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:
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:
This chicken pot pie is to die for. I can't believe how good this was. My husband said he would like this every week! Thanks again for a great recipe.
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