I was in the mood for some comfort food and this really hit the spot. I haven't had this in quite a while since I don't consider making this dish unless the weather is a bit cooler. This is definitely a fall/winter type meal but what can one do when they are hit with a wave of cravings? Give in is what I tend to do!
Double Crust Chicken Pot Pie
For the chicken:
Remove all chicken from the rotisserie and chop into bite sized pieces.
For the Crust:
Remove crusts from the cardboard packaging and bring to room temperature. Line a 9" pie plate with one of the crusts, and when filled layer the other on top, cut excess off edges and flute. Cut a couple of slits to allow steam to escape.
For the filling:
- 1/2 cup finely chopped onion
- 1/2 cup chopped celery
- 2 garlic cloves minced
- 1 tsp. Fresh chopped thyme
- 1 Tbs. Fresh chopped italian parsley
- 1 cup diced new potato (I left the skin on)
- 3/4 cup frozen peas and carrots
- 3 Tbs. unsalted butter
- 3 Tbs. flour
- 3/4 cup 2 % milk
- 3/4 cup Heavy cream
- 1/2 tsp. fresh grated nutmeg
- 1/2 cup chicken stock
- Salt and pepper to taste
Heat oven to 375 degrees
Heat butter in a medium sized sauce pan and add onions and celery. Cook until onions are translucent and add garlic. Add herbs, salt and pepper and cook a couple of minutes longer and add flour. Whisk until smooth (about a minute) and add stock. Continue to whisk until flour and stock are well incorporated. Slowly add milk and cream whisking the entire time. Bring to a simmer and let simmer for about a minute. Add nutmeg and remove from heat.
Stir in Chicken, potatoes, peas and carrots and thoroughly combine. Fill pie plate, add second pie crust, flute edges, cut a couple of slits and brush with an egg wash. Cover loosely with foil and bake for 30 minutes and then remove foil. Bake another 20 (or until crust is golden brown) remove from oven and let set for about 5-10 minutes before serving.