Comfort in a Pie

There is something so lovely about a savory pie on a cold winter night!  I intentionally roast chickens just to make this pie. The creamy filling with the pastry and a few veggies thrown in, is absolute heaven.  When I'm doing a recipe like this, I like to make a lot, just to have them in my freezer for easy dinners in a hurry.   So, my photo shows the unbaked pies because these are going into the freezer for a Valentine's Day dinner - so easy, made ahead and they'll be delish!  

Chicken Pot Pie

Melt in a large skillet
1/4 c. unsalted butter
Add to this
1 c. chopped onion
1 c. thinly sliced or chopped carrot
1/2 c. chopped celery
Let soften for about 5 minutes

Add in
1/3 c. flour

Pour into the veggie mix and stir until combined
1 3/4 c. warm chicken broth
1/2 c. cream

Add in
2 tsp fresh thyme or 1 tsp dried
1/2 tsp. ground black pepper
1 tsp. salt

Cook until thickened.

At this point, taste your filling, if needed add in chicken bouillon until  you get the flavour you like.

Add in and stir until combined

3 c. chicken - chopped
1 c. frozen peas

Remove from heat.

Fill your pie dish or bakers with the filling.

For the pastry top
I used store bought pastry and used my heart cutters to make pretty shapes. 

At this point, you can bake or freeze the pies. You can bake and then freeze them as well. 

If baking, brush the top with cream and bake at 425 for about 20 minutes, reduce heat to 350 and continue baking for about 30-40 minutes, until golden and bubbling on a baking sheet. 

If freezing, let thaw overnight in the fridge and then bake as above or if just reheating your baked frozen pies, bake at 350 until bubbling and you may want to cover the top with tinfoil.

Enjoy with fresh bread or biscuits and nice salad for a complete dinner:)