Chicken Pot Pie

I  adore chicken pot pies. There rich creamy texture and hearty flavors instantly warm me and bring me back to my childhood. Halfway through this long, rainy week...that is exactly what I needed. So, remember how I made my first apple pie last week? Well, I had some of my crust left over in my freezer. With the weather turning cooler, my dough was crying out to cover a chicken pot pie. Today...the crying stopped.

My chicken pot pie!

adapted from Ina Garten's Chicken Pot Pie
2 hearty servings

Ingredients

• 1/2 cup cubed chicken breast from rotisserie chicken
• Kosher salt
• Freshly ground black pepper
• 2 1/2 cups chicken stock, preferably homemade
• 1 chicken bouillon cubes
• 3/4 vegetable spread
• 1 cups yellow onions, chopped
• 1/4 cup all-purpose flour
• 1/4 cup whole milk
• 1 cups medium-diced carrots, blanched for 2 minutes
• 1 cup  frozen peas
• 1/2 cup celery
• 1/2 cup minced fresh sage, thyme

I peeled, chopped, and minced

For the pastry: My leftover pie dough

Directions

1. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. 
2. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. 
3. Add 2 teaspoons salt, 1/2 teaspoon pepper, and milk. Add the cubed chicken, carrots, peas, celery and parsley. (I added sage and thyme, as well) Mix well.
4. Preheat the oven to 375 degrees F.
5. Divide the filling equally among 2 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. 
6. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. 
7. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. 
8. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. (I found 45 minutes did the trick for me...remember every oven/altitude can be different!)

Into the oven it went!

It come out so golden and piping hot...I admit I was so excited that I burned the roof of my mouth in all the excitement. It was perfectly warm and hearty...everything a chicken pot pie should be!