Chicken Pot Pie - One dish comfort food

I love a good chicken pot pie on a cold night.  There is just something very comforting about them.  I'm sad to say I couldn't remember actually when I had last made one and with the recent cold front that hit us, I decided it was time.

This is a very forgiving meal with many options.  You can do a double crust, a top crust only.  You can use homemade pie dough or frozen, packaged.  I've had them with biscuits on top or puff pastry.  They can also be made into 6 individual small pie pans, one pie, round or square.  You decide.  This time I made one whole 9 inch round pie and it turned out amazing.

Ingredients...

1 pound cooked chicken-chopped

1 cup sliced carrots

1/2 cup sliced celery

1/3 cup unsalted butter

1/3 cup chopped onion

2-3 garlic cloves-diced

1/3 cup ap flour

34/ teaspoon salt

1/2 teaspoon fresh cracked black pepper

1 teaspoon dried thyme-or use fresh

1 3/4 cup chicken broth/stock

2/3 cup half and half (I used whole milk this time and it worked well)

1 cup frozen peas

Egg wash for top of crust

Prepare your pie dough and keep refrigerated until ready to use.

Sautee carrots and celery until fork tender.  Set aside.

Combine the butter, onions and garlic in a large skillet over medium heat.  Stir occasionally and cook until the onions are translucent, and the butter is beginning to brown.  Whisk in the flour, salt, pepper, thyme, chicken broth and half and half or milk.  Continue to whisk until no lumps remain, then simmer over medium-low heat until it thickens.  This takes about 10 minutes.  You want the gravy very thick so simmer longer if necessary.  Remove from heat and set aside.

For a 9 inch pie pan, preheat the oven to 425.

If doing a double crust, place the bottom crust in the pan now.

Spoon the chicken and vegetable mixture into the crust and scatter the frozen peas on top.  Then pour the gravy evenly over the top.

Add the top crust. Press down just a bit and then crimp and slice a few spots for the steam to release.

Bake for 30-35 minutes.  The top should be golden brown.  I haven't had any trouble with the edges getting too dark but if you notice this happening cover with pie crust shield or aluminum foil.

Remove from the oven and cool for at least 10 minutes.  

The leftovers are wonderful reheated, and this freezes very well.