Rustic chicken pot pie

Updated at: Thu, 17 Aug 2023 03:57:50 GMT

Step 1

Preheat oven to 425 degrees, after pie is assembled.

Step 2

Filling-Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.

Step 3

Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.

Step 4

Remove from the heat. Stir in the peas and flat leaf parsley or other mild herb. Let this cool for 15-30 minutes before filling the pie.*

Step 5

( if using 2 pie crusts-Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second pie crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.)

Step 6

Place the filled pie plate on a baking sheet. Bake for 30-40 minutes. (It said to bake on bottom rack if using 2 pie crusts so the bottom crust gets cooked) for the casserole, i just put it in the regular rack.

Step 7

Cool for 15-30 minutes before slicing and serving.**

Step 8

Pie crust-mix salt and flour well, cut in butter, add water a bit at a time til dough forms.

Step 9

I used this dough and placed it over the chicken mixture in the white large oval Ikea baking dish. I brushed egg wash around the edge of the bowl first so it would seal. cut hang over to abou 1" hanging down. no bottom crust

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Makes leftovers