chicken pot pie

Oh what a manic-Monday! These days, although very busy, go so quickly for me. I will suddenly look up and realize that I only have about 45 minutes to get dinner ready before night fall and then the evening really speeds up.

Tonight, I remembered that I had two pie crusts in the freezer, some already cooked chicken and knew that meant I needed to make a chicken pot pie!

You can watch my crazy shenanigans as I get dinner ready in my Instagram highlights here: https://www.instagram.com/stories/highlights/17853114631614889/

chicken pot pie

makes 5-6 servings

• 2 frozen pie crusts
• 1 cup already cooked chicken breast, shredded
• 1 cup diced carrots
• 1 tablespoon of garlic, crushed
• 1 small onion, diced
• 1 cup frozen peas
• 1-2 sprigs of fresh thyme
• 1 tablespoon of oil
• 1 tablespoon of butter
• 2 tablespoons of flour, I used gluten free
• 1 cup of chicken broth
• Optional: a drizzle of heavy cream

1. Preheat your oven to 350 degrees.
2. Place one pie crust in a glass pie dish. Pierce the bottom with a fork to prevent it from bubbling. Par-bake according to the package instructions. Remove and set aside.
3. In a medium pot, add 1 tablespoon of oil and butter.
4. Add the carrots, onions and garlic and saute until tender.
5. Add a good pinch of salt and fresh thyme, stir and then add the chicken.
6. Once the veggies are tender, add the flour and stir around letting the flour to cook for a minute or so.
7. Next, add the broth stirring until the mixture combines and becomes bubbly. Add the frozen peas and allow them to thaw.
8. Lastly, drizzle in the heavy cream and stir to combine. Take off the heat.
9. Grab the pie dish and place filling inside.
10. Use the egg wash to brush the rim on the pie dish.
11. Lay the other pie crust over and crimp the edges.
12. Cut four slits and a hole in the middle to let the pie breath while baking.
13. Bake at 350 degrees for about 15 – 20 minutes or until the top crust is golden brown.

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