Chicken Pot Pie
Chicken pot pie is practically crowned Comfort Food of All Comfort Foods. All your favorite veggies swimming in a creamy, herb-infused gravy (that's easily dairy free) and topped with a flaky, buttery crust. Doesn't get cozier than this.
What you'll need:
2-3 Tbl olive oil
3-4 large Yukon gold potatoes, chopped into 1/2" cubes
1 small onion, diced
4 cloves garlic, minced
4 Tbl butter
1/3 cup flour
1 tsp dried parsley
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried oregano
10 oz frozen peas and carrots
1 cup 2% milk or heavy cream (I use So Delicious Unsweetened Coconut Milk)
2 cups chicken stock
2 cups shredded or chopped chicken (rotisserie works great)
1 refrigerated pie crust or puff pastry
1 egg + 1 tsp water for egg wash
salt and pepper
How to make it:
In a braiser or large saucepan, cook the diced potatoes in oil until fork tender. Add a pinch of salt. Add in the onions, and sauté. Add garlic and sauté 30 seconds. Feel free to add a cup of diced celery and/or corn as well if you like.
Make roux. Sprinkle the flour over the vegetables and cook while stirring for 2 minutes. Reduce heat to low and stir in the frozen peas and carrots. Cook for 2 minutes. Add the chicken broth, followed by the milk, then all the seasonings.
Preheat oven to 425° F.
Thicken sauce. Bring to a simmer, stirring constantly, until thickened to desired consistency. Should take about 5-7 minutes to thicken nicely.
Add chicken and heat through for about 1 minute over medium heat. Season to taste with salt and pepper. Transfer filling to a pie pan.
Remove the chilled pie dough from the refrigerator and roll into a large circle. Lay the dough over the filling. Fold the overhanging dough back up over itself on the top to form a thick edge crust. Cut slits in the top to allow steam to escape. Lightly brush egg wash all over the crust.
Bake for 25 minutes or until the top of the crust is golden brown.