Chicken Pot Pie

Chicken Pot Pie

This recipe makes a deep dish pot pie.

 3 cups chicken broth
3 chicken breasts, shredded
1-1/2 cups cooked vegetables (celery, onion, carrots)
using this method is best but you could use a purchased rotisserie chicken, broth, and saute your own veggies

2 to 2-1/2 Tablespoons cornstarch
1/2 cup  instant potato flakes
1 cup frozen peas
2 pie crusts
1 egg , beaten

Rinse vegetables off.  This will remove all the funny bits they get from the crockpot.

Chop into chunks.

Add chicken broth (except about 1-2 T)  and chicken to a large skillet or Dutch oven. Heat to boiling. Add veggies.

Make cornstarch slurry with cornstarch and reserved 2 T chicken broth.

While stirring add cornstarch slurry.  Continue to stir to incorporate.

Add instant potatoes and stir to mix.

Your chicken filling should be thick enough you can run your spatula across the bottom and the liquid doesn't pool back to the middle.  Add more instant potatoes if needed. Season as needed here with salt and pepper.

Add frozen peas.

Put one crust in the bottom of the pie dish.  I use the Pampered Chef stoneware deep dish pie and love it.  My crust on the bottom is brown and flakey everytime! Add filling.

Place other crust on top and crimp together with bottom crust.  Poke any design into the top you want. I did it to release steam from the filling.  Not sure if it needed it or not but sure looks nice!

Bake at 375 degrees for 35 minutes, then brush on egg wash, return to oven for another 10 minutes. 

Let set for 5-10 minutes before digging in.