Chicken Pot Pie

Serves 4-6
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Ingredients

  • Extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 cup sliced celery
  • 1 cup sliced carrot, 1/4-inch pieces
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken stock, plus additional, as desired
  • 3 cups poached or leftover chicken (may substitute turkey)
  • 1 cup frozen baby peas
  • 2 tablespoons chopped Italian parsley
  • Fine sea salt, to taste
  • Freshly ground pepper, to taste
  • 1 (9-inch) ready-made pie crust or homemade pie crust (enough to cover top of pie)

Directions

  1. Preheat oven to 375 F.
  2. Thinly coat a saucepan with olive oil and heat over medium heat. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add celery and carrot and cook 5 minutes to soften. Set aside.
  3. Melt butter in the saucepan. Whisk in flour and mix well. Mixture will be dry. Gradually add 1 cup stock to saucepan. Cook 2-3 minutes until mixture begins to thicken and takes on a golden color. Add chicken, peas, parsley and additional stock to achieve desired consistency (some like it soupy, some like it thicker). Add the onion, garlic, celery and carrot mixture. Add salt and pepper to taste.  
  4. Place mixture in baking dish and top with piecrust. Bake at 375 F for approximately 25 minutes or until crust is golden and pie is bubbly.

https://www.cutco.com/learn/chicken-pot-pie