Chicken Pot Pie

Ingredients: yields 5 individual pies, two 9” round pies, or one 9x13” dish. Doubles nicely*

Homemade pie crust is best, but store bought works just fine

Filling:

6 Tbsp salted butter

1 large onion, diced

2-3 carrots, diced

2-3 ribs of celery, diced

Salt & pepper to taste

1/4 cup flour

2 1/4 cups chicken stock, warmed

1/2 cup frozen peas

2-3 cups cooked chicken, chopped

Splash of cream or milk

1 egg for egg wash OR more cream/milk for a milk wash

In a large skillet, melt the butter on low heat. Add onion, carrot, and celery with some salt and pepper. Cook until soft, about 15 minutes*. Warm chicken stock while waiting. Once the vegetables are softened, add flour and stir continuously for about 3 minutes. Add chicken stock and slightly increase the heat to bring to a simmer, remembering to stir to prevent sticking on the bottom. Once at a simmer, add peas and chicken and stir until warmed through. Remove from heat and add the cream or milk. Taste and add more salt and pepper as desired.

Preheat oven to 375F. Pour mixture into desired dish(es). Roll out pie crust to generously cover the dish. Cover dish with pie crust, cutting a few slits for ventilation, and trimming the edges if you want a clean finish**. In a small bowl, beat egg with a little bit of water. With a pastry brush, spread egg wash onto crust (or milk wash). Sprinkle with coarse salt and pepper. Place prepared pie(s) on a cookie sheet and bake for 1 hour** or until bubbly and golden. I suggest checking after 45 minutes of baking. Let stand for 10-15 minutes before serving.

*if doubling, it may take longer for the vegetables to soften.

**this makes for a great freezer meal. Prepare pies in a freezer safe dish, stopping before the egg/milk wash. Cover with plastic wrap and tin foil and store in the freezer. When ready to bake, preheat oven as instructed above. Remove foil and plastic wrap and apply egg or milk wash, sprinkle on some salt and pepper and bake for 75-90 minutes.