Chicken Pot pie is a one of my top comfort foods. The crust obviously is my favorite part because….I am a fatass and love all the gluten and carbs. There are vegetables in this recipes, which means it healthy right?

Ingredients:

3 cups shredded chicken (you can use rotisserie, or bake three chicken breast and shred them or cut into bite sized pieces)

1 cup yellow onion (chopped)

1 cup carrots peeled and diced

1 bag of frozen peas

2 tbs vegetable oil

1/2 cup heavy cream

1 cup chicken broth

1/2 tbs flour

1 tsp garlic powder

1/2 cup celery (chopped fine)

1 stick salted butter

1 tbs fresh rosemary (chopped fine)

2 pie crusts (store bought or homemade)

salt and pepper to taste

1 egg (for egg wash)

1 tsp heavy cream

Directions:

Preheat oven to 400. Grease a deep pie dish and set aside. In a cast iron skillet heat butter and oil. Add the onion, peas, carrots and celery. Stir until softened, about 5 minutes. Sprinkle corn starch on top of vegetables and stir to combine, about 2 min. Gradually add the chicken broth and heavy cream, 1/2 cup at a time. Once all the cream and chicken broth has been poured in, add the rosemary, garlic powder, salt and pepper. Stir until combined and turn off heat.

Whether homemade or store bought, roll the two pie crust out on a floured surface. Place in a greased glass pie dish and spoon the pot pie filling into the pie crust. Place your second pie crust on tope of the pot pie and pinch the sides to seal. Cut four slits to vent. Beat 1 egg and 1 tsp of heavy cream together. Brush the egg wash mixture on top of the pie crust and bake for 30/40 min. The crust should be browned and bubbly. Let sit for 10 min and then serve!

Mini Pot Pies

If you decide to min pot pies, like the picture, do the exact same thing as the instructions above. You will just cut your pie crust to fit each ramekin. Lay the ramekin on top of the crust and cut around it about a 1/4 an inch out from the dish. You want it a little bigger than the diameter of the ramekin dish. Make a slightly smaller crust circle for the bottom of the dish, pour in the filling, cover with a slightly bigger crusts and tuck in the edges, pinch the sides and cut a couple of slits on the top of the crust. Paint each one with egg wash and bake on 400 degrees for 35 min!