Looking to use that leftover chicken?
Try Chicken Pot Pie, the ultimate in comfort food.
This one dish wonder is the perfect nourishment for a cold day.
Ingredients
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½ cup each diced carrots, onion & celery
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3 cups shredded, cooked chicken
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¼ cup flour
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3 cups chicken broth
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¼ cup half & half or light cream
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1 egg
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2 unbaked, pre-made pie crust
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2 tbsp. water
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¼ tsp. turmeric
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Salt, pepper, and thyme to taste
Directions
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Place butter in a large pot over medium-high heat.
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Sauté carrots, onions and celery in the pre-heated butter until the onions are transparent (about 3 minutes).
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Mix in the chicken and flour and cook for about a minute.
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Pour in chicken broth, let simmer and thicken.
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Once it starts to thicken, add turmeric, salt, pepper and thyme.
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Add the half and half and continue to let thicken for about 3 minutes. If the mixture is getting too thick, add a bit more broth.
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Roll out and place pie crust in the bottom of a 2 quart baking dish. Pour in chicken and vegetable filling.
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Roll out remaining pie crust and lay over the top of the baking dish and filling, pressing the dough to the outside of the baking dish.
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Place knife slits in the top of the dough.
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Mix the egg and water together and brush lightly over the outside of the crust.
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Place the pie on a baking sheet, cover with foil and bake for 15 minutes.
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Take the foil off the pie and bake for another 20 minutes until the pie is golden brown and slightly bubbling through the knife slits.
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Take the pie out and let cool for 15 minutes. ENJOY!
