Chicken Pot Pie

/ Sunday, August 14, 2011 /
Reminiscent of the frozen chicken pot pies I used to eat when I was younger... but this is better since I can make it now. :) Simple comfort food on a cool summer day.

Chicken Pot Pie
4-6 servings (1 8x8 pan)
Recipe loosely adapted from Closet Cooking
-The recipe calls for pie crust, but I used puff pastry dough instead. This tastes just as great but maybe the only downside is that if you want to eat it the next day, the puff pastry probably won't be as crispy. Wouldn't hurt to pop it back in the oven.
-I used whatever I had on hand. I didn't include celery, I just used the frozen peas and carrots and canned corn. 
-The filling should have a thick and creamy consistency. If you find it to be too watery, then add more flour. Taste and season to your liking.

2 tablespoons butter
1 onion (chopped)
2 stalks celery (chopped)
1 carrot (chopped)
1/2 cup all-purpose flour
1 1/2 cups chicken broth
1 cup milk
1 pound cooked chicken (shredded or cut into bite sized pieces)
1 teaspoon thyme (chopped)
1 cup peas
1 cup corn 
salt and pepper to taste
2 pie crusts or 4 sheets of puff pastry (thawed)
1 egg white
1 tablespoon water

1. Melt the butter in a large pan.
2. Add the onions, celery, and carrots and cook until tender, about 10-15 minutes.
3. Mix in the flour and let it cook for a minute.
4. Mix in the chicken broth followed by the milk.
5. Reduce the heat and simmer for 10 minutes.
6. Add the chicken, thyme, peas, corn.
8. Season with salt and pepper.
9. Pour the filling into a pie dish with the bottom layer.
10. Place the pieces of puff pastry on top of the filling
13. Make an egg wash with the water and egg and brush it on top of the puff pastry
14. Place the pie onto a baking sheet and bake in a preheated 400F oven until the crust is golden brown, about 25 minutes.


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