Yesterday was the first day of fall. It’s been staying pretty chilly here in Chicago lately and I was majorly craving some comfort food. I couldn’t think of anything better than a giant chicken pot pie.
I am a firm believer that all pot pies should have a bottom crust. Sorry if you disagree with me. But, you’re wrong anyway. It’s a pie. It’s SUPPOSED to have a bottom crust. Plus, what is better than a whole bunch of gravy soaked pastry? Yeah, nothing.
Ingredients:
Refrigerated pie crust (2)
2 Tbsp. olive oil
3 boneless, skinless chicken breasts
8 oz. frozen corn
6 oz. green beans
4 oz. mushrooms – sliced
1 stalk of celery – sliced
4 oz. baby carrots – sliced
4 Tbsp. butter
4 Tbsp. flour
3 cups chicken stock
1 tsp. dried thyme
1 tsp. dried rosemary
1 egg and 2 Tbsp. water (for egg wash)
Salt
Pepper
Preheat your oven to 375-degrees.
Do not remove your pie crusts from the fridge until you are ready to start loading up your pie plate
Cook your chicken in a non-stick skillet with 1Tbsp. olive oil until nearly cooked through.
Remove chicken from pan, cut into 1-inch cubes and set aside.
Add your veggies to the skillet and cook until tender.
Melt 4 Tbsp. of butter in the vegetables.
Add 4 Tbsp. of flour and stir until flour has slightly browned.
Add about 1 cup of the chicken stock to your pan and stir until there are no lumps of flour. Pour in the rest of the stock.
Add the chicken and simmer until it is at a gravy-like consistency. Stir in salt, pepper, rosemary and thyme.
Place your bottom crust in your pie plate and press it firmly into the bottom
I set my pie plate directly next to my skillet and ladled the filling into the crust because my skillet was hot, heavy and bigger than my head.
Beat 1 egg with 2 Tbsp. of water for an egg wash.
Cover with the top crust and try to make it a little prettier than I did. My pie plate is 9.5″ so I had to do a little stretching with the crust and I ended up tucking the top crust into the side of the dish and pressing it to seal. It’s not the prettiest thing, but it didn’t ooze in the oven, so I consider that a win.
Brush the top crust with egg wash and cut slits in the top
Bake for 30 minutes or until the top crust is brown.
I ended up cutting random chunks out and just scooping them with a spoon. Not the prettiest, but it tasted AMAZING.
This recipe definitely has the most vegetables you will ever see me consume. All the girls at work say corn is not a vegetable, but I’m going to still consider it one so that I can say I will eat 4 vegetables instead of 3.
Oh, and for those of you looking for a Molly update. She walked her first 4k for charity today! Paws Chicago had a Run for Their Lives fundraiser walk and I really want to thank friends and family for helping to raise $245!
Molly had a blast and even did an agility course. She was GREAT at jumping, but completely terrified of tunnels. I don’t see any dog competitions in her future.
NOM NOM NOM!!! You make these recipes sound not AS complicated. I’m going to try a few of them and I would have killed to see miss molly do an agility course, that precious pup