Chicken Pot Pie

Last week, I got a request for some hearty, fall, football watching, food, specifically something along the lines of Chicken Pot Pie. This girl doesn’t need to be asked twice to make something. Nope, special requests are my favorite! Nothing makes me happier than cooking a special request.

Chicken Pot Pie just happens to be one of my favorite comfort foods, so I was more than a little giddy about making the first one of the season.

There are so many variations of chicken pot pie:

• potatoes in it vs. on the side
• top and bottom crust vs. top crust only
• gravy vs. creamed gravy vs. cream of soup gravy
• carrots & peas vs. green beans & corn

You get it, right? There are a lot of things you can do with Chicken Pot Pie.

My favorite part of pot pie is crust, oh so yummy and flaky, so I always make a double crust pie. My husband isn’t a huge fan of the crust so he sometimes pushes his top crust off to the side and when he’s not looking I swoop in and steal it. Don’t judge. I’ve even been known in the past to bake up strips of leftover crust and use them as dippers. I know that might be a bit overboard and I probably shouldn’t have told you. I should be ashamed. I’m Christine and I’m a crust-a-holic.

I used to always make my chicken pot pie with diced potatoes inside the pie but my husband prefers his pot pie thrown over a huge mound of mashed potatoes, so I skip the dice. See, I do know how to draw the line somewhere.

Chicken Pot Pie is a great way to use up leftover chicken. Since there are only 3 of us that will eat chicken, I always have leftovers when I make my Easy Roasted Chicken.

Typically, you’ll find the seasonings in pot pie recipes will include thyme or rosemary. I just happen to be on a bit of a coriander kick so I tossed coriander into this. I wasn’t sure how it would be, or if there would be a difference at all. My husband, while eating it said “what did you do different?”. To which I immediately roll my eyes, because I naturally assume this means “this is crap, why didn’t you make it like you usually do”. Then he says “No, it’s not a bad different, I can just tell something is different, it’s a good different”. Okay, forgiven. I guess I should be stoked that he noticed something as small as a spice change up. My point is, if you prefer the traditional flavor of thyme, just substitute thyme where I list coriander.

Okay, I’ll shut up and get to the recipe already!

Ingredients

• 3 T butter
• 1 small onion (or 1/2 a large), diced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 2-3 C leftover chicken, diced
• 1/4 C flour, all purpose
• 3 C chicken broth
• 1 tsp coriander
• 1 tsp salt
• 1/4 tsp black pepper, freshly cracked
• 1/4 C milk (not skim)
• 2 pie crusts
• 1 egg
• 2 T water
• 2 premade pie crusts, defrosted

Instructions

1. Preheat oven to 375.
2. In a large skillet melt butter over medium/high heat. Add onion, carrots and celery and cook 3-4 minutes, just until onions begin to soften.
3. Sprinkle flour over vegetables and stir, let cook just 1 minute (to cook out the flour flavor). Add broth and stir well to dissolve the flour.
4. Once broth starts to thicken, add chicken and seasonings then stir and add milk. Cook another 3-4 minutes. If gravy seems too thick, add a little more broth. Taste for seasoning and add if necessary.
5. Press 1 defrosted pie crust into the bottom of a 9 inch pie dish, letting the extra crust hang over the edge.
6. Pour filling into crust and top with remaining crust. Make sure to press the edges together well to seal everything in.
7. In a small bowl, beat egg and water together. Brush mixture over top of pie crust. Cut 2-3 tiny slits in top of crust to vent.
8. Place pie on a rimmed baking sheet and bake 25-30 minutes.
9. Serve over mashed potatoes.

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