When I think of “comfort food”, I think of chicken pot pie. This recipe is quick and easy, using premade pie crust and a roasted chicken.
1 Frozen Deep Dish Pie Crust
1 Rolled Pie Crust (for top of pot pie – I use Pillsbury Brand)
2 Tbsp. Olive Oil
½ Cup Diced Carrots, ½ Cup Diced Onions, ½ Cup Diced Celery
½ Cup Diced Scallions, 2 Tbsp. Sliced Garlic, 1 Tbsp. Salt
4 Tbsp. Butter
2 Cups Chicken Broth, 3 Tbsp. Flour
1 Cup Frozen Peas, ½ Cup Heavy Cream
2 Cups Roasted Chicken, Chopped
Egg Wash – 1 Egg, Beaten and 1 Tsp. Water
Place the premade deep dish pie crust in a 350 degree oven for approx. 10-12 minutes. Remove from the oven and set aside. Meanwhile, in a large skillet, sauté the diced carrots, onion, celery, scallions and garlic in olive oil. Season with salt. Saute for approx. 20 minutes, until vegetables soften and begin to caramelize. Add the butter and sauté for approx. 5 minutes. Add the broth and sauté for 3 minutes. Add the flour and stir well. Saute for 2-3 minutes. Add the frozen peas and cream, and stir well to combine flavors. Remove from heat and let mixture cool slightly. Meanwhile, add the chopped roasted chicken to the bottom of the pie crust. Spoon the vegetable mixture over the roasted chicken. Place the rolled pie crust on top of the mixture, sealing the edges well. Brush on the egg wash mixture. Place in a preheated 350 degree oven and bake for approx. 30-35 minutes, until the top pie crust is cooked through and browned. Let cool before slicing.