Originally published on July 31, 2014
I sometimes find that chicken can be a somewhat boring ingredient. I mean, it doesn’t really have a whole ton of flavour on its own and I rarely order it in restaurants, simply because I eat so much of it at home. At the same time, it can be one of the most comforting dishes on the planet if you know what to do with it. Roasted chicken is one of my very favourite meals, and in the past I’ve called it the ultimate comfort food (and I still do!) Aside from just comfort, roasted chicken is also great for leftovers. The bones can be used for chicken stock and the meat can be used for just about anything. This chicken pot pie is one of my go-tos.
Ingredients:
2 9″ flaky pie crusts
3 cups roasted chicken, cubed
1 large carrot, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, sliced
2 tablespoons butter
2 tablespoons flour
4 cups chicken stock
2 tablespoons olive oil
2 tablespoons dried oregano
2 tablespoons dried thyme
1 egg, beaten lightly with 1 tablespoon of water
Salt
Pepper
Directions:
1.) Preheat oven to 400 degrees Fahrenheit.
2.) Heat 2 tablespoons olive oil in a large skillet over medium heat. When hot add the diced carrot, celery, onion, and garlic. Stir to coat everything in oil and then saute just until vegetables begin to soften, about 5 minutes. Add the roasted chicken, the oregano, and the thyme. Stir to combine everything.
3.) Add the 2 tablespoons of butter to the skillet and allow to melt. Sprinkle the flour over top and then mix so that everything becomes lightly coated in flour. Allow to cook for 2 minutes.
4.) Slowly whisk in the chicken stock, making sure there are no lumps as you pour in the stock. Bring entire mixture up to a simmer. Taste, add salt and pepper, and taste again. Adjust seasoning if necessary and remove from heat.
5.) Roll out the pie crust so it’s about 1/4″ inch thick. Using a cookie cutter or rim of large glass, cut out circles and press them, one by one, neatly into the muffin tin. Press them to the sides a little bit as you do. Using a fork, make small holes at the bottom of each small pie crust. This will help it bake evenly and will prevent it from bubbling up in the oven. Roll out the second pie crust and again with a cookie cutter, cut out circles, hearts, stars, or any other shape that you like.
6.) Ladle the chicken pot pie mixture into the pie crust in the muffin tin, making sure you leave about 1/2″ border of crust above the pie filling. The mixture will expand slightly, and you want to make sure the mixture doesn’t overflow.
7.) Place one shape you’ve cut out with a cookie cutter onto each of the small chicken pot pies in the muffin tin. Brush the shape, as well as the edges of the pie dough, with the egg wash you’ve made.
8.) Place in the preheated oven and bake for 25 – 30 minutes, until the filling is hot and bubbling and the pie crust is golden brown.
9.) Serve and enjoy!