In the depths of winter nothing says comfort food like savory chicken pot pie. Whether it's individually portioned or served family style,
the best pot pies have a flaky top and crust all the way round. (I always feel a bit cheated when it's just on top!) Beyond that, there are no rules.
I love the classic combination of carrots and peas but you can add just about anything really: mushrooms and bacon, celery and parsnips, the possibilities are endless.
Here's a recipe that I love, feel free to play around with it - like using cream instead of milk if you're feeling indulgent.
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1/2 c Butter
1 medium yellow onion, chopped
1 c diced carrots
2 medium leeks, sliced
2 cloves of garlic, minced
1/2 c All-Purpose Flour
1 can (14.5ounces) low sodium chicken broth + optional bouillon
1/4 c milk
3 c cooked shredded chicken
1 c frozen peas
1/3 c fresh flat-leaf parsley, chopped
2 bay leaves
Coarse ground salt and pepper
1 box Pillsbury refrigerated pie crusts*
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*Making your own crust requires some advance preparation so if I’m short on time (or didn’t plan ahead) I’ll happily use the refrigerated variety
rather than whipping up my own. I find that Pillsbury’s is the right combination of flaky and buttery. Another time saver: store-bought rotisserie chicken.
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Preheat the oven to 375 degrees. Melt butter in a large skillet over medium heat. Add onions and carrots and cook until soft, about 7 minutes.
Add leeks and sauté an additional 3 minutes. Blend in garlic being careful not to burn it, as this will change the flavor. Add flour and stir to coat.
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Slowly swirl in the chicken broth, milk and bay leaves. I also like to add 1 bouillon cube that I’ve dissolved in a splash of hot water for extra flavor.
Whisk continuously whilst bringing to a boil then reduce heat and simmer 5-7 minutes until sauce has thickened.
Remove the bay leaves then add shredded chicken, peas and parsley. Salt and pepper to taste.
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Line a baking dish with piecrust then pour in the filling. Cover with another layer of crust, allowing it to overhang a bit so that you can pinch it closed.
Make a few 1” cuts in the dough to vent. Bake until golden brown, about 50 minutes. If you don’t like a crispy finish,
cover the edges with strips of foil for the last 15 minutes of baking.
