| Chicken Pot Pie |
Recipe type: Main Dish
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 4 carrots, sliced
- 2 ribs celery, sliced
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt
- 1/2 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
- 1 1/2 tablespoon chopped dill…fresh
- 1 large pie crust*
- 1 egg…beaten
Instructions
- Preheat oven to 400
- Heat butter in a 12 inch cast iron skillet over medium heat
- Add onion,carrots,celery and garlic and cook till carrots soften.. about 6 minutes
- Season with salt and pepper
- Reduce heat and stir in flour
- Cook for one minute
- Stir in heavy cream and broth — using a whisk till combined
- Stir in 4 cups shredded chicken, peas and dill and bring to a boil
- Remove from heat
- Gently roll out store bought pie crust till it reaches 12 inches
- Place chicken mixture into a oven safe pan.**
- Place dough on top of chicken mixture and brush with beaten egg.
- 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 9×9 square Pyrex pan.
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