DOUBLE CRUST CHICKEN POT PIE

chicken pot pie

CHICKEN POT PIE

02 pounds chicken thighs, 1 celery stalk, 1/2 cup white onion, 1 carrot, 2 tablespoons red bell pepper, 1 stick salted butter, 3 tablespoons self-rising flour, 3 cups chicken broth, 1 cup evaporated milk, 1 cup frozen mixed vegetables, 1/4 cup frozen green peas,  1 teaspoon ground thyme, 1/2 teaspoon dried parsley, 1/2 teaspoon tarragon, 1/4 cup sliced crimini mushrooms, 2 teaspoon chicken bouillon, 1 1/4 teaspoon granulated garlic, 1 (14.1 oz.) box, 2-crust, refrigerator crust.

Get out a heavy pot, add the chicken thighs, celery, onion, carrot, and bell pepper. Bring to a boil, then reduce to a simmer and cook for approximately 35-minutes. Preheat the oven to 425 degrees. When done remove the chicken thighs from the pot.  Remove the skin, bones and dice the meat, set aside.  Drain the broth into a bowl, taste, add salt and pepper as needed.  Get out a skillet, add the butter.  When the butter melts add the flour. Stir with a whisk until smooth, do not brown.  Add the broth and milk, continue to whisk until you have a sauce the consistency of gravy. Remove from the heat, add the chicken, mushrooms, and vegetables, chicken bouillon, black pepper, and granulated garlic to taste.  Add the pie crust to the pie pan.  Spoon the chicken mixture into the crust-lined pie pan. Top the chicken mixture with the 2nd crust, seal and flute the edges.  Cut in a couple of slices on the crust.  Put the pie in the oven, bake for 35-40 minutes or until the crust is a golden brown.  Remove from the oven, set aside for 5-minutes before serving.  This dish pairs well with a simple salad and pinot noir.

 

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