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Rustic Chicken Pot Pie

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Equipment

  • 9" Pie Dish

Ingredients

  • 1 Pound Boneless, skinless chicken I used Tyson breasts but rotisserie would be great in this, too!
  • 1 Cup Chopped carrots
  • 1 Cup Frozen peas
  • 1/2 Cup Sliced celery
  • 1/3 Cup Butter
  • 1/2 Cup chopped onion Caramelized before adding
  • 1/3 Cup All purpose flour
  • 1 1/2 Cup Chicken broth
  • 2/3 Cups Milk
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Garlic powder
  • 1 Teaspoon Chicken Bouillon paste Optional but boosts flavor!
  • 1/4 Teaspoon Poultry seasoning

Pie Crust

  • 2 1/2 Cups All purpose flour
  • 1/2 Cup Shortening
  • 1/4 Cup Butter
  • 1 Teaspoon Salt
  • 1/2-1/3 Cups Ice water

Egg wash

  • 1 Egg Beaten
  • 1/2 Teaspoon Water

Instructions

  • Preheat oven to 425°
    Combine veggies and chicken in a large pot. Add chicken broth and bouillon paste. Simmer for 10-15 minutes until tender but not overdone.
    In a separate pan, caramelize onions in butter. Sprinkle with flour and stir until coated. Slowly add milk while the heat is on med-high and sauce should thicken and bubble. Add seasonings, as well as salt and pepper.
    Add the creamy white sauce to the simmering veggies and chicken broth. The broth should thicken as it continues to simmer or is on a low boil. Reduce heat to med-low and allow to simmer until it thickens to coat the spoon.
    Make your pie crusts. Prepare the dish with the base pie crust. Pour filling into prepared pie dish. Top with upper crust or make a simple lattice topping. (you don't have to weave the pieces if you don't want, just place them criss-cross). If you cover with a whole crust, be sure to cut slits for steam to escape.
    Brush crust with egg wash and bake for 30-35 minutes until top is golden. If the crust is getting too browned around the 20-25 minute mark, just cover loosely with tin foil to precent further browning.
    Allow to cool 10 minutes before serving.

Notes

Rotisserie chicken can be used!
Store bought pie crust can be used. You will need 2, 9" crusts
Course: Main Course

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