This is my neighbor's recipe and it is by far the best chicken pot pie I've ever had in my life. It was so delicious! My entire family loves and we all like it even better than our favorite Fall meal - crock pot chicken and dumplings - and that's saying A LOT! This meal is definitely a must try!
1-2 pounds boneless skinless chicken thighs
1/2 cup of each chopped carrots, celery, onion and peas
2 potatoes, chopped
2 bouillon cubes or packets
1 teaspoon of each celery salt, garlic salt, onion powder, ground thyme and pepper
1 stick butter
1/2 cup flour
1 cup heavy cream (can substitute milk)
1 prepackaged pie crust dough
Preheat oven to 450*
Lay thighs in stock pot and cover with water. Add bouillon and listed seasonings to water (you may add or subtract any seasonings for your broth). Boil thighs for about 20 minutes until done, then coarsely chop. Reserve broth for later.
In a skillet over medium high heat melt stick of butter. Cook carrots, onion, celery and potatoes in butter until tender. Add about 1/2 cup flour to mixture to soak up all of butter then add about 2-3 cups of reserved broth to make a roux, consistency should be like a thick gravy - picture below.
Add chopped chicken to roux, 1 cup heavy cream. Add salt and pepper to taste (I heavily season here). Pour mixture into 9x13 casserole dish and sprinkle with peas (sprinkle with frozen pea and carrot mix if you went that route instead of raw carrots).
Roll out 1 pie crust to fit over 8x11 dish. Cut several small vent holes in crust. Brush the tops of pie crust with melted butter if desired.
Bake for 20 minutes or until crust is browned.
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| Consistency of roux |
I like to add lots of extra water and seasoning when making the broth so I have enough leftover to can. I freeze these and save them for future recipes that call for chicken stock!
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