Chicken Pot Pie

This recipe is not all inclusive with veggies! You may use whichever vegetables you wish (onions, carrots, celery, peas, carrots, mushrooms, etc. The key is to make sure you sweat your veggies so as to not have too much moisture!)

Chicken Pot Pie Recipe

Ingredients (Serves 6)
3 carrots (peeled and chopped)
3 stalks celery (chopped)
1/2 medium onion (chopped)
1/2 c. peas
1/2 c. corn
3 T. olive oil
3 c. cooked rotisserie chicken (deboned and shredded)
1/4 c. flour
2 c. chicken broth
1 pkg. poultry gravy
2 9” pie crusts
1 egg
1 T. water

Laurie’s Tip: If you choose not to use fresh veggies, you may use a bag of frozen vegetables of choice. Just make sure you defrost and drain them to avoid a lot of moisture that will make your crust soggy.

Directions

Step 1: Preheat your oven to 375 degrees F.

Step 2: In a large sauté pan, heat oil over medium high heat and sauté the carrots, onion and celery until translucent (approx. 4 minutes).

Step 3: Add peas and corn and heat through and add shredded chicken.

Step 4: Add 1/4 c. flour and cook for 1 minute.

Step 5: Add chicken broth and continue to cook for 3-4 minutes until broth starts to thicken. Add poultry gravy, salt and pepper to taste, and continue to cook another 1-2 minutes until the filling is thickened.

Step 6: Grease a pie pan and place the bottom crust in the pan, ensuring you press the dough into the sides. Prick the dough with a fork to allow the dough to cook evenly. Spoon filling into the pie crust.

Step 7: Place the top crust over the mixture. Crimp the crust closed and cut slits into the crust to allow stem to release and the crust to be able to flake. Whisk the egg and water and brush the tops and sides of the crust to ensure a golden, flaky crust.

Step 8: Bake at 375 degrees for 40-50 minutes until crust is golden brown.

Step 9: Allow pie to rest for 15 minutes before cutting and serving.