Chicken pot pie

1 pie crust (1/2 of the Perfect Pie Crust)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (totally optional, not my favorite!)
salt and pepper to taste
Preheat oven to 400 degrees.
Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent, only takes a few minutes.
Add chicken and stir it all up really good. Sprinkle flour over mixture and stir, continue to cook over medium heat for a couple of minutes, stirring constantly, dont’ let it stick!

Pour in chicken broth, stirring constantly then comes the cream, add frozen peas now if you’re using them.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (be generous). Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan, whatever it is that you’ve used.
Roll out crust so that it’s about 1 inch larger than the pan you’re using, misshapen is ok, you can make it patchwork, I’ve done it!!
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.

adapted from the Pioneer Woman


One response to “Chicken pot pie

  1. Rachel Bernacki

    October 18, 2011 at 4:12 pm

    I have one that is very similar. If you want a lighter version without missing out on any taste, substitue fat free evaporated milk for the heavy cream. You’ll never miss it!


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