Chicken Pot Pie is a throw-back meal. But, this is not the same Chicken Pot Pie that I used to eat when I was younger. This is full of chicken and vegetables and the flavor is delicious. It’s definitely not your mother’s chicken pot pie.
Ingredients
6 Chicken Breasts
Olive Oil
2 Cups Carrots – diced
2 Cups Celery – diced
1 Large Onion – diced
2 Chicken Bouillon cubes
5 Cups Chicken Stock
1 stick butter
¾ Cups All Purpose Flour
2 tsp Kosher Salt
½ tsp Pepper
¼ Cup Heavy Cream
1 Box Frozen Peas
1 Box Frozen Corn
Refrigerator pie dough
1 Egg
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Instructions
Preheat oven to 350º. Rub the chicken with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes. Set aside to cool. Once the chicken is cool, dice or shred.In a small saucepan, heat the chicken stock and the bouillon cubes. In a large pot, melt the butter. Add the onions, carrots and celery. Cook on medium-low heat until the onions are translucent. About 10 – 15 minutes. Add the chicken to the vegetables and toss. Sprinkle the flour on top of the vegetables and chicken. Cook, stirring for an additional 2 minutes. Add the hot chicken stock and simmer for 1 minute until the mixture starts to thicken. Add the heavy cream, peas, corn, salt, pepper and parsley. Mix thoroughly to combine all ingredients. Remove from heat.Pour in the filling into a large baking dish or 4 individual oven safe baking dishes. Top with pastry dough. Cut several slits in the pastry dough. Brush with egg wash (1 egg beaten with 1 tablespoon water or milk).Bake in a 375º oven for 50 minutes. Let cool 10 minutes before serving