Pass the Pot Pie Please!

Alright Folks, 

today's holiday 

rocked hard. 

National Great American Pot Pie Day

was thoroughly celebrated 

and we are all better off for it...

(my waistline notsomuch)

but good grief am I stuffed.

(Visiting with Shawn T after this post)

Okay, so let me tell you

I love me some pot pie.

When I was little it 

was almost all I would eat, 

no, I take that back, 

it was all I would eat. 

My grandma's made it so darn good

and so did my aunts, and my mom. 

Creamy, warm, filling chickeny

 (yes I know that's not a word, but that's alright) 

goodness. 

So just imagine how thrilled I was to be sharing 

one of my favorites with my family! 

Now to share it with you! 

 Pictures!!!

So, I won't win any awards for crimping dough. LOL

Or adding slits... I don't think I did too terrible on the slits.

Finished product, isn't it purdy?

Oooey gooey goodness! The dough cooked perfectly and it had that nice crackle sound when you cut into it. Perfection came out of my oven tonight. Perfection y'all.

Easy Chicken Pot Pie

Ingredients

1 cup peeled and diced potato
¾ cup sliced carrot
1 cup peas
⅔ cup diced onion
½ cup butter
1¼ teaspoon salt
½ teaspoon ground pepper
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
½ cup all-purpose flour
1½ cups chicken broth
1 cup milk
3 - 4 cups shredded chicken from an oven roasted or ( quick-meal option rotisserie chicken)
1 package Pillsbury refrigerated pie crusts
1 egg white together with 1 tablespoon water to make an egg wash

Instructions

Preheat oven to 425 degrees.

Fit 1 pie crust into the bottom of a deep dish pie plate
Place potatoes and carrots in a small saucepan, cover with water, and

 bring to a boil for 5-8 minutes to soften. Drain carrots and potatoes, set aside. 

Melt ½ cup butter in a large sauté pan. Add onions and sauté until fragrant about 1 1/2 minutes.
Add in salt and pepper (to taste), then add thyme, and poultry seasoning and stir together. 

Add flour and whisk, cook for 1 minute, stirring continuously.

Whisk in chicken broth stir for about 30 seconds, then slowly add the milk while stirring.

Grab those potatoes and carrots that you set aside and add them. Let the filling simmer for a minute or two to thicken.
Stir in the chicken and peas, 

then turn the burner off.
 Pour the pot pie filling into pie shell.
Place second pie crust on top and trim excess. 

Press the two pie crusts together to seal and crimp edge
Brush egg white on top of the pot pie and use a knife to cut 4 slits to let steam escape.
Place on a baking sheet (optional, I did not) and bake for 30 minutes.

 

Dinner Done!

 (adapted from here)

Alright folks,

Tomorrow is 

National Cherries Jubilee Day

National Women's Health and Fitness Day

Looking forward to celebrating them both! 

xoxoxoxo