Angela's Chicken Pot Pie
This is an easy one crust chicken pot pie with a luscious creamy filling. Perfect for a cold rainy night! I love this recipe because you can use frozen veg and still get a delicious, homemade taste in just a few minutes!
Servings 8
Ingredients
- 2 Cups Cooked chicken cut into 1-2" dice Rotisserie chicken is great, or you can saute some chicken tenders then cut up.
- 1 Medium White Onion (about 1/2-2/3 cup) small dice (OR 2/3 cup frozen pearl onions)
- 2 Carrots, (1/2-2/3 cup) small dice
- 2 stalks Celery (1/2 to 2/3 cup) small dice (you can use frozen mirepoix for the diced veg if you wish)
- ½ cup Frozen Green Peas
- 2/3 cup Potatoes (cook in salted boiling water until almost done, then drain) small dice (frozen is fine, no need to cook if precooked)
- 3 cloves Garlic minced
- 8-10 Cremini mushrooms sliced thinly
- 1 tsp Thyme fresh or dried
- 1 tsp Salt Dixie Crystal Kosher
- 1 tsp Black Pepper
- 4 Tbl Butter in pieces
- 3 Tbl A/P Flour
- 1 Cup Chicken Broth
- 1 Cup Heavy or Whipping Cream Half and Half if that's all you got
- 2-3 Tbl Dry Sherry optional, but gives a really nice flavour
- 1 Pie Crust from the refrigerated section, or make your own if you feel frisky
- 1 Egg Plus 1 Tbl water, whisked egg wash for crust
Instructions
- Do all your prep first and have everything ready to cook. Mise en place helps the cooking go more smoothly.
- Cook the chicken and cool before cutting up, or cut up the rotisserie chicken. Set aside. Preheat oven to 375°F.
- If you cooked the chicken, in the same pan, add in half the butter to pan on med hi flame. Add onions, carrots, celery and garlic and cook until translucent (you’re not browning it, moderate heat accordingly). Add shrooms, peas, potatoes and thyme. Stir. Add salt and pepper.
- Add the remaining butter and when it's melted, add in the flour, stirring constantly for a couple of minutes.
- Add sherry (if using), then the chicken broth. Stir and bring to boil for a minute or two.
- Reduce heat to medium and add in cream until you reach a thick sauce consistency.
- Add cut up chicken to sauce and veg, fold in gently. Turn off heat. Check seasoning and sauce thickness. It will tighten up a little when cooking, but it should be fairly thick like a spaghetti sauce consistency.
- Spray a large casserole dish with food release (PAM) and pour chicken and sauce into casserole. Unroll the pie crust and place on top of the casserole. Cut a few holes for steam to escape. Brush with the egg wash so the crust will be brown and shiny.
- Put in the oven on the middle rack and bake for 25-30 minutes, until the sauce bubbles and the crust is browned. If the crust starts to brown too quickly, cover with foil then uncover for the last 10 minutes or until it is the colour you want.
- When done, let casserole sit for about 10 minutes before you cut it so it will tighten up and serve better.