Chicken Pot Pie

Ingredients:
1 1/2 lb chicken thighs, cubed
2 1/2 tsp sale
1 large yellow onion, chopped
2 shallots, chopped
4 oz baby bella mushrooms, chopped
4 oz white button mushrooms, chopped
2 medium carrots, sliced
2 celery stalks, sliced
2 cloves garlic, chopped
1/2 tsp ground pepper
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 Tbsp butter
3 oz all purpose flour
2 c chicken broth (one box o stock)
1 1/2 c milk, room temperature
1/2 bag frozen peas
1/2 bag frozen edemame
Olive oil

Season your chicken pieces with salt and pepper. In a large pan saute seasoned chicken in oil until browned on all sides, about 4-6 minutes. Remove chicken and set aside.
On medium head in the same pan add a bit more olive oil (OR cook up some bacon) add in the onion, shallots, garlic, mushrooms, carrots, celery, thyme, marjoram, salt and pepper, stir to combine.
Cook, stirring occasionally until the onions have softened, about 5 minutes. Add butter and melt. Stir in the flour and cook 1 to 2 minutes, you want to do this to remove the floury taste. Gradually stir in the chicken broth and milk. Bring to simmer, stirring occasionally. Continue stirring until sauce thickens, about three minutes. Remove from heat and stir in peas, edemame, and chicken. Stir. Cover and set aside.

Prep your vessel. You can do this family style with one large pie, or in individual ramekins. I prefer this with a puff pastry crust on top, but you can use a regular pie crust. I also only like crust on top, but you can line your dishes with a crust if you prefer. I also always put the ramekins on top of a sheet pan. That way if there is any bubble over, it ends up on the pan, not in my oven.

Divide your filling between your ramekins, cover with dough. Egg wash the tops to get a nice browned crust. Bake at 425 degrees for 15 minutes, then decrease the heat to 400 and bake another 15 to 20 minutes.


Onto the pictures!


The team.

The veg all prepped.

Saute the chicken.

Then the veg.

Until the onions are nice and softened.

Add the butter.

Then the flour.

Stir, and cook for a few minutes.

Add in the milk.

Then the chicken stock.

Remove from heat and add the frozen veg.

Stir in.


My camera died here... so forgive me....

When they come out of the oven they look like this....

Well hello beautiful...

Loaded with veggie goodness.

My beautiful homemade puff pastry. Isn't it flakily gorgeous?

NOM. So good.

Do you like chicken pot pies? Have you ever made them from scratch? You should.

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