Chicken Pot Pie

Chicken pot pie. Is there anything better? I say no. Well maybe winning the lottery or owning my very own island in the Caribbean. But among things I'm actually likely to experience in this lifetime, a homemade chicken pot pie sits pretty high on my list.

Now I've tried many different variations in the past, most containing some form of canned cream soup. This is not the type of pot pie that ranks high on my list. Sure they are pretty tasty and fairly easy but somehow they miss the mark ever so slightly or even quite significantly. 

So when a few weeks ago I came across a decadent pot pie recipe on The Pioneer Woman blog, I was compelled to try it out for myself. Before sharing the details of my adventure, I must provide a few disclaimers... I researched a few different recipes before I began and as a result used bits and pieces from two recipes: The Pioneer Woman and Taste of Home. I didn't pay too close of attention to how much of each ingredient I used, but I more or less followed the amounts on the Pioneer Woman recipe for most of the ingredients, except for the potatoes and peas, which aren't included in her recipe. 

Ready? Here we go!

I started by melting butter and sautéing diced onion, celery, and carrots. I then added some flour and created a light roux. Next I added some Prosecco, chicken broth, and milk... I probably would have used white wine but I had some leftover Prosecco in the fridge and rather than open a whole bottle... I let all of that simmer together and thicken. Then I added some leftover chopped rotisserie chicken and a cup of frozen peas.

Meanwhile I peeled and cubed a russet potato and then boiled them until almost tender. I didn't take a picture of this and even if I did, it wouldn't have added much to the story. 

Next I added salt, pepper, dried thyme and the boiled potatoes,. After mixing every thing together, I realized I had way more filling than my pie dish could hold. So half went into a Pyrex pie dish and the other half went into a freezer dish for another time. Then I rolled out a pie crust... I must admit it was store bought... don't judge. I used a knife to add slits in the crust, brushed it with a beaten egg, and threw it all in a 375° oven for about 30-45 minutes. 

I covered the edges with some foil for the last 15 minutes or so, but I'd probably recommend doing this at the beginning. It's kind of hard to wrap foil around a scorching hot pie dish. Fortunately I avoided any burns on me and the pot pie. 

And the final product was delicious!