Recipe: Chicken Pot Pie
November is pie month, but don't think that only means sweet. A piping hot chicken pot pie is the most perfect dinner on a blustery November evening. This recipe is super savory, packed with flavor and a flaky, buttery crust. It is comfort food at it's finest and it's easy enough to pull together on a weekday night. Chicken Pot Pie 1 prepared pie crust (store bought or homemade) 4 tablespoons olive oil 1 lb. chicken, cooked and diced (rotisserie chicken works great) 2 medium carrots, peeled and diced 2 medium parsnips, peeled and diced 1 sweet potato, peeled and diced 1 cup frozen peas 1 celery stalk, diced 1 medium onion, diced 2 cloves garlic, diced 1 handful of fresh herbs, finely minced (dill, parsley, sage, thyme, or your own favorites) 2 teaspoons paprika 2 teaspoons dry sage salt and pepper, to taste 1/2 cup flour 1 cup chicken broth 1/3 cup heavy cream 1 egg + 1 tablespoon water for egg wash Directions Preheat oven to 400 degrees. Prepare a casserole dish with non-stick spray. (Cook and dice chicken if you haven't already done so.) In a frying pan, saute all the vegtables, onion, and garlic in 2 tablespoons of olive oil over medium-high heat for several minutes, until vegetables begin to soften. Season with salt and pepper, paprika and sage, then stir. While vegetables are still cooking, sift the flour on top of vegetables and stir for another minute before adding the chicken, chicken stock and cream to the mixture. Allow to cook until sauce begins to boil and thicken. Toss in the minced herbs and stir. Add the mixture to the prepared casserole dish, then cover with the prepared pie crust, tucking in the edges. Brush a layer of egg wash over the crust and cut a series of vents in the top, then bake for 20 minutes until golden brown. Allow to sit for 10 minutes before serving.