Oh hello. So, my initial plan was to make 2 chicken pot pie's and take them over to eat at my friends house with her 3 boys since her husband is traveling for work this week...but alas. Step throat happened. And also, we had an onslaught of sick kido's where I work during the day; so it was probably best all around to reschedule. Reschedule my hangout with my friend that is, not the chicken pot pie!
Onward. Its gross outside; like 32 degrees and NOT snowing gross. So, naturally I will still make a CPP fo ma self.
Prep: 45 minutes
Total: 1 hour and a half ( WORTH IT)
2 lb of shredded chicken thighs ( I did these in the crockpot overnight with a little bit of chicken broth-probably about 3/4 of a cup or enough to cover the bottom by about an inch with liquid). But if you don't have time for those shenanigans... just throw them on a sauté pan with olive oil and salt and pepper. Then shred.
2 Cups of reduced sodium chicken broth.
1-2 tablespoons of olive oil.
1 tablespoon of butter (divided).
3 large carrots, peeled and finely chopped.
3 ribs of celery, thinly sliced.
1 whole yellow onion, finely chopped.
2 cloves of garlic minced. ( I have a mincer, because #fancy, but if you don't, just finely chop them)
3/4 cup of peas. ( I used frozen)
1/2 tablespoon rosemary.
1/2 cup of flour. ( plus more for dusting)
salt and pepper.
2 pre-made pie crusts, because I ain't got time for that. ( 9 inch)
Preheat your oven to 350 degrees.
Coat a pie pan with softened butter and dust with flour. Then, place one of the pie crusts on top.
Sauté in a large pan or pot, your olive oil, minced garlic, and your veggies, salt and pepper. Sauté about 7-10 minutes, until the veggies are slightly softened and fragrant.
Add in your pre-cooked chicken that has been shredded. Toss in your rosemary, and a bit more salt and pepper.Pour in your 2 cups of chicken broth, and then mix in your flour to thicken up this deliciousness.
Now pour all that mess In your CPP pie crust that you have, and place the remaining pie crust on top. Feel free to get fancy with your dough as it goes along the edges. I usually end up peeling off some little pieces because I don't have self control. Spread some softened butter on the top crust, and cut a few slits in the dough for venting. Also, full disclosure, I had about 3/4 cup of extra filling left over that I set aside for later use. You may not, it depends on how full you stuff your pie.
Bake for about 30-35 minutes. Once slightly browned, remove and let rest for about 10 minutes before cutting into! ENJOY!
Let me know what you think!