Comforting Chicken Pot Pie

I just had to share this recipe with you for chicken pot pie that we love and is so wonderful to have on a cold night.

 

Chicken Pot Pie

adapted from allrecipes

• 1 pound cooked chicken, cubed (i used left over rotisserie chicken)
• 1 cup  carrots (i used frozen)
• 1 cup frozen green peas 
• 2 cups potatoes, cubed
• 1/3 cup butter
• half of a small onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, garlic powder, dried parsley
• 1 3/4 cups chicken broth
• 2/3 cup whole milk
• Pie crust (either homemade or frozen) my recipe is listed below
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup butter, chilled and diced
• 1/4 cup ice water
• Directions: mix flour and water, cut in chilled butter, add just enough ice water to bring together into a call. Form into a disk, wrap in plastic wrap and chill for a few hours.

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and potatoes. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic powder and parsley. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, mix in chicken and vegetables.
4. Place into small soup crocks or deep pie plate. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

ENJOY!