On the mend Chicken Pot Pie

Our good friend Steve recently got out of the hospital after some surgery with specific instructions to simply take it easy and not overdo! You have to know Steve, to see how difficult a task this would be for him--he's just one of those people that's always on the go and very active senior. About the only time he really slows down is at mealtime. But since he got home he's been complaining about always feeling 'cold'. So I popped in on him the other day for two reasons. One to see that he was following his doctors orders {and, I promised his wife I'd harp on him of the benefits of him following those orders :) and to bring him a warm pot pie just out of the oven. What better dish will warm you from the inside out and brings a big smile to the recipients face? Chicken Pot Pie, that's what!



This is a very easy pie to make, especially for those on the run, and these days who isn't busy? We just love chicken pot pies around here, and though I typically make mine with a buttery flaky crust, this time just used puff pastry sheets. I also like my chicken pot pies loaded with vegetables. You can prepare four individual five inch pies or one large pie from this recipe. This one features chunks of chicken with big pieces of carrots, potatoes and peas jammed with a savory herb gravy.

Cricket Corner Farm Chicken Pot Pie

3 cups chicken broth (homemade or stock)
1 cup dry white wine
3 cups boneless chicken breasts cut into cubes
1 1/2 cups fresh carrots, cut into pieces
1 1/2 cups peeled potatoes, cubed
1 1/2 cups frozen petite peas
4 TBLS unsalted butter
6 TBLS flour
1/2 tsp fresh thyme
sea salt & ground pepper to taste
One pie crust topping.. or puff pastry to cover



Pour the chicken broth and wine into a large skillet and bring to a simmer. Add chicken pieces, carrots and potatoes pressing them down into an even layer. Cover the skillet and return to simmer. Tilt the lid slightly to let the steam escape and cook for 15 minutes. Turn off the heat, add in the peas, cover and let sit 15 more minutes. Strain the hot broth from the mixture into a bowl and reserve. Let the veggies cool off.

In a heavy saucepan melt the butter over low heat. Add the flour and whisk together for just a few moments. Add the reserved broth all at once and whisk briskly. Bring to a gentle boil--then lower the heat and stir until the sauce is smooth and thickened. Add fresh thyme leaves and seasoning to taste.

Pour the sauce over the chicken and vegetable mixture in the skillet and stir well. Transfer the mixture to a 2 1/2 quart or four five inch individual pie tins and set aside. Top with your favorite pie crust or puff pastry cover. Pierce the pie to vent and bake in a 350 degree oven approximately 40 minutes or until the crust is golden brown and just bubbly. Enjoy!