Chicken Pot Pie

One of our families favorite meats is Chicken. I especially enjoy it because we can usually get several meals out of one chicken. Usually the first night we will have Roasted Chicken with a side of veggies. But the second meal is where the real fun and creativity comes into play. This week I decided to make Chicken Pot Pie.

The first step is all the prep work. Once the ingredients are prepped, the dish comes together pretty fast. I chop the 2 chicken breast into bite size pieces and set them aside. I then chop the onion and measure out the frozen veggies so I can just dump them into the recipe as I go.

In a medium sauce pan I take 1 chicken bouillon cube and 2 1/2 cups of chicken stock and bring to a simmer. I use home made chicken stock but you can use the store bought kind if you prefer.

Then melt 6 tablespoons of butter into a large skillet or frying pan and saute the onions until translucent.

Add 6 tablespoons of flour to your butter and onion mixture and cook until the flour taste is cooked out of the flour and the color turns to a golden brown. This will take about 2 minutes. Now take your chicken stock and add it to the onion/flour mixture and cook until the sauce thickens. Add 1 teaspoon of salt and 1/4 teaspoon of pepper and simmer for 1 minute or so.

Now add in your 3 cups of frozen veggies, 2 tablespoons of cream and chicken and cook for about 2 minutes. Stir until everything is well incorporated. If your mixture becomes too thick you can add a little of the extra chicken stock to the pan to loosen the sauce up.

Place the chicken mixture into a lightly greased baking dish.

Next you will roll out your pie crust (Pie Crust) until about 1/4 inch thick. I use half of my pie crust recipe, but it really depends on how big your dish is. Pinch the sides of the crust to the side of the baking dish. Remember, this is homemade, it is OK if it isn’t perfect and I personally think it looks more rustic when it isn’t perfect. Then you will make 3-4 slits in the top of the crust to vent the pie as it is cooking.

Next make an egg wash. This is super simple. It is 1 egg and a tablespoon of water blended together.

Brush the egg wash on top of the pie with a pastry brush. Be sure to coat the edges also. Then sprinkle the top with salt and pepper.

Bake for 1 hour at 375 degrees or until the crust is golden and crisp. Allow to cool for 15 minutes before serving. This is a great make a head meal or even one you can freeze and bake for a later time. It is also a great dish to take to new moms or families in need. I hope you enjoy this round two recipe of our Roasted Chicken.

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Chicken Pot Pie

Ingredients

2 whole chicken breasts
2.5 cups chicken stock, preferably homemade
1 chicken bouillon cubes
6 tablespoons unsalted butter
1 cups yellow onions, chopped
6 Tbsn all-purpose flour
2 Tbsn heavy cream
3 cups mixed veggies
1 Cup extra chicken stock

Directions
Chop your chicken breast into bite size pieces.

In a small saucepan, heat the chicken stock and dissolve the bouillon cube in the stock. In a large skillet, melt the butter and saute the onions over medium-low heat for 10 to 15 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 thick. Add 1 teaspoons salt, 1/4 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, and onions. Mix well.

Preheat the oven to 375 degrees F.

Place your chicken mixture in a casserole or oven safe dish. Place the pie dough on top of the mixture and crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.