When I think of comfort food, I think of chicken pot pie. It’s hearty, it’s warm and it has it all in one happy little pocket of deliciousness. I also love using individual casserole dishes, they’re just too cute.
It’s slowly getting cooler here so it seemed like the right time to break out some comfort food/cooler weather recipes!
This recipe is slightly adapted from Pioneer Woman’s chicken pot pie. I added a little extra yummy to mine.
When it’s cold outside and you have a little time to make this, it’s super delicious and very satisfying.
Makes 4 servings
2 celery stalks
2 medium carrots, peeled
1/2 medium yellow onion
4 Tablespoons butter
1/2 cup frozen peas
1/2 cup mushrooms, halved or quartered
1/4 cup frozen sweet corn
1 1/2 cups cooked chicken
1/4 cup all-purpose flour
2 cups chicken broth
1 chicken bouillon cube
1 cup heavy cream
1 – 2 teaspoons fresh thyme (2 or 3 sprigs)
1 teaspoon kosher salt, or more to taste
Cracked black pepper, to taste
1, 9” pie crust (mine was not homemade, I got the prepackaged rolled kind from the store, just as good in my mind!)
Preheat your oven to 400 degrees F.
Begin by finely dicing the vegetables. Melt the butter in a large pot or Dutch oven over medium heat. Add the veggies and sauté until the vegetables start to turn translucent. About 10 minutes.
The flour will combine with the chicken to create a gravy.
Pour in the cream and gently stir.
Season with thyme, salt and pepper. Remove from the heat. Adjust seasonings as needed.
Pour the chicken mixture into a deep pie pan or small individual casserole dishes.
Roll out the crust and place it on top of the chicken mixture, making sure to cut small slits in the top to release the heat.
You may brush an egg wash over the crust for a deep golden brown if you desire.
Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.
Enjoy and happy cooking!