Ryan’s Favorite Meal
I wish I was about to show you a fancy 3 course meal with a secret family recipe, but what can I say, I have a simple husband. His favorite meal is a classic all American chicken pot pie. Thankfully, it’s a quick and simple dish, so if I’m not in the mood to cook all night then I can still make something that he’s more than excited to eat. So consider this your saving grace when it comes to needing a quick meal that still pleases the masses (or just the one).
Ingredients:
Pie Crust – You’ll need two pie disks for the top and bottom. The best homemade crust award goes to my Momma, so I prefer to use that, but store-bought pie crust works perfectly and saves time.
Chicken – Use shredded, cooked chicken from a rotisserie or cook your own boneless chicken breasts or thighs.
Butter & Flour – These make the roux, forming the base for the gravy sauce.
Chicken Stock & Cream – Combine to create the creamy gravy sauce.
Veggies – Onion, carrots, mushrooms, and frozen peas – this dish is loaded with vegetables.
Garlic and Parsley – These aromatics, along with simple salt and pepper, perfectly balance this savory pie.
Recipe:
Sauté the Vegetables – In a pot over medium heat, melt the butter. Add diced onions and carrots and sauté for 8 minutes until soft. Add mushrooms and garlic, and sauté another 5 minutes until softened.
Prepare Gravy – Add the flour and stir constantly for 2 minutes. Add chicken stock, heavy cream, and bring to a simmer. Cook for 1 minute or until it thickens into a thick gravy consistency. Season with salt and pepper to taste.
Assemble the Pot Pie – Add the chicken, frozen peas, and parsley. Stir to combine, then remove from heat and set aside while you prepare the crusts. Roll one pie crust and transfer it into your pie dish.
Cover and Seal – Roll the second pie disk and place it over the pie filling. Fold any excess dough under the bottom crust and crimp the edges together. Use a sharp paring knife to cut five small slits in the top crust to allow steam to escape. Brush the top with a beaten egg and lightly sprinkle with coarse salt and pepper.
Bake at 425°F for 30-35 minutes, or until the top crust is golden brown.