Chicken Pot Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12 servings
- 4 T butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- Can substitute a bag of frozen mixed veggies for onion, carrot and celery, or add veggies you like.
- 3 cups shredded cooked chicken
- 1/4 cup flour
- 3 cups chicken broth
- 1/4 tsp tumeric
- salt and pepper to taste
- chopped fresh thyme to taste
- 1/4 cup half and half or cream
- 1 whole unbaked pie crust
- 1 whole egg
- 2 T water
Preheat oven to 375 degrees. Melt the butter in a large pot over medium-high heat, then add the onion, carrots and celery. Stir them around until the onion starts to turn translucent, about 5 minutes.
Stir in the chicken and then sprinkle the flour over the top and stir it until it's all combined with the chicken and veggies. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.
Once it starts to thicken, add the tumeric, salt, pepper, and thyme.
Add the half and half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
Pour the filling into a 2 quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
Mix together the egg with water and brush it all over the surface of the crust.
Place the pie on a rimmed baking sheet and bake for 25-30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you may want to cover it lightly with foil for the first 15 minutes of baking time.