A steamy and stuffed chicken pot pie is just the way to warm up on a cold winter's night. Homemade pot pie may be daunting but I can let you in on a little secret - Pillsbury pie crusts are delicious. I won't tell if you won't!
Recipe yields 2 large pies
2 lbs chicken breast
1 tsp salt
1 tbsp oregano
1 tbsp olive oil
1 can sweet corn
1 can sweet peas
1 cup carrots
1/3 cup unsalted butter
1 yellow onion
1 tsp thyme
1/3 cup all-purpose flour
Salt and black pepper, to taste
1 3/4 cup chicken broth
1/2 cup milk
Pie crust: I cheated and bought Pillsbury crust but feel free to make your own!
Preheat the oven to 425 degrees. Prepare the pie crust along the bottom of your pie dish.
Season both sides of chicken breast with salt and oregano. Grease a skillet with non-stick spray and cook until browned on both sides and cooked through.
While chicken is cooking, dice the carrots and chop the onion.
In a large skillet, heat the olive oil. Add carrots and cook 5 minutes or so. Add in the corn and peas. Cook an additional 5-6 minutes or until tender.
In a saucepan, melt butter and add chopped onions. Cook until onions are translucent.
Whisk in flour, thyme, salt and pepper to create a thick paste.
Add chicken broth and milk and heat until sauce has thickened and becomes creamy.
Once chicken has cooled enough to the touch, use a fork to shred it into bite sized pieces.
Add chicken and vegetables into the saucepan with the creamy sauce. Toss to coat.
Fill your pie crust with the chicken filling.
Top with the other piece of crust, flute the edges and create slits along the top to allow steam to escape.
Place pie in the oven and bake for about 20-25 minutes. Remove pie and cover crust edges with foil. Return to the oven for an additional 15 minutes or until top is crispy and golden brown.
Remove from the oven and slice. Plate and serve. Enjoy!