Chicken Pot Pie. The name alone has the power to bring back so many memories. I remember the frozen pot pies we would eat as kids, we loved them! The flaky crust, the creamy filling, the carrots, well, they were only okay. But I loved that crust!
This comfort food was something I knew I wanted to keep in my life once we started our real food lifestyle. It couldn’t be that difficult, right? It’s just crust and creamy filling.
Chicken or Vegetable Pot Pie
Serving: 1 pie, serves 3-4
3 cups cooked chicken, shredded/cubed
Dice the following: 1/2 sweet onion, 4 large carrots, 4 celery stalks, 1 cup broccoli
1 cup frozen peas
6 ounces butter
2 cups whole (or coconut milk if DF)
1/2 recipe pie dough
Preheat oven to 375. Melt a bit of butter in skillet over medium-high heat. Add onion, carrot, celery and cook about 5 min. Season with S&P. Add broccoli and peas, cook another 5 min. Remove from heat.
In medium saucepan, melt 6 oz. butter over medium heat.Whisk in milk. Simmer 3 min, or until slightly thickened.
Roll dough out, and cover pie. Trim any excess or just double fold it (who doesn’t love some crust!), crimp edges.
Using a knife, poke several holes in top to let steam out. Bake 35-40 minutes, or until crust is golden brown. Serve it up.