Chicken Pot Pie

I have the day off work today and as always, my husband goes to work at 2:30.  So I thought I would make us a nice lunch since we never get to have dinner together during the week.  I meant to make this last night, but I wasn’t feeling well after work so I just cooked the chicken breasts for this recipe and threw together a tuna melt for myself and then relaxed on the couch. 

This recipe is adapted from Good Things Catered

Chicken Pot Pie

 double crust pie dough  (I cheated and used store bought)
1 large sweet onion, diced
2 Tbsp olive oil
2 garlic cloves, minced

1-1/2 cups diced carrot, about 3 large carrots

1 cup diced celery with some green leafy parts, about 2 stalks
1/2 tsp ground dry thyme
1/2 tsp old bay
1/8 tsp ground pepper

Pinch salt
4 Tbsp butter, cut into small pieces
4 Tbsp flour
1 1/2 c. chicken broth (one 15 oz. can)
1 c. milk
1 lb. cooked chicken breast, cubed (I used 2 large chicken breast, cooked the night before.)
1 egg, lightly beaten

-Preheat oven to 375 degrees.
-Roll out 1/2 of pie dough and line bottom of a pie plate.
-Return all dough to fridge.
-In a large, deep skillet heat oil over medium high heat.
-Add onion and cook, stirring occasionally until translucent and starting to brown, about 5 minutes.
-Add garlic, carrot and celery and cook until soft, about 3 minutes.

-Add thyme, old bay, salt and pepper and cook until fragrant, about 30 seconds.
-Reduce heat to medium low and add butter, stirring until melted.
-Add flour and stir to combine.
-Cook, stirring frequently, until roux starts to darken, about 3-5 minutes.
-Deglaze pan with chicken broth, slowly, stirring and scraping browned bits off the bottom of the pan.
-Once it begins to thicken, slowly add milk and stir to combine. (You want it to be very thick; I added a slurry of approximately 1 tsp corn starch and ¼ cup cold milk.)
-Remove from heat and stir in chicken.
-Remove pie plate and remaining dough from fridge and pour filling into dough-lined pie plate.
-Roll out remaining pie dough as desired and top the pie, making sure to have at least one large hole for steam to escape.
-Brush the top with beaten egg.
-Line the edges of the pie plate with heavy duty foil to protect them from burning.
-Place in oven and bake until dough is golden brown and filling is heated through, about 35-40 minutes.
-Remove, let cool for at least 10-15 minutes before serving.

Sorry, I cut into it before taking the picture!

Sorry, I cut into it before taking the picture!


1 Comment (+add yours?)

  1. Trackback: Menu 1-31-10 « EASY AS PIE!

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