Chicken Pot Pie
Chicken pot pie is the perfect comfort food for a cozy night in.
Servings: 4 people
- 1 Homemade Pie Crust, or store-bought (2 - 9" pie crusts)
- 1 tbsp olive oil
- ½ medium onion chopped
- 3 ribs celery sliced
- 1 lb. boneless, skinless chicken breast diced
- 1 tsp. salt
- 1 tsp. pepper
- 2 cloves garlic minced
- ½ cup flour
- ¼ cup butter
- 2 cups chicken broth
- 1 (12 oz.) bag frozen carrots and peas
- ¼ cup heavy cream
- 1 egg, beaten for brushing the top crust
Make the Filling:
Heat the olive oil in a large pot. Add sliced celery, chopped onion, and diced chicken. Season with salt and pepper and saute until the chicken is cooked through. Add in the minced garlic and saute an additional minute.
Stir in the flour and add the butter. Once the butter has melted, add the chicken broth and bring to a boil. Reduce the heat and continue to stir and cook until the soup is thickened. Stir in the frozen peas and carrots and the heavy cream.
Assemble and Bake:
Add the filling into the bottom pie crust and top with the second crust. Crimp the edges and brush the top with the beaten egg.
Bake in the preheated oven for 35-40 minutes. If the top crust is getting too brown you can cover it with a pie cover or with aluminum foil.
Remove the pie from the oven and let cool for at least 10 minutes before serving.