Chicken Pot Pie
Chicken Pot Pie is the epitome of comfort food.
Servings 6 servings
Ingredients
- 1 Egg slightly beaten
- ½ tsp Fresh thyme
- ½ cup Frozen peas
- 1 tsp Chicken base I use Better Than Boullion
- ½ cup Heavy cream
- 2 cups Milk
- ½ tsp Ground mustard
- 2 tbsp Flour
- ¼ tsp Salt
- 1 clove Garlic minced
- ¼ cup Chopped carrot
- ¼ cup Chopped celery
- ¼ cup Chopped onion
- 4 tbsp Butter
- 1 pkg Refrigerated pie crust 2 crusts
Instructions
- Preheat oven to 400 degrees.
- Place bottom crust in pie pan. Pierce several times with a fork and place into oven. Bake for 10 minutes while you prepare the filling.
- In a large pot, melt butter over medium-high heat. Add onion, celery, carrot and salt. Saute until onions are translucent and vegetables are tender.
- Sprinkle flour over veggies, add seasonings and garlic and cook for 1-2 minutes.
- Gradually whisk in milk, heavy cream and Better Than Boullion. Bring to a slow boil.
- Simmer gently over medium heat until sauce thickens (5 minutes). Turn heat to low and add chicken, peas and thyme.
- Pour chicken mixture into prepared pie crust. Place top crust over chicken mixture and crimp edges. Cut a vent hole in the center of the top crust.
- Brush beaten egg onto crust. Bake 30-35 minutes or until crust is golden brown.
- Cool for 5 minutes before serving.
Notes
This recipe was adapted from one found at Lovely Little Kitchen.