Chicken Pot Pie | Pie Eyed Love

Ingredients

• 1 recipe double pie crust Use your favorite or from the crust section on this site
• 1.5 pounds chicken breast, cubed Approx. 4 generous cups
• 6 Tablespoons unsalted butter
• 3 medium carrots, chopped
• 3 stalks celery, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 1/2 cup heavy cream or half and half
• 2 teaspoons salt
• 1/2 teaspoon celery salt Or more to taste
• 1/2 teaspoon black petter
• 1 cup frozen peas
• 1 egg For use as an egg wash on the crust
• Prepare pie crust according to directions and refrigerate for at least 30 minutes (or do in advance). If the crust recipe you are using has sugar, omit.
• Cook the chicken via your desired technique (boil, bake, pan fry, air fry) and cube. You can also use rotisserie chicken as a time-saver.
• Preheat oven to 425.
• Chop the carrots, celery and onions.
• When the vegetables are just about done, add 3 teaspoons of garlic and saute for a couple of minutes until vegetables are ready.
• Add 1/3 cup flour and cook for about a minute, stirring constantly.
• Add 2c chicken stock, 1/2c cream and simmer until it begins to thicken. Add the salt, celery salt and pepper and continue stirring. Adjust seasoning according to your preferences.
• After the mixture has thickened to a gravy consistency and is seasoned, add the cubed chicken and frozen peas. Remove from heat and let the mixture rest while you roll and plate your pie crust.
• Fill pie shells with chicken/vegetable mixture and top with crust. Using a knife, make small slits in the top crust to vent the steam and brush with egg wash.
• Bake pie(s) on a pizza stone or baking sheet for 35-40 minutes until golden brown and filling is bubbling. Smaller ones will take less time, so watch for these signs.
• IMPORTANT: Plan dinner so that the baked pies have time to cool a bit. 20 minutes would be ideal. They are HOT and difficult to eat right away.
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