1¼ teaspoons salt

• ½ teaspoon garlic powder

• ½ teaspoon dried thyme

• ¼ teaspoon ground black pepper

• ¼ cup all-purpose flour

• ½ cup heavy cream

• 1 cup chicken broth

• ½ cup frozen peas

• 2 tablespoons minced fresh parsley

• 2 (1 top and 1 bottom) unbaked pie crusts (could use pre-made refrigerated - 1 box)

Instructions

1. Make sure there is an oven rack on the bottom rack of the oven. Preheat oven to 425 degrees F.

2. Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.

3. Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.

4. Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.

5. Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.

6. Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.

7. Cool for 15-30 minutes before slicing and serving.

NOTE

Pouring hot filling into the unbaked pie crust will make the crust soggy. You may want to make the filling up to 3 days ahead of time and store it in a sealed container in the refrigerator