Chicken Pot Pie

🧂 Ingredients

• 3 boneless skinless chicken breasts

  (cooked and shredded- see below)
• 1 cup yellow onion, chopped
• 1 cup carrots, peeled and chopped small
• ¾ cup celery, chopped small
• ½ cup (1 stick) butter
• 2 tablespoons vegetable or canola oil
• ½ cup all-purpose flour
• 3 cups chicken broth
• ¾ cup heavy whipping cream
• 1 small bag frozen peas

  (10 to 12-ounces)
• 1 small bag frozen corn

  (10 to 12-ounces)
• 1 small bag frozen pearl onions

  optional
• 1 tablespoon fresh rosemary (chopped finely)
• 1 tablespoon fresh parsley (chopped finely)
• salt and black pepper to taste
• pie crust for double crust

  (homemade or store-bought)

Instructions

• 1 Preheat the oven to 375 degrees F. Line a half sheet pan with parchment paper.
  Set aside.
• 2 In a large cast iron skillet over medium heat. Heat the oil and butter. Add the
  onions, carrots, and celery. Stir occasion and cook until softened, about 4 to 5
  minutes.
• 3 Sprinkle the flour over the cooked vegetables and stir to combine. Cook about
  1-2 minute, stirring continuously.
• 4 Gradually add the chicken broth and heavy cream. Stir frequently until mixture
  begins to thicken. Remove from the heat and add the frozen vegetables. Season
  with black pepper. Add the chopped rosemary and parsley. (Add more chicken stock
  if needed)
• 5 Add the shredded chicken to the filling, stir to combine.
• 6 On a lightly floured work surface, roll out the pie crust into a circle. Place
  in the bottom of a greased cast iron skillet (10-12-inches) or into a glass pie
  plate.
• 7 Spoon the chicken pot pie ingredients into your prepared pie shell.
• 8 On a lightly floured work surface, roll out the top pie crust and carefully
  place over the pot pie. Gently roll under the edges and press down. Use a sharp
  knife to cut several vents into the top of the pot pie. This lets steam escape
  while it bakes.
• 9 Brush the pot pie with an egg wash using a pastry brush.
• 10 Place the cast iron skillet or pie plate on the prepared half sheet pan.
• 11 Bake in the preheated oven for 30-35 minutes. Or until the crust is golden brown
  and the filling bubbling.
• 12 Let cool 10-15 minutes before serving.

Nutrition Info