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Tuesday, November 17, 2015

Easy Chicken Pot Pie

Delicious, quick, and easy!

1 cup peeled and diced potato
¾ cup sliced carrot
½ cup butter
⅔ cup diced onion
1¼ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
½ cup all-purpose flour
1½ cups chicken broth
1 cup milk
3 cups shredded chicken from a rotisserie chicken
1 cup peas
2 refrigerated pie crusts
1 egg beaten together with 1 tablespoon water to make an egg wash
 
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften.
Drain.
Melt ½ cup butter in a large sauté pan.
Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning.
Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk.
Add potatoes and carrots and let simmer for a few minutes to thicken.
Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas.
Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate.
Pour filling into pie shell.
Place second pie crust on top and trim excess.
Press the two pie crusts together to seal and crimp edge using your fingers.
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet and place in oven and bake for 30 minutes.

http://spicysouthernkitchen.com/easy-chicken-pot-pie/

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