Chicken Pot Pie
Servings 6 people
Cost $15.00
Ingredients
- 1 3-pound rotisserie cooked whole chicken removed from bone and cut into 1/2 inch cubes
- 12 tbsp unsalted butter
- 2 cups carrots diced
- 2 cups yellow onion chopped
- 3/4 cup flour
- 5 cups chicken stock
- 2 chicken flavored bouillon cubes
- 3/4 cup frozen peas
- 1/4 cup heavy cream
- 1 package premade pie crust
- 1 tsp salt
- 1/2 tsp freshly ground black pepper plus addition for sprinkling over top of crust
- dash seasoned salt
Instructions
- In a small saucepan, heat the chicken stock. Add the bouillon cubes to dissolve.
- In a large Dutch oven, melt the butter and sauté the onions and carrots over medium heat until the onions are translucent and carrots are fork tender.
- Add the flour and cook over low heat, stirring constantly, for 2 full minutes.
- Add the warmed chicken stock to the vegetables. Simmer over low heat for another minute or so, stirring until thickened.
- Add cubed chicken, along with the salt, pepper and heavy cream. Mix well.
- Spoon pot pie filling into a 9-inch deep dish pie pan, or individual 5-inch pie pans, a half inch from the rim of the pie pan. Don't over fill!
- Unroll prepared pie crust and cut 1/2 inch wider than the circumference of the top of the pie pan(s). Cover pie(s) with crust and crimp around the edges. Cut small slits in teh top of the crust to let the steam escape.
- (At this point, if you wish to freeze the pot pies, wrap completely with plastic wrap, then foil. Freeze in a single layer until frozen, at which time pies can be stacked. Defrost pie(s) in the refrigerator before baking.)
- Preheat oven to 375 degrees. Sprinkle seasoned salt and black pepper over top of pie crust. Bake for 18-20 minutes, or until pie crust is flakey and golden.