Chicken Pot Pie: the ultimate comfort food. Don’t you agree? This isn’t a “regular” on our menu–I only make it once every few months–but when I do, it’s always received with eager taste buds!
Chicken Pot Pie
1/4 c. butter
2 medium carrots, chopped
1 medium onion, chopped
2 celery hearts, chopped
1 tsp. minced garlic
2 c. cooked chicken (cubed or shredded)
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth (homemade is best!)
1/2 c. half & half (or whole milk)
1 c. frozen peas
1 tsp. fresh thyme (1/4 tsp. dried)
2 9-inch pie crusts
Heat butter in large skillet over medium heat; add carrots, onions, garlic and celery. (I didn’t have celery on hand when I made this pie, but I usually include it in the recipe.) Saute for 5 minutes or until crisp-tender.
Add chicken, then sprinkle the flour, salt and pepper over the mixture. Stir to coat evenly.
Stir in chicken broth and half & half. Bring to a boil then lower heat to simmer. Stir in frozen peas and thyme; heat through.
Roll out second pie crust and cut into strips, 1 1/2″ wide. You’ll need 6-8 strips, depending on how you arrange the lattice top crust.
Transfer chicken mixture into the prebaked crust. Top with strips of dough in a lattice pattern.
Bake at 400 degrees for 25-30 minutes, until crust is golden brown. Allow to sit 5-10 minutes before serving.