Chicken Pot Pie

Dice up an onion, along with some carrots and celery, then throw them into a pot with a little butter over medium heat.

Stir the veggies around and cook them for 3 to 4 minutes, until they just start to soften.

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Then throw in the cooked poultry, whether it’s chicken or turkey! I like to have a mix of white and dark meat shredded into big chunks.

You can get the meat by using any of the following methods:

* Boil a whole cut-up fryer for 25-30 minutes. Remove the meat pieces and let them cool until you can handle them, then remove all the meat from the bones with two forks.

* Have a huge Thanksgiving dinner and wrap up the turkey leftovers.

* Roast a chicken in the oven and shred the meat.

* Buy a dang rotisserie chicken at the dang supermarket and call it a day.

Stir the chicken into the veggies and let it warm up…

Then sprinkle a little flour all over the top. Stir in the flour and let it soak into the veggie/meat mixture and cook for another minute or so…

Then pour in some chicken broth! (You can also splash in a little wine at this stage, which I absolutely love, but which I usually don’t do because the five people I live with don’t like the flavor of wine. Please feel sorry for me. Thank you.)

Stir in the broth and let the mixture cook and thicken up for a few minutes.

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Add a little salt and pepper…

A teeny bit of turmeric…

A little minced fresh thyme (or parsley…or anything you want!)

Then stir it all around. Give it a taste and add more of whatever seasonings you like.

I like to add a splash of half-and-half or cream for a little creamy richness. But you don’t have to if you don’t want to.

Finally, just let the mixture bubble up until it’s nice and thick, then set it aside for a sec. (If it gets too thick, just splash in a little more broth.)

Next, roll out a pie crust on a floured surface…

(Or grab a dang storebought pie crust. I’m the last person on earth that’s gonna judge you.)

Pour the pot pie mixture into a casserole dish…

And smooth out the surface.

I fold the pie crust in half to make it more mobile, then I lay it on top of the dish…

And unfold it so that it covers the whole thing.

I’m, like, all about being rustic, so I just press the edges onto the sides of the casserole dish. If it won’t stick, just use some of the egg wash I’m getting ready to show you.

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Use a knife to cut little vents all over the surface of the dough.

Next combine an egg with a little water and whisk it with a fork…

Then dip in a brush…

And brush the egg wash all over the surface.

(Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won’t soften like it is here. But I have an impatience problem.)

Then—and this is extremely important—put it in the oven, walk away, completely forget about it, and come dangerously close to burning the crust.

But only if you want to be like me.

Wow. That really was a close call, man!

But guess what?

It was absolutely delicious and delectable.

Honestly, if there’s anything better than pot pie, I haven’t yet found what it is.

A real staple for fall and winter, baby!

(Sorry I called you baby.)

Source: https://gardencourte.com
Categories: Recipe