Chicken Pot Pie

Ever since a friend brought this dinner for my family while I was recuperating from surgery a couple of  months ago, it is my new favorite dish.  Quick, easy and you end up with enough ingredients to put a second batch in the freezer for later. Another added bonus?  Pretty dang healthy with simple ingredients.

This will be perfect for using up leftover turkey throughout the holiday season and you could easily swap out, change, or add any other vegetables that you'd like.  Or...have any roast beef leftover from a Sunday dinner?  Make beef pot pies.  Yum.

1 stalk celery (diced)

1-2 carrots (diced)

1/2 onion (diced)

2 chicken breasts or 8-10 chicken tenders (cooked or uncooked and diced)

chicken broth (1/2 cup-1 cup)

flour (1/3-1/2 cup)

1/2 cup -1 cup frozen peas

1/2 cup - 1 cup frozen corn

salt

pepper

thyme

olive oil

butter

pie crust (I just use the pillsbury kind)

In a large pan melt 1 Tbls. butter and 1 Tbls olive oil.  Add celery, carrot, onion and saute until tender.  Add a little salt, pepper, and thyme to the vegetables as well.  Add chicken and cook until done.

Add flour and stir to coat chicken and vegetables.  Add chicken broth until you get a creamy texture and sauce (sometimes I add a little heavy cream or regular milk too).  Cook until slightly thickened and then add the frozen peas and corn.

Stir to combine and pour entire mixture into a pie pan and cover with crust.  Bake at 450 for 12-15 min or until the crust is browned.

If you're taking one from the freezer, you can let it thaw before baking OR you can just stick it straight in the oven.  You'll just have to bake it for about an hour instead of the 15 minutes.

What variations would you try?  I'm thinking about putting a bottom crust on mine next time.  I just really like the crustiness of pot pies!