Easy Chicken Pot Pie
dinner, Main Course
Coco and Ash
9" pie plate
double refrigerated pie crust
(Or this homemade pie crust)
cloves of garlic
cooked, diced chicken
(I use a rotisserie)
Steam-in-bag of frozen mixed veggies
(I use corn, peas, carrots, and green beans from Wellsley Farms)
(for the optional egg wash)
Pre-heat your oven to 375 degrees and lay one of the pie crusts in the bottom of a 9" pie plate.
Place your frozen veggie bag in the microwave for 2 minutes
than what the instructions on the bag say. This prevents them from being over-cooked in the pot pie.
While your vegetables are cooking, heat a large skillet on the stove over medium-low heat.
Add the 1/4 cup (half a stick) of butter and the onion and garlic to the skillet. Cook slowly until the onions begin to soften. Do not let the garlic brown.
Once the onions have softened, add in the flour and stir until everything is combined and looks like a paste.
Add in the chicken broth and stir until you have no more lumps.
Add in the heavy cream and the seasonings.
Stir over medium heat until the sauce bubbles and is thick enough to coat the spatula
Remove the sauce from the heat and add in the vegetables and the cooked chicken. Stir to coat everything in the sauce.
Pour the mixture over the bottom crust in the pie plate.
Top with the remaining pie crust and use a knife to cut small slits in the top crust.
Optional for a golden shiny crust - Beat together 1 egg and 1 tablespoon of water and brush over the top of the pie crust.
Bake in the oven for 30-35 minutes or until the crust is golden brown.
Allow to rest out of the oven for 15 minutes before enjoying!
If you are making this with fresh vegetables, you will need to boil or steam them before adding them to the pot pie. (especially carrots who need a much longer cooking time).