02/26/2024
Even though this winter has been warmer than usual, it’s still cold enough to want some delicious comfort food. This chicken pot pie is just the ticket! It is really amazing. A long ingredient list but very easy to put together. And if you don’t already own a cast iron pan, this is the reason to finally get one. EVERYONE should have at least one cast iron pan.
Ingredients:
2 pie crusts, purchased
1 egg white, beaten
3-4 TBS butter
2 celery ribs, chopped
1 white or yellow onion, chopped
3 carrots, chopped
1/2 tsp dried thyme
1/2 tsp each salt and pepper
6-7 TBS all purpose flour
2 (or more) cups chicken broth
1 cooked rotisserie chicken
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup half & half or heavy cream
3-4 TBS dry sherry
Preheat oven to 400 degrees. Lightly spray a 10 inch cast iron pan with cooking spray. Put one pie crust on floured surface and roll out to large circle. Put crust in bottom of iron pan and push up sides with fingers (NOTE: crust will not come all the way upsides). Bake in oven for 10 minutes. Remove and set aside.
Pull meat off cooked chicken, cutting into bite-sized pieces. Discard skin and bones. Set meat aside.
In large frying pan, melt butter over medium heat. Add carrots, celery, onions, salt & pepper. Cook until lightly brown, about 6 minutes. Add thyme and stir. Sprinkle in flour, and whisk to mix. Slowly add chicken broth, scrapping up bits. Whisk until flour is mixed in and there are no lumps. Bring to simmer. Add peas, pearl onions, cream and sherry. Season with salt and pepper. NOTE: if mixture is too thick, add extra chicken broth to thin a bit.
Pour chicken mixture over pie crust. Roll out second pie crust and place over chicken, crimping edges. Cut 4 slits in pie crust. Brush crust with egg white. Put pie in preheated oven and cook for about 20-25 minutes, until crust is golden brown.
Remove from oven and let stand 10-15 minutes before serving. ENJOY! This is also a fabulous cold leftover.
