Chicken Pot Pie

Chicken Pot Pie
Main Dish
 
Ingredients
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 carrots, sliced
  • 2 ribs celery, sliced
  • 2 garlic cloves, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon flour
  • 3 tablespoon heavy cream
  • 2 cups chicken broth
  • 4 cups cooked chicken--a roasted chicken from the deli works great
  • 1 cup frozen peas
  • 1½ tablespoon chopped dill...fresh
  • 1 large pie crust*
  • 1 egg...beaten
Instructions
  1. Preheat oven to 400
  2. Heat butter in a 12 inch cast iron skillet over medium heat
  3. Add onion,carrots,celery and garlic and cook till carrots soften.. about 6 minutes
  4. Season with salt and pepper
  5. Reduce heat and stir in flour
  6. Cook for one minute
  7. Stir in heavy cream and broth -- using a whisk till combined
  8. Stir in 4 cups shredded chicken, peas and dill and bring to a boil
  9. Remove from heat
  10. Gently roll out store bought pie crust till it reaches 12 inches
  11. Place chicken mixture into a oven safe pan.**
  12. Place dough on top of chicken mixture and brush with beaten egg.
  13. Cut slits in crust and bake till brown...about 35 minutes
Notes
*I buy Deep Dish Pet Ritz pie crusts and roll them out bigger. ** I use a Corningware deep dish pie pan. But you may use any type pie pan or even a 9x9 square Pyrex pan.

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