Chicken Pot Pie

  • 4 tablespoons butter
  • 1/2 cup diced onion
  • 3/4 to 1 cup diced carrots
  • 3/4 to 1 cup diced celery
  • 2 cloves garlic, minced
  • 1/2 to 1 cup frozen corn / peas.  I always use corn.
  • 3 cups shredded cooked chicken (I always use rotisserie chicken)
  • 4 tablespoons whole wheat flour
  • 3 cups chicken broth
  • 1 cup milk
  • 3/4 tsp salt
  • 1/4 tsp pepper, or to taste
  1. Preheat oven to 400 degrees F.
  2. In a large pan over medium heat, add 4 tablespoons of butter. Once heated add the onion, carrots and celery and sauté until it begins to soften, about 4 to 5 minutes. Add the garlic, frozen corn/peas and chicken and cook for about 2 more minutes.
  3. Sprinkle in the flour and stir just until the flour is almost completely absorbed. You can add a little more butter here if your pan gets too dry.
  4. Add the broth and milk and turn heat to high. Bring to a boil then reduce heat and simmer for about 15 to 20 minutes, stirring occasionally, until the mixture thickens a bit.
  5. Once the chicken mixture has thickened, remove it from the heat and stir in the salt and pepper.
  6. I use two pie crusts – some only use one on top of the filling mixture.  You could do either way.
  7. Bake on a rimmed baking sheet (it may spill over) until golden brown, about 20 to 25 minutes. Serve warm and enjoy!

This is so, so good.  I also love that you can easily double this recipe and share with a friend.  Or, freeze for yourself for another meal.  What would make this even better, probably, is if you made your own pie crusts from scratch.  I don’t have time for that.  As a family, we try hard to cut out processed foods.  I found a pie crust in the freezer section of earth fare that is made using very few ingredients.  Until I find the time to make my own, this is what I will use.

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