An easy, but slightly time consuming pie, this one does have the advantage that you can prepare the filling one day, and dump everything in the crust and have it ready to eat in under an hour the second day, if you like. It’s rich and quite tasty!

Ingredients:

• 1 pound skinless boneless chicken breast, cubed
• 1 cup sliced carrots (about 2 carrots)
• 1/2 cup sliced celery (about 1 stalk)
• 1/3 cup unsalted butter
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 and 3/4 cups chicken broth
• 2/3 cup half-and-half
• 2 pie crusts, prepared or  your favorite recipe
• 1 cup frozen peas
• 1 large egg, beaten

Combine the chicken, carrots, and celery in a pot. Add enough water to cover them all, bring to a boil, and boil 12 minutes.

Drain the water and set aside.

Meanwhile, in a large pan, melt the butter over medium heat. Cook the onion and garlic until the onions are soft and translucent.

Whisk in the flour, salt, pepper, thyme, broth, and half-and-half until no lumps remain.

Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 10 minutes. Remove from the heat.

At this point you can put the gravy and the chicken mixture in dishes in the fridge and wait until tomorrow, or continue on.

Preheat your oven to 425 degrees. Line a 9″ pie dish with one of the crusts, then fill with the chicken mixture. Cover the chicken with the peas.

Top the filling with the gravy. It will be a bit more solid, if it’s been refrigerated, but will get into all the nooks and crannies as it bakes.

Place the second pie crust on top, sealing the edges, the cut several slits in the top to allow steam to escape. Brush the beaten egg over the top of the crust.

Not the most smoothly handled crust…

Bake 32-38 minutes, until the center of the crust is golden brown. If the edges start to get too browned, cover them with foil or a pie crust shield to prevent them from burning before the center has cooked.

Let rest for 10 minutes before serving. Leftovers can be kept up to 5 days, and are still very good!

Chicken Pot Pie

From Sally’s Baking Addiction.

• 1 pound skinless boneless chicken breast, cubed
• 1 cup sliced carrots (about 2 carrots)
• 1/2 cup sliced celery (about 1 stalk)
• 1/3 cup unsalted butter
• 1/3 cup chopped onion
• 1 teaspoon minced garlic
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 and 3/4 cups chicken broth
• 2/3 cup half-and-half
• 2 pie crusts, prepared or  your favorite recipe
• 1 cup frozen peas
• 1 large egg, beaten

Combine the chicken, carrots, and celery in a pot. Add enough water to cover them all, bring to a boil, and boil 12 minutes. Drain the water and set aside.

Meanwhile, in a large pan, melt the butter over medium heat. Cook the onion and garlic until the onions are soft and translucent. Whisk in the flour, salt, pepper, thyme, broth, and half-and-half until no lumps remain. Reduce the heat to medium-low and cook, stirring occasionally, until thick, about 10 minutes. Remove from the heat. At this point you can put the gravy and the chicken mixture in dishes in the fridge and wait until tomorrow, or continue on.

Preheat your oven to 425 degrees. Line a 9″ pie dish with one of the crusts, then fill with the chicken mixture. Cover the chicken with the peas, then top with the gravy. Place the second pie crust on top, sealing the edges, the cut several slits in the top to allow steam to escape. Brush the beaten egg over the top of the crust.

Bake 32-38 minutes, until the center of the crust is golden brown. If the edges start to get too browned, cover them with foil or a pie crust shield to prevent them from burning before the center has cooked. Let rest for 10 minutes before serving. Leftovers can be kept up to 5 days.