Chicken Pot Pie

There used to be this little bakery in Logan that would make amazing family sized pot pies. That place closed a long time ago, but every time I want a good comfort food I always remember that pot pie with it’s golden flaky crust and savory gravy with beautiful chicken and veggies.

I was really sick one day and Levi and one of our good friends wanted to make a pot pie. I was fascinated by the whole procedure, I had always thought it was so complicated and was scared to try it myself. I sat on a chair in the dining room wrapped in a blanket and watched the whole spectacle. Which turned out to be incredibly simple! That first time we used pre-made pie dough, since then we have journey into the world of homemade pie dough. I like to add some garlic salt to my dough to add another layer of flavor.

One of the best things about pot pie is that you can put in whatever veggies you like! You could spice it up with some bell peppers, or add some of your favorite spices. It’s quite the chameleon dish.

Here is our favorite recipe!

Ingredients:

  • 3 Chicken Breasts, cooked and diced
  • 2 Tbsp Grapeseed Oil
  • 2 Potatoes, diced
  • 1 Medium Onion, finely diced
  • 3 Carrots, diced
  • 2 Celery Stalks, sliced
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Corn
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 1 Tbsp Rosemary
  • 3 Cloves Garlic, finely chopped
  • 1 tsp Oregano
  • 1 tsp Dried Parsley
  • 3 Cups Chicken Broth, you can substitute in 1 cup of milk if desired
  • Optional: 1/2 Cup 3 Cheddar Cheese Blend
  • Salt and Pepper to taste
  • Pie crusts, store bought or make your own here

In a large skillet heat the Oil over a medium temperature. Add the potatoes cook for 4-5 minutes until tender. Add the onions, carrots, celery, peas and corn. Cook for another 8-10 minutes until the onions are soft and opalescent, add chicken. Remove from heat and set aside.

In a medium sauce pan melt the butter. Add the garlic, Rosemary, Parsley and Oregano. Once the butter starts to turn a golden color whisk in the flour. Cook for 2 minutes whisking occasionally. Slowly whisk in the chicken stock. Bring to a boil whisking occasionally. Salt and Pepper to taste.

Preheat oven to 375.

Pour the sauce over the veggies and chicken. Let cool for 5 minutes.

Using a pie dish or a deep round baking dish line with pie dough. Spoon filling into the crust. Add cheese now if desired. Lay second pie crust over top. Trim and crimp the edges with a fork. Cut 6 vents in the top.

Bake for 30-45 minutes until crust is golden brown. Let cool for 10 minutes. 

Serve and enjoy!

 

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