There has been a nasty cold going around our house this last week and this is one of those comfort foods that I would love to eat right now. It is wonderful on a nice fall day. And of course it is a great use for leftover chicken too. I always make a little extra chicken when I cook so I can make recipes like this quick and easy! There are many variations to chicken pot pie, and if you have leftover veggies in the fridge, go ahead and throw those in too!!
Prep time: 30 minutes
- 1 large onion - chopped
- 1/4 bell pepper - chopped
- 1 carrot - peeled and chopped
- 2 garlic cloves - minced
- 1/2 cup frozen peas
- 1/2 cup corn
- 1 1/2 - 2 cups cooked chicken
- Optional vegetables to add: 3/4 cup broccoli, cauliflower, or green beans
- 2 tbsp olive oil and butter
- 2 cups chicken stock
- 3 tbsp flour
- 1/2 cup milk
- 1 Pie crust
Cut up all the vegetables until they are about the same size. Start by sautéing the onion, carrots and pepper with 1 tbsp olive oil. Cook a few minutes then add the rest of the vegetables and chicken. Cook until tender, but not over cooked.
In a separate pan add 2 tbsp butter and 2 tbsp olive oil. Add the flour and wisk until very smooth. Add the 2 cups chicken broth slowly, 1/4 cup or so at a time. Wisk well between each addition and allow to thicken slightly between each addition. Once all the stock has been added cook until slightly thickened, just a few minutes. Add all the vegetables and chicken and mix all together.
Spoon into a casserole dish and place the pie crust over top. Beat one egg in a small dish and brush the egg over the top of the crust.
Bake at 350º until bubbly and the crust is nicely golden brown. About 30 minutes. It is a good idea to place your baking dish on a sheet tray so that any overflow doesn't drip into your oven.