Chicken Pot Pie

Ok here's a little deviation from my usual recipes...One of my family's favorite non Italian meals! I guess this is a semi homemade meal. I use pre made crusts but you can make your own!!

1-2 to 3 lb whole chicken, cooked and removed from bones/skin chopped up

1-16 oz bag frozen organic mix vegetables (peas, carrots, corn, green beans) defrosted

1 large baking potato peeled and diced small

1/4 cup flour

1/2 stick of butter

3 cups of homemade chicken stock/or boxed broth

1/2 tsp Thyme

1 tsp kosher or sea Salt

Black pepper

1 cup of heavy cream or half n half

 

Crust:

4 rolled Refrigerated Pie Crust or homemade pie crust

Pre heat oven to 375'. Melt butter in the bottom of a heavy bottomed pot or Dutch oven, add potatoes, vegetables and chicken. Sprinkle flour over and mix together. Cook for a little bit. Now add broth, thyme, salt, pepper and cream. Cook for about 5 min on low the mixture will slightly get thick. Remove from heat, taste for seasoning add more salt now if it needs salt.

At this point you can pour into a casserole dish, and cover with pastry. My family likes crust on the bottom and top, so I need four pie crusts (if you are purchasing crust). I lay crust on the bottom and sides. Then fill with chicken veggie mixture and top with remaining  pie crust. My pot pie is very rustic looking.

Bake for about 40 minutes uncovered, remove and let cool 10-15 min before cutting.