Chicken Pot Pie
Definitely not something I grew up with, but my husband loves chicken pot pie so I decided to give it a go and I was blown away by this creation. I mean what’s not to love! There’s chicken, veggies, a creamy filling and pie crust!! I actually cheated with this one and just used store bought frozen pie shells but of course you could go the extra mile and make your own crust. I really love how you can just add whatever you have available and you could make a vegetarian version and leave out the chicken. Another shortcut if you are using chicken would be to use some leftover rotisserie chicken.There are so many variations to making this classic comfort food but as always, I kept it very simple and it was such a hit, it will be making a regular appearance on our dinner rotation.
Ingredients for pot pie filling:
- 1/4 cup unsalted butter
- 1/3 cup onion, diced
- 1 stick of celery, sliced
- 1 cup carrots, sliced
- 2 cloves garlic, minced
- 1 cup corn
- 1/3 cup flour
- 1 1/2 tablespoons parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- 3 cups shredded chicken
- 2 frozen pie shells
- 1 egg, beaten (for brushing)
Directions:
- Preheat oven to 400°F.
- If using frozen pie dough, let both pie shells stand at room temperature as directed on package.
- Transfer one of the pie shells onto a 9-inch pie plate and trim any overhang pieces off the sides.
- In large skillet, heat butter over medium heat. Add onions, carrots, celery, corn, garlic and cook until tender.
- Whisk in the flour, salt, pepper, parsley, chicken broth and cream.
- Mix until there are no flour lumps and simmer for approx. 10 minutes, until sauce has thickened.
- Stir in the chicken.
- Remove from heat and set aside.
- Prick the bottom of the pie shell with a fork.
- Fill the pie shell with the filling.
- Roll out the second pie shell and cover the pie. Trim any overhang pieces.
- Seal the two pie shells with your fingers or a fork.
- Using a sharp knife, cut a few small slits in the centre of the top crust.
- Brush the edges with beaten egg.
- Bake for 45 minutes, until golden brown. Cover with foil if crust starts to burn.
Let cool. Serve and enjoy!
