Ultimate Comfort: Chicken Pot Pie

In the dead of winter, I want to feed my family all the meals that are creamy, cozy, and usually require a bowl. Yesterday, I made an instant-pot batch of chicken broth, and today I’m using that same chicken for pot pie.

Pot Pie Ingredients:

  • 1 pound chicken, either cubed or shredded

  • 1 cup sliced carrots

  • 1 cup frozen green peas

  • EVOO or avocado oil

  • celery, chopped

  • 1/3 cup butter

  • 1/2 onion, chopped

  • 1/3 cup fresh milled flour

  • salt & pepper to taste

  • 1 3/4 cups chicken broth

  • 2/3 cup milk

  • 2 (9-inch) unbaked pie crusts

Instructions:

  1. In a pan, heat your oil and cook chicken until internal 165*.

  2. Remove chicken, and either cube it or shred it.

  3. To the hot pan, add a bit more oil and add carrots and onions. Cook 5-10 until al dente.

  4. Add frozen peas, cook until heated through and carrots are almost soft.

  5. Remove vegetables from the pan then add butter.

  6. Stir in flour to the melted butter, cook 1-2 minutes.

  7. Slowly add the chicken broth and milk, cook until thickened.

  8. Take your pie pan and add unbaked pie crust. Coat the bottom of the crust with chicken, then cooked vegetable mixture

  9. Pour the thickened cream over top and add the top crust.

  10. Bake in 425* preheated oven for 30-35 minutes until browned on top.

What’s your favorite cozy meal?

Joel & Megan DilleComment