Chicken Pot Pie

Chicken Pot Pie

1 3/4lbs boneless, chicken breast or rotisserie chicken

Salt and pepper

48oz. light chicken broth

2 tablespoons butter

1 1/3 cup sliced carrots

1 1/3 cup finely diced celery

1 shallot or small onion, finely diced

½ cup flour

¼ cup milk (1% is fine)

1 ½ cups frozen petite peas

15oz. box Pillsbury, ready to roll pie crust

1 egg, for egg wash

Melt butter in large pot or dutch oven over medium heat.  Add the carrots, celery and onion.  Stir occasionally and cook until lightly browned.  Add the flour to the vegetables and whisk for 1 minute.  Add the broth and milk and whisk until it thickens, about 5 minutes or so and set aside to cool.

Shred chicken and add to the cooled sauce and also add peas, season with salt and pepper and mix well. 

Remove the 2 wrapped pie crusts after leaving them to rest on the counter for 15 mins. Turn an empty mini loaf pan over on the pie dough and cut around it 3 times to get 3 pie crusts and cut 3 steam vents into the crusts.

When sauce has done some cooling add mixture to mini pans or pie plate.  Top each mini pan with precut crusts or pie plate with crust round.

Bake at 350 for 30-35 mins.  Freeze up to 2 months

To heat up frozen pie, no need to thaw. Cover pie loosely with foil and cook at 400F for 40 minutes, then uncover and cook for 35 minutes.  

-Recipe from Mari Noble