Comforting Chicken Pot Pie
Ingredients
- 1 pound chicken breast, cooked and diced (or shredded)
- 1 cup baby carrots, sliced in 1/4 inch rounds
- 1/2 cup celery, finely sliced
- 1 small onion, diced
- 1/3 cup butter
- 1/3 cup flour
- 1 teaspoon poultry seasoning (or blend of sage, thyme, celery seed, paprika)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 3/4 cup chicken broth
- 2/3 cup milk
- 2 pie crusts (unbaked)
- 1 egg yolk
Instructions
- Preheat the oven to 425 degrees.
- In a large pot or saucepan over medium heat, melt the butter. Add the onion, carrot and celery, and cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
- Stir in the flour and cook for 1 minute. Pour in the chicken broth, and stir to combine. Slowly pour in the milk, and add the seasonings. Simmer until thickened. Stir in the cooked chicken.
- Place one pie crust in the bottom of a 9 inch pie pan and pour in the filling. Top with other crust and seal the edges.
- Whisk together the egg yolk and brush all over the top and sides of the pie crust. Cut slits in the top for steam.
- Bake for 30-35 minutes or until golden brown and bubbling. Allow to rest at least 15 minutes before cutting.
Notes
** To Freeze: Cool the filling before adding it to the pie crusts. Form the pie, and freeze uncooked. When ready to eat, place frozen pie in preheated oven and bake for about an hour.
You can also freeze the filling alone and assemble the pie at a later date!