Chicken Pot Pie

I have made a few pot pie's throughout the course of this blog. Look here, here and here. And I can't say that this one was definitely better than the others, because I remember really liking them. But I can say that this one has instructions for freezing it for up to 3 months. Also, it had the perfect amount of flavor to it!

Chicken Pot Pie

I made this as a homey dinner for Scott and his mom a few weeks ago. Just as delicous as ever!

October 18, 2014

Chicken Pot Pie-adapted from Taste of Home

Total Time 1 hour

Serves 6

• 2 medium carrort, cut into 1-inch pieces
• 1/2 onion, chopped
• 1 celery rib, diced
• 1 teaspoon minced garlic
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups chicken brother
• 2 cups cooked chicken, diced
• 1/4 cup plus 1/2 tablespoon heavy whipping cream, divided
• 1/2 tablespoon minced parsley
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/2 package refrigerated pie crust, thawed according to package directions
• 1 egg

If cooking right away, preheat oven to 375 degrees. In a large stock pot, saute the carrots, onion, celery and garlic in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, 1/4 cup cream, parsley, garlic salt and pepper.

Spoon into ungreased 9-inch pie plates. Roll out pastry to fit top of each plate; place over filling. Trim seal and flute edges. Cut slits in pastry. In a small bowl, whisk egg and remining cream, brush over pastry.

Place on baking sheet, and cook in over for 45 minutes or until golden brown. Let stand 10 minutes before serving.

To freeze, cover in tin foil and seal in large ziploc bag for up to 3 months. To use, remove from freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce the heat to 350 degrees; remove foil. Bake 55-60 minutes longer or until golden brown.