Chicken Pot Pie - The Pioneer Woman

Just wanted to share a great recipe!

Chicken Pot Pie

1 pie box pie crust (Ree made her own, I use store bought)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups cooked chicken
1/4 cup flour
2 cups low-sodium chicken
splash of white wine (optional)
1 cup heavy cream (I used non fat milk)
Frozen peas (optional) - I used 1/2 can of peas
Fresh thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add chicken and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. (I used a top and bottom pie crust. I followed the box instructions baking the bottom for 10 minutes before adding the mixture in and covering the pie crust with the top)
Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving

Here is a link to The Pioneer Woman blog.

Re: Chicken Pot Pie - The Pioneer Woman

Thanks! Looks great. I love her stuff.