Chicken Pot Pie

Whenever I make roast chicken or buy one pre-cooked, I like to get one on the larger side. That way there is plenty for dinner that night and enough leftover meat to make something out of it another night. Two dishes you'll usually find me making with the leftovers are chicken noodle soup and chicken pot pie.

One short cut I take when making the pot pie is using a frozen pie crust. If you find a really good one, it can be almost as good as making one from scratch. Big time saver too, leaving you more time to spend with your family!

Chicken Pot Pie

• 3 cups roasted chicken meat, 1/2 to 3/4 inch dice
• 2 1/2 cups chicken broth
• 1 chicken bouillon cube
• 6 tablespoons (3/4 stick) unsalted butter
• 1 yellow onion, chopped small
• 1/3 cup all-purpose flour
• 1/4 cup heavy cream
• 2 large carrots; peeled, medium-diced, blanched for 2 minutes
• 1 cup organic frozen peas, thawed and drained
• 1 frozen pie crust, thawed out

In a small saucepan, heat up the chicken stock and dissolve the bouillon cube in the stock. You want the stock hot but not boiling. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for about 7 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thickened and there are no more flour lumps. Add heavy cream and salt and pepper to taste. Start with no more than a teaspoon of salt and add on from there. Stir in the cubed chicken, carrots and peas.

Preheat the oven to 375 degrees F.

Put the filling into a large pie dish. Lay the defrosted pie crust on top of the filling. Pinch down the dough all around to seal.

Brush the dough with egg wash and make a couple slits into the top. Place on a baking sheet and bake for 45 minutes, or until the top is golden brown and the filling is bubbling.

Cool Tools: