Chicken Pot Pie (PW)

Jeff LOVED this one. It took awhile to make, but it was definitely worth it! Super yummy.

• 4 Tablespoons (1/2 stick) butter
• 1 cup Finely Diced Onion
• 1/2 cup Finely Diced Carrot
• 1/2 cup Finely Diced Celery
• 1/2 - 1 c. frozen peas
• 1/2 c. potatoes (red or regular), optional
• 3 cups Shredded/diced cooked chicken Or turkey (or whole rotisserie chicken)
• 1/4 cup Flour
• 3 cups Chicken Broth
• 1/4 teaspoon Turmeric
• 1 chicken bouillon cube
•  Chopped Fresh Thyme To Taste or 1 t. dried ground thyme
• 1/4 cup Half-and-half Or Cream
• black pepper to taste
• 1 whole Unbaked Pie Crust (homemade or store bought)
• 1 whole Egg
• 2 Tablespoons Water

Preheat the oven to 375 F.

Melt the butter in a large pot over medium-high heat, then add the onion, carrots, potatoes, and celery. Stir them around until the veggies/potatoes soften, and when the onions are translucent, about 25 minutes.

Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Then pour in the chicken broth (and wine if using) and stir it around and let it thicken.

Once it starts to thicken add the turmeric, salt, pepper, and thyme.

Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 2 minutes. If it seems overly thick, splash in a little more broth. Then throw in the peas. Turn off the heat.

Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.

Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.

Serve up servings by the (big ol’) spoonful!

Recipe Credit: adapted from Pioneer Woman