Chicken Pot Pie
I’ve been needing a lot of hugs lately, so this week I paid my honey back with love in the form of food.
That’s right.
Chicken pot
Chicken pot
Chicken pot pie
But because I’m no baker, we’re using pre-made pie dough AND a rotisserie chicken to keep things suuuper simple.
Which means all you really have to do is prep some veggies, make a roux, and then dance it out while you wait for everything to thicken up a bit.
Oh, and no worries if your pie isn’t the prettiest, we’re literally just cooking here.
Whee!
here’s what you’ll need
pre-made pie dough
2 cups pre-cooked chicken, shredded
1/2 onion, diced
3 carrots, thinly sliced
2 celery stalks, thinly sliced
2 cloves garlic, minced
1/2 cup frozen peas
2 cups chicken stock
3/4 cup half & half
1/4 cup butter
1 egg
2 tbsp water
1/4 cup flour
2 tsp Italian seasoning
salt
pepper
here’s what you’ll need to do
Preheat oven to 375 degrees.
Place pie dough in the bottom of an oven-safe dish, poke holes in the dough with a fork, and parbake for 7 minutes, or until lightly golden.
Set aside to cool.
Meanwhile, in a deep-sided pot over medium heat, sauté onion, garlic, carrots and celery in butter until soft and fragrant.
Season with Italian seasoning and a pinch of salt and pepper.
Add chicken and sprinkle with flour.
Stir to incorporate.
Add chicken stock, half & half, and frozen peas.
Simmer gently until thickened, stirring occasionally.
Season to taste with salt and pepper.
In a small bowl, whisk egg and water to make an egg wash.
Spoon chicken filling into your cooled bottom pie crust.
Brush the edges of the bottom crust with egg wash.
Lay top crust on the, err… top, leaving about an inch of crust beyond the edge of the pie.
Crimp the bottom and top crusts together.
Cut slits in the top of the pie to vent.
Brush egg wash on the top crust and bake for about 25 minutes, or until golden.
Allow to cool slightly (the inside will be SO HOT) before digging in, and enjoy!
Pro Tip: You can tooootally substitute chicken with leftover turkey in this recipe.