Sometimes you just want some delicious comfort food. For me, chicken pot pie is one of those dishes that I want to be eating when it is cold and raining (or worse) outside. My recipe doesn’t use a can of “cream of XYZ soup” – it’s all from scratch except the crust (which will be my next project).
1 red bell pepper, diced
½ cup frozen peas, defrosted
1 handful green beans, trimmed & cut into 1″ pieces
2 carrots (regular size not those baby carrots), cut into rounds
1½ cup red potatoes, diced
4 skinless, boneless chicken breasts
3 Tbsp. butter
8 oz. white mushrooms, sliced
½ small onion, diced
⅓ cup flour
Freshly ground pepper to taste
1 tsp. dried thyme
2 cups low-salt chicken broth
¾ cup whole milk
¾ cup whole milk
1 unbaked piecrust
1 egg yolk
Preheat oven to 435º. Place diced red pepper and peas in a large bowl.
Cook green beans until just barely crisp tender. Transfer to bowl with red pepper & peas. Cook carrots until just barely cooked & added to bowl with other vegetables. Cook potatoes until just barely cooked and add to vegetable bowl. (I cook all these vegetables separately in the microwave but you can also boil or steam them).
Poach chicken, cool and cut into large dice. Add chicken to vegetables.
Melt butter in a large saucepan over medium high heat. Add mushrooms and onions and cook until softened and liquid has evaporated. Add flour, pepper and thyme. Cook and stir until combined. Whisk in broth and milk. Increase heat and simmer, stirring constantly, until thickened slightly and smooth.
Add reserved vegetables and chicken to saucepan and mix to combine. Pour into a 2 qt. baking dish. Top with piecrust and crimp edges. Cut 5 slits in top of crust to vent steam. Whisk egg yolk with 1 tsp. cold water. Lightly brush egg wash on crust. Bake for 20-30 minutes until crust is lightly browned and filling is bubbling. Let sit for 5-10 minutes before serving.