Chicken Pot Pie
Updated: Jan 14
INGREDIENTS
1 pie crust
(Perfect Pie Crust recipe actually exists!!!)
½ stick butter (4 Tablespoons)
½ cup. finely diced onion
½ cup finely diced carrot
½ cup. finely diced celery
2-3 cups leftover rotisserie chicken, diced or shredded without skin
¼ cup flour
2 to 3 cups chicken broth made from chicken base
Splash of white wine (optional)
3/4 cup heavy cream
Frozen peas (optional) I used a small package of peas with mushrooms and garlic :-)
Fresh thyme, chopped or 1 teaspoon dried thyme
Salt and pepper to taste
DIRECTIONS
Preheat oven to 400 degrees.
Melt butter in a skillet or dutch oven.
Add onion, carrots, and celery, and cook until onions are translucent.
Add chicken and stir.
Sprinkle flour over mixture and stir.
Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken broth, stirring constantly. Add wine and peas.
Add cream, stirring until smooth.
Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
Add salt, pepper and fresh or dried thyme to taste.
Pour mixture into a casserole dish 9 x 11.
Roll crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press it into the sides of the dish. Cut vents in the top of the crust.
Bake for 30-40 minutes or until very golden and bubbly and the crust is done.
Allow to rest and cool for 10-15 minutes before serving.