Chicken Pot Pie

Chicken pot pie is a favorite comfort food, and a great way to stretch a little leftover chicken.  of course you can always substitute turkey too. 

I used fresh chopped onions, carrots and celery because that is what I like. But you can certainly use some left over veggies also. If you have a bit of leftover corn, peas or green beans, they would only make this even more comforting.  Use what you have and it will not disappoint you.  

 4 stalks of celery

4 carrots

1 large onion

4 TBSP butter

2 cups cooked chicken, cut into 1 inch pieces

1 cup flour

2 cups chicken stock

1 tsp chicken bouillon base

1/4 cup white wine

1 cup heavy cream

1 tsp poultry seasoning

1 tsp kosher salt 

Black pepper to taste

Freshly chopped thyme, rosemary and sage

( a few sprigs of each) optional

1pre made pie crust

Preheat oven to 400. 

Finely dice the celery, carrots, and onion. Melt the butter in a large pan, add the veggies and sauté until they turn translucent. ( if using leftover veggies, add them now)Add the chicken and stir to combine.  Sprinkle the flour over the veggie, chicken mixture stirring until combined. 

Pour the chicken broth in and stir to incorporate.  Add the bouillon base and the wine.  Continue stirring as you pour in the cream.  Let the mixture cook over low heat for about 5 minutes.  Add the seasoning, salt, pepper and fresh herbs.  Remove from the heat.  

Pour the mixture into a deep dish pie pan or a small round casserole.  

Unroll the prepared pie crust on the top of the veggie chicken mixture. Press the edges to the side of the dish to seal. Cut a few steam slices on the top of the crust.

Bake for 30 minutes until nicely golden brown. Allow to rest for 10 minutes, cut and serve.