Chicken Pot Pie
This is one of the ultimate comfort foods in my house. It’s crispy, creamy and so so yummy.
Chicken Pot Pie
Ingredients:
3 Chicken breasts, shredded
4 tablespoons unsalted butter
1/2 cup all purpose flour
3 diced Celery stalks
4 diced Carrots
32 oz good quality Chicken stock
1 cup frozen Peas
1 Pie crust
2 teaspoons pepper, plus a few dashes to season the chicken.
2 tablespoons salt, plus a few dashes to season the chicken.
1/2 cup heavy cream
Olive oil
Directions:
Lightly coat the chicken breasts with olive oil, salt and pepper. Roast chicken breasts in an oven on 400 degrees F for 35 minutes.
Melt butter in a Braiser. I use the Everyday Pan from Le Creuset. Add flour and whisk to create a roux.
Once combined, begin to slowly add the chicken stock while whisking. Bring to a simmer and cook for 2-3 minutes.
Add all veggies, chicken, pepper and salt. Let simmer 5 minutes and then add in the heavy cream.
Cover with a pie crust. Be sure to pinch the edges of the crust and use a knife to poke a few steam release holes. You could use a lattice design if you wanted. Cover the crust with foil and bake in a 375 degree F oven for 18 minutes, then remove foil and cook for another 25 minutes. Let rest a few minutes before serving.
