That pie looks absolutely beautiful. If is tasted half as good as it looks it had to be delish.
You two keep warm. (It’s 11 *F here.) Give boomer a pet for me. Sandy
YUM!!!!! yes bet Boomer got some too. Please yes, send recipe. thanks ..in S Mn we are in teh storm path as well…cozy and warm Love inside sustains. and brings joy!!! xoxox
Okay…here you go! I recipe for pie dough…I use a gluten free recipe
1 Tbs. olive oil
½ C. freshly minced onion
1 ¼ C. thinly sliced carrots
½ C. thinly sliced celery stalks (leaves OK)
Kosher salt and black pepper (to taste—I usually use 1 tsp. salt + ½ tsp. pepper to start)
2 C. boneless, skinless chicken, cooked and shredded
4 Tbs. unsalted butter
½ C. all-purpose flour
1 ½ C. milk
2 C. chicken stock
½ tsp. dried thyme
1 C. frozen peas, thawed
Optional: make and egg wash by whipping an egg with 1 tablespoon of water.
Make dough and refrigerate until ready to use.
Preheat the oven to 400 degrees F.
In a large Dutch oven or sauce pan, heat the olive oil over medium-high heat. Sauté the onion, carrots, and celery in the pan until soft, but not brown. (About 5 minutes.) Season to taste with salt and pepper.
While the vegetables are softening, shred the cooked chicken. Leftover chicken or a store-bought rotisserie chicken is excellent in this recipe. Set the shredded chicken aside in a large bowl.
Use a slotted spoon to remove vegetables from the pan, placing them in the bowl with the shredded chicken; set aside.
Heat the butter in the now empty Dutch (still over medium-high heat.) The butter will foam as it melts. Once the foaming stops, whisk in the flour. Cook the flour/butter for one minute…whisking constantly.
Pour in the milk and chicken stock. Continue to whisk until smooth. Add the thyme.
Reduce heat to medium-low, and simmer until sauce fully thickens, stirring constantly. (About 1-2 minutes.)
Taste sauce and adjust salt & pepper, to taste.
Pour sauce over chicken and vegetables in the large bowl; stir to combine. (Can be cooled, covered, and reheated overnight. Re-warm filling before filling pie.)
Stir in the peas. Set filling aside while rolling out pie dough. (If refrigerated, allow pie to to “warm” on the counter for 10 minutes before rolling out.)
Roll half of the No Excuses Pie Dough on a lightly floured surface into a circle, 12-inches in diameter. (Or use refrigerated, rolled pie crust—you may need to roll it a bit larger.)
Gently roll the dough/pastry around the rolling pin to transfer to a 10-inch pie plate.
Check that dough is fully touching the bottom and sides of the pie plate.
Spoon the warm filling into the pastry lined pie plate.
Roll the other half of the No Excuses Pie Dough into a 12-inch circle. Roll the circle around the rolling pin, and transfer it to cover the top of the filled pie.
Trim the edges of the pastry, and then fold & crimp the edges.
Cut vent slits in the top of the pie. Brush top with egg wash, if desired.
Bake until crust is fully cooked, top and bottom, and a deep golden brown; about 35-40 minutes. (If edges become too dark, cover with aluminum foil and continue baking until pie is done.)
Let pie rest for 10 minutes before serving.
Thank you so much, Linda! Will have to make this for the family some evening. I enjoy cooking for them. But I bet there will not be any leftovers!! These young men can really eat!
What a yucky looking day. The pot pie looks scrumptious even though I don’t eat them. Company on a night like that is always a welcome sight. Hope tomorrow is better.
I love chicken pot pie!!! Could you please share your recipe?x
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Sure! I’m not the best cook as I eye-ball everything, but I will send it to you or anyone else who would like it.
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p.s. that weather does look frightful. Yikes.
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Looks awesome. Weather on the front range is the same way
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We are heading there tomorrow!
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Oh, my, I would line right up for that potpie. lol
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That pie looks absolutely beautiful. If is tasted half as good as it looks it had to be delish.
You two keep warm. (It’s 11 *F here.) Give boomer a pet for me. Sandy
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Stay warm!
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The pie looks delicious! Did you save some for me?
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Food always makes things better.
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I so agree!
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What a great looking pot pie, it warmed up your house and your tummy.
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It was perfect!
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YUM!!!!! yes bet Boomer got some too. Please yes, send recipe. thanks ..in S Mn we are in teh storm path as well…cozy and warm Love inside sustains. and brings joy!!! xoxox
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That pie looks scrumptious! I’d love the recipe, too! Hope your weather improves soon. Sunny but quite chilly here.
Blessings!
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Okay…here you go! I recipe for pie dough…I use a gluten free recipe
1 Tbs. olive oil
½ C. freshly minced onion
1 ¼ C. thinly sliced carrots
½ C. thinly sliced celery stalks (leaves OK)
Kosher salt and black pepper (to taste—I usually use 1 tsp. salt + ½ tsp. pepper to start)
2 C. boneless, skinless chicken, cooked and shredded
4 Tbs. unsalted butter
½ C. all-purpose flour
1 ½ C. milk
2 C. chicken stock
½ tsp. dried thyme
1 C. frozen peas, thawed
Optional: make and egg wash by whipping an egg with 1 tablespoon of water.
Make dough and refrigerate until ready to use.
Preheat the oven to 400 degrees F.
In a large Dutch oven or sauce pan, heat the olive oil over medium-high heat. Sauté the onion, carrots, and celery in the pan until soft, but not brown. (About 5 minutes.) Season to taste with salt and pepper.
While the vegetables are softening, shred the cooked chicken. Leftover chicken or a store-bought rotisserie chicken is excellent in this recipe. Set the shredded chicken aside in a large bowl.
Use a slotted spoon to remove vegetables from the pan, placing them in the bowl with the shredded chicken; set aside.
Heat the butter in the now empty Dutch (still over medium-high heat.) The butter will foam as it melts. Once the foaming stops, whisk in the flour. Cook the flour/butter for one minute…whisking constantly.
Pour in the milk and chicken stock. Continue to whisk until smooth. Add the thyme.
Reduce heat to medium-low, and simmer until sauce fully thickens, stirring constantly. (About 1-2 minutes.)
Taste sauce and adjust salt & pepper, to taste.
Pour sauce over chicken and vegetables in the large bowl; stir to combine. (Can be cooled, covered, and reheated overnight. Re-warm filling before filling pie.)
Stir in the peas. Set filling aside while rolling out pie dough. (If refrigerated, allow pie to to “warm” on the counter for 10 minutes before rolling out.)
Roll half of the No Excuses Pie Dough on a lightly floured surface into a circle, 12-inches in diameter. (Or use refrigerated, rolled pie crust—you may need to roll it a bit larger.)
Gently roll the dough/pastry around the rolling pin to transfer to a 10-inch pie plate.
Check that dough is fully touching the bottom and sides of the pie plate.
Spoon the warm filling into the pastry lined pie plate.
Roll the other half of the No Excuses Pie Dough into a 12-inch circle. Roll the circle around the rolling pin, and transfer it to cover the top of the filled pie.
Trim the edges of the pastry, and then fold & crimp the edges.
Cut vent slits in the top of the pie. Brush top with egg wash, if desired.
Bake until crust is fully cooked, top and bottom, and a deep golden brown; about 35-40 minutes. (If edges become too dark, cover with aluminum foil and continue baking until pie is done.)
Let pie rest for 10 minutes before serving.
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Thank you so much, Linda! Will have to make this for the family some evening. I enjoy cooking for them. But I bet there will not be any leftovers!! These young men can really eat!
Have a super day! Thanks again—and—-Blessings!
Vadarae
Sent from my iPad
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It’s a HUGE pie. But like you say the young men will devour it!
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Chicken pot pie! Yum!
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Delicious looking! And guess what?? Hubby and I had chicken pot pie tonight for dinner too! 🙂
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What a beautiful or pie! Aargh! I am jealous.
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Oh it looks yummy! I have not made a chicken pot pie in a long time, perhaps a small one would work for me! 🙂
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YuM!!!
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That dinner looks good even if the weather isn’t frightful.
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What a yucky looking day. The pot pie looks scrumptious even though I don’t eat them. Company on a night like that is always a welcome sight. Hope tomorrow is better.
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We are drying down! Which is a good thing!
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Oh that looks amazing! I’m patiently waiting for dinner now .. and this pie has made me even hungrier 😃
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And where you live, there will be luscious fruit to go with it!
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There was too 😃
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