Chicken Pot Pie

Chicken Pot Pie
Created by Stephanie

This recipe fills three deep dish pies (or four regular)...I usually make one for me and than freeze the filling in two separate tubs or I make this when I know I'm making a meal for someone and than just freeze the third portion for a later time and a very
easy to assemble meal b/c you simply would take the filling out the night before to thaw and than dump in the
pie shell at dinner time and bake. :)

Crust:

For the bottom:

I buy the deep dish frozen pie crusts (usually comes in a two pack)

For the top:

I buy the Trader Joe's Crusts (also comes in a set of two).

Filling:

1 Large onion minced (I do it in my food processor)
3-4 cloves of garlic minced
1 stick of butter
6-7 large carrots, peeled and diced
1/2 of a bag of frozen peas
2-3 medium russet potatoes, peeled and diced
1 can of Mushroom pieces and stems
1-2 cups of Heavy Cream
1/2 to 1 cup of milk
1 carton of chicken broth (about 4 cups)
about 1/4 cup of flour
Salt, Pepper and onion powder
1 Rotisserie Chicken completely shredded

Directions for filling:

1. Saute onions and garlic in the butter for about 5 minutes (In a big sauce pan, preferably that has a lid).
2. Add carrots, potatoes, and chicken broth and cover. Leave on Medium heat for about 30-40 minutes (until
carrots and potatoes are fork tender....make sure they don't get too soft or they will break apart in pie later).
3. While veggies are cooking, whisk together flour and milk until thick...think milk shake.
4. When veggies are ready, add milk and flour mixture, along with 1 cup of heavy cream.
5. Stir until well blended and combined.
6. Add in Chicken, mushrooms and peas
7. Add Salt and Pepper to taste...I also usually add about 1 TBSP of onion powder, but it's all to taste.
8. Cook for another 5-10 minutes...if it's too thick, add a little more milk...if too thin add a little more cream
9. This can sit on low for as long as you need it to if you're not ready to use it or you can add it immediately to your shells.


Assembling Pies:

1. I usually ladle the filling into the pies just below the top of the crust (it tends to bubble over in the oven if you fill them too
full.
2. Then, unroll one of the Pillsbury Pie Crusts and lay it over the top of the pie. I use a sharp knife and go around the crust
to trip to fit pie.
3. Then, I use a fork to press the top crust to the bottom crust (all the way around)
4. Finally, I put three slits on the top of the crust and brush an egg wash over the top

I bake the pies at 375 for 30-45 minutes (or until golden brown)