Broccoli & Carrots Chicken Pot Pie
Servings
6-8
Servings
6-8
Ingredients
Instructions
  1. In a large saucepan, over medium-high heat, combine chicken broth, salt and pepper, and place chicken breasts in liquid. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes, or until chicken is no longer pink in the center and juices run clear. Flip chicken periodically if juices do not cover it.
  2. Pre-heat oven to 400°F (200°C).
  3. Remove chicken and let cool. Cut into 1/2-inch pieces.
  4. Pour chicken broth mixture into a measuring cup and add about 1/2 cup heavy cream, or enough to make 2 1/2 cups of liquid.
  5. In the same pan used to cook the chicken, melt butter/margarine over medium heat. Add onion, carrots, broccoli, celery and garlic. Saute while stirring periodically, for 3 minutes, until vegetables are slightly tender. Stir in flour until well blended.
  6. Add flour and stir in until well blended. Set heat to a simmer and gradually add broth mixture, stirring constantly, until the sauce thickens and boils. Add chicken, parsley and thyme and mix well.
  7. Lightly grease a 9-inch pie pan and line with first pie crust. (Some doughs may require you to prick with a fork and bake the crust for about 10 minutes before filling so that the crust cooks properly.)
  8. Fill pie crust with pot pie filling and top with second pie crust. Roll edges and cut away excess. Flute edges by pinching, working around the crust with your index fingers side-by-side or by gently tamping with a fork. Any excess dough can be rerolled and cut into shapes, then laid on top to decorate. Cut slits in the pastry to vent.
  9. Bake in pre-heated oven 30 minutes or until the crust is golden brown and the filling is bubbling. If your crust begins to burn but the filling is not yet bubbling, tent or cover loosely with a piece of aluminum foil. Let cool for 10 minutes and serve.