It Won the Toss

I made Chicken Pot Pie last night for dinner. Because it’s summer, that means grill time! So we’ve been grilling almost every night, which has been wonderful. But lately, I had been craving some comfort food. I wanted pasta or a casserole or something creamy, you know? Chicken Pot Pie won the toss (because we had all the needed ingredients). And come to find out, it was Beau’s first time having it. Who knew? Well, I’ve never eaten Meatloaf. I’ll have to cook that at some point just try it. Anyway, it was delicious and really hit the spot. We had to stop each other from continuing to eat it. Between the two of us, we ate half the pie. I know, I’m a little ashamed. Try it for yourself!

 

Chicken Pot Pie

3 celery stalks

3 medium carrots, peeled

1 large yellow onion

4 T butter

½ c frozen peas

2 c cooked chicken, cut into bite-size pieces

¼ c flour

2 c chicken broth

1 chicken bouillon cube

¼ c white wine

1 c heavy cream

1 tsp ground thyme

1 tsp salt

Pepper

1 pie crust (or two, I used two)

*I also added some rosemary potatoes left over from the night before.

 

Preheat oven to 400. Note: if you’re using two pie crusts, place one in the bottom of the pie plate and bake until golden, then remove from oven. Now proceed…

 

Begin by finely dicing the vegetables: celery, carrots and onion. Melt the butter in a large pot over medium heat. Add the vegetables, including the peas and sauté until tender and onion is translucent. Add the chicken and cook a few minutes. Sprinkle the flour evenly over the chicken and vegetables and stir gently to combine. Cook a few minutes.

 

Add in the chicken broth, stirring the whole time. Then stir in the bouillon and the wine, if  using. Cook for a few minutes, while stirring. Pour in the cream and stir. Allow the mixture to cook a few minutes, about 4 minutes. Season with thyme, salt and pepper. Remove from heat and taste to make sure it’s adequately seasoned. And make sure there’s enough salt! Pour everything into your pie plate and top with the pie crust. Cut a few small slits in the top of the crust. Press the overhanging pie crust gently to the sides to seal.

 

Bake 30 minutes or until the crust is golden brown and the gravy is bubbly. Allow to sit 10 minutes before diving in!