Chicken Pot Pie

Chicken Pot Pie
  • 1 pound of cooked, boneless, skinless chicken or about 2½ cups
  • 3 medium red potatoes
  • 1 cup frozen mixed vegetables
  • 6 tbls of salted butter
  • 6 tbls of flour
  • 2 cups of chicken broth
  • 1 tsp of salt
  • 1 tsp of pepper
  • ½ tsp of dried rosemary, crushed
  • ½ tsp of dried thyme, crushed
  • 1½ cups of half and half
  • 1 box of refrigerated pie crusts, room temperature
  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes in small pieces and place into a microwavable dish, cook until they are fork tender but not falling apart, set aside.
  3. Pour the vegetables into a microwavable dish and add a small amount of water, cook for about 2 mins.
  4. In a large pot over medium heat, melt the butter, add the flour a tablespoon at a time, whisking constantly, cook and stir for about 5 mins.
  5. Slowly pour in the chicken broth (it will steam up, keep stirring careful not to get burnt), whisking vigorously until there are no lumps.
  6. Remove from heat and add salt, pepper, rosemary and thyme.
  7. Stir the half and half in and mix well.
  8. Add in the chicken, potatoes, and vegetables, taste and add salt and/or pepper to taste.
  9. Unroll one of the pie crusts into a 9-inch pie pan and gently press down into the corners.
  10. Pour the hot filling into the crust and top with the other crust, trim off the excess and crimp the crusts together at the edge with the back of a fork.
  11. Poke the top crust with a fork in a few places to release steam.
  12. Bake for 15 minutes, remove and crimp a foil strip around the crust edge to prevent burning, return to the oven for 15 to 25 minutes more minutes or until golden brown.
  13. Let cool for 5 minutes before cutting.