Chicken Pot Pie

Everyone has their favorite comfort foods.  The first time I can remember tasting this was when I was four or five years old--it's one of my earliest memories!  And I remember it tasting divine.  It's probably been a favorite of mine ever since.  Serve up some chocolate chip cookies for dessert and I'm one happy chick!  It tastes like home and memories.

Now that I'm a mama, I've come to love this pie even more.  I can prep it early and have it ready whenever I need it--awesome!  Meat and veggies in pie form--perfect!  My kids are intrigued from the moment they see the pie in the middle of the dinner table, and stick around at least long enough to nibble on the flaky crust.  Can't go wrong.

Start with an unbaked double pie crust.  This recipe is super simple and perfect for chicken pot pie!

Next, preheat a large skillet with a couple tablespoons oil.  Add chicken and seasonings and cook thoroughly, stirring occasionally.

When the chicken is mostly cooked through, add chopped onions.  If the skillet is getting dry, give it a small drizzle of oil or a couple tablespoons butter.

*If you want to be traditional, at this stage you also mix in chopped carrot and celery.  But I choose the easy road.  See below.

Cook until onions start to become transparent and are starting to caramelize.

Add in mixed veggies.  The blanched/frozen variety.  Lots of them!

Once your veggies are heated through, add in a sprinkle of flour.

Stir it around so everything's coated.  Then pour in some chicken broth.  (milk or water work, too)

It'll seem a little watery, but after you cook it for a few minutes it thickens up nicely!

Remove from heat and pour into prepared bottom pie crust.

Top with another crust.

Seal the edges and cut vents for steam to escape.  Cover and refrigerate (or freeze) until ready to bake!  You can refrigerate for up to 2 days or freeze (cover it with aluminum foil to prevent freezer burn) up to 3 months.

Bake in preheated oven for 40 minutes, or until crust is cooked.  The center needs to look a little browned, too, to ensure the bottom crust has time to bake.  Your chicken is already cooked, so no danger there--doughy pie crust is just disappointing!  If the edges start to get too brown, cover them with foil while you continue to bake the pie.

Lightly toasted and gorgeous!  Let it sit at room temperature for 15-20 minutes to make it easier to serve.

Chicken Pot Pie

1 prepared double pie crust
2 T oil or butter (more if needed)
2 chicken breasts (or 1/2 to 1 lb), chopped
1/2 tsp paprika
1 tsp parsley
1/4 tsp sage
1/2 tsp salt
pinch pepper, or more to taste
1 small onion, chopped
2 cups frozen mixed vegetables
1/4 cup flour
1 1/2 cups (one 12 oz can) chicken broth, milk, or water

Prepare pie crust, leaving top off.  Preheat oil in large skillet.  Add chicken and seasonings and cook thoroughly, stirring occasionally.  Add onion (and extra oil, if needed) and cook until onion becomes transparent and begins to caramelize.  Stir in vegetables and heat through.  Sprinkle with flour and mix to coat.  Pour in chicken broth and simmer until sauce begins to thicken.  Pour contents of skillet into prepared bottom of pie crust.  Top with second pie crust.  Seal and cut slits to vent steam.  Cover and refrigerate or freeze, if desired.  Otherwise, bake in preheated 400 degree oven for 40 minutes, or until entire top crust begins to brown, adding foil around edges of crust if it becomes too dark.  Allow to cool 15 minutes before cutting and serving.