Chicken Pot Pie

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Chicken pot pie is such a perfect comfort food  for the cooler autumn nights upon us. A  dish with a golden  brown flakey pastry crust  loaded with a creamy chicken and veggie filling. Making this pot pie all from scratch is so worth the effort, but if you are pressed for time, going the store bought route will also work. Either way, your family is going to love the savory, delicious goodness that is this pie!







2 cooked chicken breasts, cubed (turkey works/ deli chicken/ leftover chicken)
Crust for a double pie (storebought/or from scratch)
2 medium Yukon Gold potatoes, peeled and cubed
2 carrots, diced
1 small sweet onion, diced
1 cup frozen peas
1/3 cup butter
1/3 cup flour
1½ to 2 cups  chicken broth
1/2 cup heavy cream ( or milk)
2 sprigs fresh thyme leaves, minced (or 1 tsp. ground)
Fresh chopped parsley to taste
Salt and pepper to taste
Chicken bouillon cube or 1 TBS bouillon paste (optional)


Preheat oven to 200C//400 degrees.
Melt butter in a large skillet. Add the carrots, onion, and potato and sauté until onions are translucent. Do not completely cook the vegetables or they will be mushy. They will finish cooking in the oven. Add the flour a little at a time and stir into the butter vegetable mixture over low heat. Cook, stirring constantly for one minute. Slowly pour the chicken broth into the skillet, stirring constantly. Cook until thickened to you liking. Add the cream, thyme, parsley, salt, and pepper. Taste the sauce. If more chicken flavor is desired, add a bouillon cube or paste and stir well. Spoon chicken mixture into crust-lined pie dish. Top with second crust; seal edge and flute. Cut slits in several places in top crust to allow the steam to escape. 
Bake in a 200C//400 degree oven for about 40 minutes. If the crust gets too brown cover loosely with foil for the rest of the cooking time. Remove from oven and allow to cool slightly before enjoying.

*** use a bag of frozen mixed veggies if you like
*** add corn if you like
*** leeks and mushrooms also work here
*** remove the potatoes if you like, add more veggies


recipe source (adapted)

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