March is a very special month in our house because we get to celebrate our wedding anniversary, and this year it is our fifth. Holy cow does it go fast. As I was brainstorming ideas for this month I landed on one of our staples over these past five years, chicken pot pie. I’ve adapted it many ways and truthfully you can add pretty much anything into a creamy sauce and encase it in flaky crust and I would eat it. Feel free to add any combination of your favorite veggies and meat, to make it your own. Leftovers will last 1-2 days covered in the fridge.
Ingredients
4 stalks of celery, minced
3-4 carrots, peeled, minced
1 large yellow onion, minced
1/3c. butter
2 ¼ c. shredded chicken
1/3 c. all purpose flour
2 ½ c. chicken stock
¼ c. white wine, optional
½ c. heavy cream
3-4 cloves of garlic, minced
2-3 tbsp. fresh thyme, chopped or 1tsp. dried thyme
1-2 tbsp. fresh rosemary, chopped or ¾ tsp. dried rosemary
1-2 tsp. salt, or more to taste
1tsp. black pepper, or more to taste
Your favorite pie crust, or store bought
egg wash- 1 egg with 1tbsp. of water whisked together
Directions:
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Make sure to mince all your vegetables. I use a food processor for this part.
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In a large sauce pan, melt butter over medium heat and sauté all of your vegetables for 3-5 minutes until they begin to soften.
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Add the flour to the vegetable mixture. Cook for 3-4 more minutes.
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Add the chicken stock and wine. Once thickened, add chicken, cream, garlic and seasonings. Check the filling. It should resemble a thick cream soup.
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Once the filling is cooked, place crust into your cooking dish. I used ceramic ramekins. Feel free to use a muffin tin or just one large pie tin.
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If using homemade crust, make sure to roll thin. If it is too thick the crust will puff up too much and overflow. Using a fork, poke holes into the crust.
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Place into baking dish and leave a small rim. Add filling. And cut out a circle and place over the top. Seal the edges.
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Cut slits into the top. Brush with egg wash. This step is important!
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Bake at 375 degrees for 25-35 minutes.