I’m excited to share with you one of the newest dinners to make the rotation at the cottage. This Chicken pot pie was the perfect dinner to create inside my winters kitchen or any season really! While I used mostly items I had frozen during the harvest this can be made while the ingredients are plentiful.

Our Chicken pot pie is a variation of a typical pot pie recipe. There is only one top crust and absolutely no peas 🙂 that’s about the only food I won’t eat! The beauty about recipes is you can make them your own so I invite you to use what you have on hand and be creative to your own taste!

Pie Crust

Ingredients:

1 1/4 flour

1/4tsp salt

1/2 tsp sugar

1/4 cup ice water

1/2 cup cold butter

Directions:

Shred butter

Combine flour, salt, sugar, and butter.

Add 1 Tbs of cold water at a time and mix with your hand until you can shape it into a ball.

Refrigerate 4 hours before use.

Pie Filling

Ingredients:

2 cups cooked chicken shredded ( I season my chicken with rotisserie season and its the best)
1/2 stick of butter
1 medium yellow onion
2 medium carrots chopped
A handful of your favorite mushrooms
3 garlic cloves minced
1/3 cup all-purpose flour
2 cups chicken stock ( I use homemade stock but fee free to use what you have access to)
1/2 cup heavy cream
1 tablespoon rosemary garlic blend seasoning ( I use a blend I purchase locally but you could make your own blend)
Salt and pepper and fresh parsley to taste
1 egg, beaten for egg wash

Directions:

In a cast iron skillet, melt diced onions and carrots and saute until soft. Add sliced mushrooms and minced garlic and saute until mushrooms are soft.

Add flour and stir till thickened. Add stock, Heavy cream and bring to a simmer until the mixture is a thick gravy consistency. Add chicken and seasoning.

Roll out one chilled pie crust large enough to fit just on top of your skillet. Brush with beaten egg.

Bake at 375˚F for 30-35 minutes or until top crust is golden brown.

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