I don’t consider myself very southern, but I do LOVE chicken pot pie. After trying several frozen pot pies over the years (yuck) I decided to try one out on my own. This recipe has been specifically created to fit enough for 2 people with enough left over for several meals. It doesn’t have a ton of seasonings other than salt + pepper, which is exactly how Joel and I like it. Be sure to cover the edges of your crust if you feel they are getting to brown or worse, black.
1 lb of boneless skinless chicken breast, diced into small cubes
1 small can of sweet corn, drained
1 small can of small carrots, drained
1 small can of green beans, drained
1 pack of Pillsbury refrigerated crust (or make your own)
1 egg, beaten
2/3 cup of heavy cream
1/2 teaspoon of salt + pepper
1 3/4 cup of chicken broth
1 whole garlic cloves + 1 minced
1/2 of one small onion, chopped
1/3 cup of butter
1/3 cup of all-purposed flour, leveled
Preheat oven to 425.
Prepare a pie dish with one of the pie shells.
In a large sauce pan, bring 1/2 a pot of water to a boil. Once boiling add the chicken, whole garlic clove, and vegetables.
Simmer for 12 minutes then drain and set aside.
In a large skillet, cook onion and butter until browning.
Whisk in flour, salt + pepper, broth, and heavy cream.
Cook until there are no more lumps and simmer until thick about 10 minutes.
Shred the chicken using 2 forks then layer chicken + vegetables into the prepared pie shell.
Layer with gravy followed by the second pie shell.
Brush the top of the shell with the beaten egg + cut 4 tiny slits in the middle of the pie shell.
Bake 30-40 minutes or until crust is golden brown – [If edges are getting to brown, cover with foil] Carefully remove from oven and let cool for about 15 minutes then serve. You want to let it settle before serving.