Okay, this dish is what you need in the weeks before Spring is finally here for good. Or, at least this is what we need here in Illinois when we have winter in the morning, spring in the afternoon, and back to winter at night for weeks on end.
My mom sent me this recipe and she’s modified it and I did too. I’m giving you my modified version. I have zero idea where the original recipe came from, or I’d send you there.
Easy Chicken Pot Pie
Ingredients:
– 2 tablespoons unsalted butter
– 2 tablespoons flour
– 1 cup chopped onion
– 1 cup sliced carrots (parboil these by tossing them in a small bowl with water into the microwave and cook for about five minutes)
– 1 cup peas
– 2 cups chicken broth (I use low-sodium)
– ½ cup heavy whipping cream
– 3 cups shredded cooked chicken breast – I took 3 small chicken breasts, cooked at 375 on a sheet pan for 35-40 minutes with olive oil, salt, and pepper on them, then shredded.
– 2 teaspoons thyme, maybe 1 teaspoon parsley, and a pinch of salt and pepper
– Pie crust – I make mine in a food processor, 1 ¼ c. all purpose flour, 1 teaspoon salt, 8 tablespoons diced unsalted butter, ¼ cup ice cold water. Pulse flour and salt, then add diced butter until the butter is pea-sized, then gradually add the water until it forms a ball. Wrap up in plastic wrap, put in the fridge for at least 30 minutes. You could absolutely use a sheet of puff pastry if you didn’t want to make the crust, but it’s delicious.
Directions:
1. Preheat the oven to 425.
2. Melt butter in large cast iron skillet over medium heat. (Mine is an 11 inch Staub). Stir in the onions and cook until they are translucent, about 10-15 minutes. Stir in flour till smooth, then add chicken broth to make a roux. Then add the cream until the roux thickens slightly and is bubbly.
3. Throw in the cup of drained carrots and frozen peas. Add shredded chicken and spices. Bring mixture to a boil.
4. Remove from heat and place the rolled out pie crust on top. Mine dips down to be flush with the chicken mixture and the edges are at the lip of the skillet. I brush the crust with an eggwash of one egg mixed with a splash of cream.
5. Bake until golden brown and bubbly, about 22-25 minutes, but watch because time varies by oven.
Enjoy!
