Living with two roommates in rural Tennessee, I became the default cook in our home. All three of us were big comfort food-a-holics, but we parted ways on chicken pot pie: it's not my favorite, it's THEIR favorite, and I just didn't feel like messing around with it. They wore me down, though, and this is what came of it. I use storebought pie crusts (no shame here), and I like to use small cutters to make the top crust purty. —campagnes
large skin-on, bone-in chicken breasts
onion, finely chopped
large stalk celery, finely chopped
2 1/2 cups
herbes de provence
cayenne pepper, optional
Fresh black pepper to taste
frozen pea/carrot mix
(1 egg whisked with 1 tbsp. water)
In This Recipe
Sprinkle chicken with salt and pepper. Bake at 350 degrees for about 30 minutes or until juices run clear; allow to cool, then discard skin and bones, chop meat, and set aside.
Line a large, deep casserole dish (not a pie plate) with a pie crust; set aside.
Melt the butter over medium heat. Add the onion and celery and sweat them gently for about 5 minutes. Add the flour and cook, stirring constantly, for 1-2 minutes.
Whisk in the broth all at once. Add the milk, seasonings, and bay leaf, then increase heat to medium high and bring to a boil, stirring constantly. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened. Remove from heat, and discard bay leaf.
Stir in the vegetables and chicken. Add salt and pepper to taste.
Smooth chicken mixture into pie crust; top with another crust. If using an intact top crust, cut 3-4 slits in the top. Brush with egg wash.
Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.