The base of this recipe is good enough to eat on its own as a soup. If you add a crust you have pot pie, toss in some biscuits and now you have chicken and dumplings. Don’t be afraid to simplify and use a rotisserie chicken and pre-made pie crusts from the grocery store.
- 6 tbs. unsalted butter, divided (2 tbs.,4 tbs.)
- 1 large sweet onion, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 3 garlic clove, minced
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 4 sprigs rosemary
- 4 sprigs thyme
- 1/4 cup heavy cream
- 4 cups chopped, cooked chicken (or turkey)
- 1 1/3 cups peas
- Salt and Pepper (to taste, quite a bit)
- 2 Pie Crusts, homemade or store bought
- Egg wash
- In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions, celery, and carrot and sweat until the onions are translucent, 5 to 6 minutes.
- Add the garlic and sauté until fragrant, 1 minute more.
- Remove the vegetables from the pot.
- Heat the remaining 4 tablespoons butter over medium heat. Once melted, whisk in the flour. Cook until the mixture is just starting to turn golden brown, 2 to 3 minutes.
- Gradually whisk in the chicken broth. Bring the mixture to a simmer.
- Add the vegetables back to the pot, along with the bay leaf, rosemary, and thyme. Simmer for 15 minutes.
- Stir in the cream, chicken, and peas and return to a simmer. Simmer for 4 to 5 minutes more.
- Remove the mixture from the heat. Cool completely, if possible, if not proceed below.
- Pre-heat oven to 425 degrees
- Roll out pie dough and place on the bottom of the pan or oven safe dish.
- Place filling on top of crust.
- Place second dough on top of filled pan, press & seal edges and trim away the extra crust.
- Egg-wash the top crust and cut a few vents in the crust.
- Place pan on a baking sheet and transfer to oven.
- Bake for 45-50 minutes or until golden brown.
- Let cool for 30-45 minutes and serve.
Source: Food 52