Chicken Pot Pie

This recipe was delicious...well of couse it was - it's Pioneer Woman's!

Unfortunately I am not brave enough yet to try and make homemade pie crust; maybe next time!


Chicken Pot Pie - Recipe from "The Pioneer Woman Cooks"

Makes one 9-inch pie

3 Celery Stalks
3 Carrots peeled
1 large yellow onion
4 tablespoon (1/2 stick) butter
1/2 cup frozen peas
2 cups cooked chicken, cut into bite sized pieces
1 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 tsp ground thyme
1 tsp salt
black pepper to taste
1 pie crust

- Finely dice the carrots, celery, onion.  You'll see my chicken in the background.  I cooked boiled 3 chicken breasts and then shredded them up when they cooled.

- Melt butter over medium heat.

- Add veggies and saute until they start to turn translucent, a couple of minutes.

- Add the chicken and stir to combine. 

- Sprinkle the flour over the vegetables and chicken, stir to combine.  Cook for a couple of minutes, stirring gently.
-Pour in the chicken broth , stirring constantly.  At this point a gravy will form.

- Add the cream (Note:  I used 1 cup of 2% milk instead and did not find there to be any problems at all) and stir.  All the mixture to cook over low heat.  After about 4 minutes the mixture will thicken. 

- Add your spices

- Pour the mixture into a pie pan.  I sprayed mine with some cooking spray and put a cookie sheet underneath to catch any spillage.  I love pie dishes like these.  I got this one a few years ago at the Christmas Tree Shoppe.  I have some for the fall too. 
- Roll out the crust so that it is 1 inch larger than the pan and place on top of the mixture.  Cut a few small slits on top.  Press the crust gently into the sides to seal. 
-Bake for 30 minutes at 400 degrees or until the crust is golden brown.  Cool for 10 minutes before serving.