Chicken Pot Pie Worth Coming Home For. Classic comfort.

I have to admit. My mom never made chicken pot pies from scratch. She used to buy the frozen mini pies. They seemed high in salt and even as a kid I would rather eat a peanut butter and jelly sandwich than have one of those little tough crusted gooey pies. But this recipe totally changed my mind about Chicken Pot Pie and now, I can’t wait to make this for my mom the next time she visits!

Southern Style Chicken Pot Pie

Ingredients:

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 1 sweet yellow onion, peeled and minced
• 2 cloves pressed, or minced garlic
• 3 cups rotisserie chicken meat, cubed
• 4 ounces button mushrooms, cleaned & diced
• 1 cup frozen peas, thawed
• ¼ cup all-purpose flour
• 2 cups chicken stock or broth, low sodium or unsalted
• ¼ cup white wine, semi-dry or Chardonnay
• 1 cup heavy cream or half ‘n half
• ½ teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon ground sweet basil
• Double pie crust
• 1 egg, beaten slightly with 1 teaspoon water

Directions:

1. Preheat oven to 375 degrees F.
   If using a store bought crust, allow piecrust to warm at room temperature,15-20 minutes, before rolling out.
2. Spray a 2-quart casserole dish with non-stick cooking spray.
3. Heat butter and oil over medium-high heat until it shimmers.
4. Add diced carrots and celery and cook for 3 minutes.
5. Add minced onions and cook until onion is translucent.
6. Add minced garlic and cook 30 seconds.
7. Add cubed, cooked chicken and diced mushrooms and cook 1 minute.
8. Sprinkle vegetables and chicken with the flour and cook 3 minutes, stirring continuously.
9. Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
10. Pour in the white wine and cream. Stir well.
11. Season-to-taste with salt and add the pepper, thyme and basil. Stir well and continue to cook until thickened to a thick-stew consistency.
12. Pour chicken stew mixture into the prepared casserole dish.
13. Roll the piecrust to ¼ inch thickness and into 1-inch strips to create a lattice top. Or, drape it over the chicken stew mixture, and trim or crimp in the sides.
14. Combine egg and water and brush the pastry with the egg mixture.
15. Bake, at 375 degrees F, on the center rack of the oven, 35-45 minutes, or until top is golden.

Quick tip: If you don’t have white wine for cooking you can always use extra chicken broth. I use wine a lot and the alcohol cooks off, but I know that not everyone does so I don’t want you to think the wine is a deal breaker!

Recipe and photo courtesy of Becky at The Cookie Rookie.