The chicken pot pie is a true American comfort food classic. It's the perfect way to use up leftover roast chicken, and you can use whatever vegetables you like. This chicken pot pie was adapted from a recipe by Kevin, from the blog Closet Cooking.
Makes 6 servings.
- 2 tablespoons butter
- 1 onion, diced
- 2 stalks celery, sliced
- 1 carrot, sliced
- 1/2 cup all-purpose flour
- 1 1/2 cups chicken stock
- 1 cup milk
- 1 pound cooked chicken, shredded or cut into bite-sized pieces
- 1 teaspoon thyme, chopped
- 1/4 cup dry sherry
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- 2 portions frozen piecrust dough, thawed
- 1 egg, beaten
- 1 tsp water
- Melt the butter in a large pan over medium heat. Add the onions, celery, and carrots and cook until tender, about 10 to 15 minutes.
- Mix in the flour and let it cook for a minute.
- Mix in the chicken stock followed by the milk. Reduce the heat and simmer for 10 minutes.
- Add the chicken, thyme, sherry, peas, and corn. Season with salt and pepper to taste.
- Line a deep pie plate with one of the thawed piecrusts.
- Pour the filling in, and place the second pie crust over the top. Crimp the top and bottom crusts together to seal well.
- Cut three 1-inch slits on the top. Mix the egg and water, and brush it on the pie crust.
- Place the pie onto a baking sheet and bake in a preheated 400 F. oven until the crust is golden brown, about 25 to 30 minutes.
|Nutritional Guidelines (per serving)|