I made this easy pot pie a couple weeks ago, and Mr. TPG was a huge fan. Since it's a tasty, simple dish that warms you up in the winter cold, I made it again today except I added peas this time. I'm always a fan of more veggies. For those busy people, this is a relatively quick dish (minus the baking time) that tastes homemade.
Rotisserie Chicken Pot Pie (adapted from Whole Foods)
Ingredients
2 tablespoons butter, divided
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced
3/4 cup peas, frozen
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups bite-size pieces rotisserie chicken
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups bite-size pieces rotisserie chicken
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
2 (9-inch) frozen pie crusts
Method
1. Preheat oven to 400°F.
2. Melt butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened but not browned, about 10 minutes. Add peas with about 2 minutes left. Stir in flour, and cook for about 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, cream and thyme, then salt and pepper to taste.
2. Melt butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened but not browned, about 10 minutes. Add peas with about 2 minutes left. Stir in flour, and cook for about 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, cream and thyme, then salt and pepper to taste.
Butter makes veggies better?
Add the chicken, cream, and seasoning.
3. Using a slotted spoon, fill one pie crust with chicken and vegetable
filling. Moisten edge of pie crust with water. Take the second pie crust out of its pan and flip it upside down over the top of the filling. Gently press the top down, and remove any excess dough along the edges, then seal the edges with a fork. Cut slits into the top of the
pie.
Fill up the pie crust - if you like your filling more "wet," then add more of the excess liquid from the pan.
4. Bake for 30 to 40 minutes, until pie crust is golden brown and
filling is bubbling. Set aside to let rest for 10 minutes, then enjoy.
Yum-o.
And if you're anything like me, enjoy a beer while you work in the warm kitchen! Just don't drink too many, lest you burn your pot pie...
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