Friends and Chicken Pot Pie

Good friends in town warrant a good meal to share.

Here we are, the ESD ladies in the Boston Common! Well, we're actually in the Public Garden if you want to get technical. After our quick very-mini-tour of town, we headed over to my place to enjoy a big cozy bowl of  chicken pot pie. I did a major no-no and cooked PW's pie (told you I was obsessed with her recipes) for the first time ever while these sweetly smiling girls waited patiently and we caught up on life.

Thankfully, it was good! (hopefully I'm not overestimating myself, M and V?)

I totally cheated on the crust and used a Pillsbury roll out crust - as expected, it did not disappoint. (See Hubby's mother's perfect pie crust method here)

Want to give it a try? It really is satisfying and super easy to get together! Will warm up your gang in no time on a chilly night.

Ingredients:

1 whole bone-in chicken breast (can use entire fryer if you want, but I prefer white meat)

1 bag of frozen peas

3 medium carrots, diced

1 onion, diced

3 celery stalks, diced

1 C heavy cream

1/2 stick butter

2 C chicken broth

Splash of white wine

1/4 C flour (may need to add more to reach desired thickness... I probably landed somewhere in the 3/4 C neighborhood)

2 pie crusts (top and bottom; handmade is always best, of course, but if you're in a time pinch, Pillsbury pie crust in a can works wonders)

Directions:

Preheat oven to 400

Cook chicken by placing in a large pot, covering in water and bringing to a boil (should cook in about 20 minutes)

While chicken is cooking...

Place the bottom pie crust on your dish in preparation to be filled

Saute carrots, onion, celery in butter in a dutch oven until soft and translucent

Remove chicken from water and pull off as much meat as you can with a fork

Add chicken and stir, then sprinkle flour over mixture

Add the broth, stir, add heavy cream (no need to use it all if it freaks you out)

Add plenty of salt and pepper to taste

Add flour if needed to thicken

Add mixture to your pie dish

Cover with other pie crust and cut slits on top for ventilation

Bake for 30 min until bubbly and golden

Let cool slightly, serve and enjoy!

Like I told you, this recipe is from The Pioneer Woman cooks, and you can find a similar variation here. Would be an awesome idea for getting rid of turkey and leftovers after Thanksgiving.