Chicken Pot Pie

This is one of my favorite recipes.  I make it with left over diced chicken or turkey.  This recipe makes 2 pot pies, I usually freeze one for later

Chicken pot pie

3 celery stalks

3 medium carrots, peeled 

1/2 cup frozen peas

1 large onion

4 tbsp butter

2 cups chicken, cooked, diced or shredded

1/4 cup flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine (optional)

1 cup heavy cream

1/2 tsp sage

1/2 tsp thyme

1 tsp kosher salt

black pepper to taste

2 pack of frozen pie shells 

2 pack of pie crust

Preheat the oven to 400.

Begin by finely dicing the fresh vegetables, celery, carrots and onions. Melt the butter in a large pot or dutch oven. Add the onion, carrots, celery and peas.  Saute until the vegetables start to soften, a few minutes. Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, if using. The flour will combine with the chicken to create a delicious gravy. Pour in the cream and stir. Allow mixture to cook over low heat, thickening gradually, about 4 minutes. Season with sage, thyme, salt and pepper. Remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!

Divide filling into 2 pie crusts that have been pressed into pie pan ( I use one that comes premade in a aluminum foil pan frozen, they sell them in a 2 pack).  Then unroll another pie crust and press onto top of pot pie.  Pinch edges to seal.  Cut off excess dough.  You can roll out the excess snd cut out cute shapes for decorating. 

Bake for 30 minutes, or until the crust is golden brown and the filling in bubbly. Cool for 10 minutes before serving.