Chicken Pot Pie

 

                There are some recipes that are just nostalgic for me. There is something so comforting about eating foods that bring you back to you childhood. Work, bills, family, responsibility, obligations, and everything else in between can be overwhelming at times. Sometimes I catch myself day dreaming about playing hide and go seek, or watching Saturday morning cartoons with a bowl of chocolate frosted sugar bombs. Something about being a kid again, even in memories, is just life giving. It was a simpler time.

                My mother, God bless her, tried her best to feed us good meals. Often on a tight budget. 4 children is expensive. She did her best, and I’m a better person for her efforts. One of the things we ate often was chicken pot pies and rice a roni. While this isn’t her recipe, and I don’t pair it with a box of flavored rice, this is my recipe for chicken pot pie.

                *To save money, I made this recipe with the leftovers from my beer can chicken. I planned the two meals in the same week so I wouldn’t waste food.


Chicken Pot Pie


Serves: 4-6          Prep Time: 20 minutes                   Cook Time: 45-60 minutes


Ingredients:

1/2 Lbs cooked chicken, cubed

2 Tbsp Butter

2 Tbsp Flour

2 Carrots, diced

2 Celery Hearts, diced

1 Onion, diced

1 Can Chicken Broth

1 Cup H. Whipping Cream

1 Tbsp Poultry Seasoning (Sage, Rosemary, Thyme)

Salt and Pepper

2 Frozen Pie Crusts (If you prefer homemade crusts I do think they taste much better in general. But the effort and mess they create are often challenging on a work night, store bought is simply easier.)

1 Egg/2 Tbsp Water for Egg Wash


                Preheat your oven to 375 degrees. In a large skillet, melt the butter over medium high heat. Add all the vegetables and cook until tender and fragrant. Add the flour and cook for 1-2 minutes. Make sure while the flour is cooking you are scrapping the bottom of the skillet and keeping the flour moving. You want the flour to cook thoroughly. Add the chicken broth to deglaze the bottom of the skillet. Scrapping up any of the flour bits still stuck to the bottom. Bring the heat up to high and continue to stir until the sauce starts to thicken. Stir in the poultry seasoning, salt/pepper and heavy whipping cream. Reduce heat and simmer until the sauce is thickened.

                Meanwhile, put the cubed chicken into the bottom of one of the pie crusts. Add the vegetable sauce mixture to the pie crust and chicken. Use the other pie crust as the top to your pot pie. This might take some rolling or trimming of the second crust. Once it is laid across top, use a fork to crimp the edges down.

                Beat the egg and water together in a small bowl and brush the pie crust with the egg wash. This will help everything turn golden brown. Place the pie on a cookie sheet, and then into the middle rack in your oven. Back for 45-60 minutes or until the pie is golden brown. If the edge of your pie is getting darker than golden brown you can wrap the edge in foil while the rest of the pot pie cooks.

                *I used leftover chicken for my pot pie. If you don’t have left over chicken, you can season a chicken breast with a little salt and pepper, drizzle a little olive oil on top and bake at 375 for 15-20 minutes.