RECIPE - Simple(r) Chicken Pot Pie

 Simple(r) Chicken Pot Pie

Recipe courtesy of Heather McCroan

Ingredients

• Frozen pie crust

• 2 tbsp oil

• 2 cups frozen mixed vegetables (thawed)

• 1 onion, diced small

• 2-3 boneless, skinless chicken breasts, cut into 1” cubes

• 3 tbsp all purpose flour

• ½ tsp dried thyme

• ⅛ tsp turmeric

• ¼ cup heavy whipping cream

• 3 cups chicken stock

• Salt and Pepper to taste

• Egg mixed with 1 tbsp of water (egg wash)

Instructions

1. Heat oven to 450 degrees and place one pie crust into bottom of pie pan.

2. Meanwhile, heat up oil in large skillet and add vegetables, onion, and chicken until chicken is cooked and vegetables soften, 8-10 minutes.

3. Once oven is heated, cook bottom crust in oven for 10 minutes, then reduce heat to 400 degrees.

4. Add flour, turmeric, and thyme to chicken and vegetables, mix,

5. Slowly add heavy whipping cream and chicken stock to allow flour to dissolve into liquid, stirring constantly until thick sauce forms.

6. Add salt and pepper to taste.

7. Pour into pie crust, top with second crust, brush crust with egg wash, bake for 10 minutes or until crust is sufficiently browned for your taste.

8. If you don’t let this rest before serving it will be piping hot, but won’t ruin the flavor!

Long Story

I was watching The Pioneer Woman and she had a recipe for deconstructing chicken pot pie where she made it in under 16 minutes.  This was fascinating to me because I love chicken pot pie, but if you make it from scratch you are talking hours of prep.  And really, half the time I don’t have a plan, I just want chicken pot pie on a cold day.  So I decided to combine her recipe with some hacks of my own to reduce some of my workload and take advantage of some of her methods.  I didn’t necessarily save any time, I didn’t track it either because I was kind of putting it together as I cooked, but it is still easy and simple, and semi-homemade.

What I Used

Great Value 9” pie crust, 2 count

Birds Eye Steam Freash frozen mixed vegetables

Perdue Free Range boneless, skinless chicken breasts

1 tbsp Better Than Bouillon Roast Chicken

3 cups of water