Homemade Chicken Pot Pie

Sometimes you just want comfort food and that’s exactly what this recipe is.  How many of you can remember those frozen little tins of chicken pot pie in the grocery store?  OK, now how many of you get a bit ill thinking about how you ate them?  I mean the crust was totally gummy and it probably didn’t even contain real meat. The token veggies in there were a joke and the whole thing was just specks of them with gravy.  Even with that, those little pies were good and came in handy when you needed a meal. I’ve grown up since those early days of frozen pot pies and realize that making them at home with fresh veggies and real meat doesn’t take much time at all.  Mine have tons of veggies and meat in there with the creamy gravy!  Before any of you tell me this isn’t a homemade pot pie if I am using store-bought-already-made crusts but sometimes it’s OK to do. Besides, the inside of this wonderful pie is all homemade and totally delicious. As  you can tell from the pictures, I have not mastered the art of creative or neat top crusts but it worked! Isn’t that part of “homemade”? There wasn’t a bite left!

Homemade Chicken Pot Pie

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Ingredients

• 4 Tablespoons Butter
• 1/2 cup Finely Diced Onion
• 1/2 cup Finely Diced Carrot
• 1/2 cup Finely Diced Celery
• 2 cloves of garlic minced
• 3 medium potatoes peeled and diced
• 1/2 cup of frozen peas
• 3 cups Shredded Cooked Chicken Or Turkey
• 1/4 cup Flour
• 3 cups Low-sodium Chicken Broth plus more if needed
• 1/2 cup white wine optional
• 1/2 teaspoon of dried rosemary crushed
• 1/2 teaspoon of dried thyme crushed
• 1/4 cup Half-and-half Or Cream
• Salt And Pepper to taste
• 1 box of Pillsbury refrigerated pie crusts softened to room temperature (or 2 homemade pie crusts)
• 1 whole Egg
• 2 Tablespoons Water

Instructions

• Preheat the oven to 425 degrees. Note: Use a deep dish pie plate for this recipe.
• Melt the butter in a large pot over medium-high heat, add the potatoes and cook them just a couple of minutes (you don’t want to cook them all the way or they will be too soft in the pie), then add the onion, carrots, celery, and peas. Stir them around until the onions start to turn translucent, about 3 minutes.Add the garlic and let cook for about 30 seconds.
• Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth (and wine if using)
• Stir to incorporate everything and let it cook and thicken. Once it starts to thicken salt, pepper, thyme, and rosemary.
• Add the half-and-half or cream, then stir the mixture and let it bubble and thicken, about 3 minutes. If it seems too thick, drizzle in a little more broth. Turn off the heat.
• Unroll one of the pie crusts and place into a 9-inch, ungreased deep dish, glass pie plate. Gently press the crust down into the bottom and edges of the pie plate.
• Pour the hot filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust.
• Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
• Place the pie on a rimmed baking sheet (to catch any drippings)
• Bake immediately at 425 degrees for 15 minutes. Remove and if needed, place strips of foil around the edges of the crust to prevent over-browning.
• Return to oven for an additional 15 to 25 minutes, or until crust is golden brown and filling is bubbling.
• Let stand for 5 minutes before cutting.