Chicken Pot Pie
- 2 boneless, skinless chicken breasts, trimmed
- 1 package (15 ounces) refrigerated pie crusts
- 2 Tbl butter
- 1/2 large onion, finely chopped
- 3 Tbl flour
- 1/2 tsp dried thyme
- 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 – 1 bag (16 ounces) frozen mixed vegetables
- 1 cup(s) frozen southern hash browns
- 1 tsp salt
- 1/4 – 1/2 tsp black pepper
- 1 egg yolk
- 1 Tbl water
Preheat over to 425°. Place chicken in a large saucepan and cover with water. Bring to a boil, reduce heat and simmer until cooked through. Drain and set aside
Unroll pie crusts – place one in pie pan and roll out the other on a cutting board. Slice the unrolled crust into 12 pieces, set aside.
In large saucepan melt butter, add onion and cook until translucent, making sure not to burn the butter. Whisk in flour and thyme, stirring for 2 minutes. Add broth and heavy cream and cook on medium-low until thickened. Chop up the cooked chicken into bite-size pieces (I diced mine). Remove sauce from heat and add chopped up chicken, vegetables, and potatoes. Add salt and pepper, stirring thoroughly.
Spoon filling into pie pan. Arrange 6 of the pie crust strips (twirling as you do) on the top of the pie. Arrange the remaining 6 (twirling as you do) in the opposite direction. Pinch crust strips to pie crust in pan.
Beat the egg yolk and water and brush over the pie crust. Bake until crust is golden brown – approximately 45 – 55 minutes. Let stand 10 minutes before serving.
You can place a foil wrap around the edge of the pot pie if you want to cook it longer without burning the edges.
This recipe was adapted from a Great American Home Baking card.