Chicken Pot Pie

1 pie crust
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups of cubed chicken
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas – I used frozen mixed vegetables and omitted the carrots
Fresh thyme, chopped
salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, chicken and celery, and cook until chicken is no longer pink.

Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in chicken broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. Add mixed vegetables at this point.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.

Pour mixture into a casserole dish or deep pie pan.

Roll out crust so that it’s about 1 inch larger than the pan you’re using.

Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.
Tip: We double the recipe for our family of four. Use a use a 9x13 and two pie crusts. Also add only 2 c broth and 2 c cream. If mixture is too thick add more broth as needed.

Recipe given to be by Callie Granderson via PioneerWoman.com