Perfect for Fall Chicken Pot Pie

Goodness, it seems like I haven’t posted a new recipe in a while…

But why not start Fall off with a perfect Fall recipe. A savory Chicken Pot Pie.

This recipe keeps it simple using Pillsbury Pie Crust. If there is one thing that I see no need in making, it’s homemade pie crust. You can find this in the refrigerated part of your grocery store, where you would buy cookie dough.

While I sautéed my chicken for this recipe, you could also cut down time by grabbing a rotisserie chicken.

I also stuck to a pretty classic recipe here, but a chicken pot pie can be a great place to add your favorite, or extra vegetables!

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Ingredients:

1 package (2 pie crust) Pillsbury Pie Crust

4 boneless, skinless chicken breast (or 3 cups of shredded rotisserie chicken)

½ cup butter

2 carrots, peeled and diced

1 medium yellow onion, diced

3 cloves of garlic (1 ½ tsp of pre-minced garlic)

¾ cup all-purpose flour

3 cups chicken broth

¼ cup heavy cream

1 cup frozen peas (I love peas so I do 1 and ½ cup)

2 tbsp of freshly chopped parsley

2 tsp freshly chopped thyme 

Instructions:

1. Dice chicken into small pieces and season generously with salt and pepper.

2.  Pre-heat stove to medium. Once headed, add pan to your stove top with a tablespoon of olive oil. Place chicken in pan, stirring frequently. Cook for 15 minutes – or until chicken is cooked through.

3. Pre-heat oven to 375 degrees

4. Heat a heavy bottom pot over medium heat, melt butter 

5. Add onions and carrots and cook until vegetables begin to soften

6. Stir in garlic, let sauté with vegetables for 2 or 3 minutes

7. Stir in flour. Cook until flour mixture is golden.

8. Begin whisking in chicken broth, slowly. Bring this mixture to a boil and let it thicken (about 5 minutes)

9. Stir in heavy cream, cubed chicken, peas, parsley, thyme and add salt and pepper to taste

10. Remove this from heat and let it cool for at least 20-minutes. If you pour this over your pie crust hot, it will make the pie crust soggy when serving.

11. While letting the filling cool, in a pie dish, either season with butter or spray with a non-stick spray and lay first sheet of pie crust

12. Pour in pot-pie filling

13. Top with second sheet of Pie Crust, or cut in 10 even strips to create a lattice pie crust (you can even get creative and braid some of the lattice if presentation matters)

14. Bake Pie until crust is golden, about 45 minutes and let it cool for at least 15-minutes before serving

Enjoy!