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Chicken Pot Pie

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

Instructions

1. 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.
2. 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.
3. Preheat oven to 425.
4. Chop the carrots, celery and onions.
5. Using a large dutch oven or pot, melt the 6 tablespoons of butter and add the chopped vegetables. Saute for about 8-10 minutes until soft, stirring often. Keep the heat at about medium or medium-low so the butter doesn't burn.
6. When the vegetables are just about done, add 3 teaspoons of garlic and saute for a couple of minutes until vegetables are ready.
7. Add 1/3 cup flour and cook for about a minute, stirring constantly.
8. 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.
9. 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.
10. Traditional whole pie: Use a 9 inch pie plate or deep dish pie plate. Roll your crust as you would for a pie, plate one and reserve the other for the top crust. Variation: Use individual size pie plates or line muffin tins with pie dough. I used 5, 5-inch pie plates. I divided the dough into 10 small balls (75g each), rolled each one into a disc and it worked out great.
11. 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.
12. 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.
13. 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.