Creamy Chicken Pot Pie

• Meat

  • 4 Chicken thighs with, large skins

• Produce

  • 1 cup Carrots
  • 2 stalks Celery
  • 1 Onion, medium
  • 1 cup Peas, frozen

• Refrigerated

  • 1 Egg mixed with

• Canned Goods

  • 2 Bouillon cubes
  • 2 cups Chicken broth

• Baking & Spices

  • 5/16 cup All-purpose flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 Double deep dish pie crust, homemade or store bought

• Dairy

  • 1/2 stick Butter, real
  • 3 tbsp Half and half

• Other

  • 1 teaspoon dried Thyme or one sprig of fresh

Found on mycountrytable.com

Description

Ingredients

• 1 double deep dish pie crust, homemade or store bought
• 4 large chicken thighs with skins
• 2 bouillon cubes
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1/4 cup plus 1 tablespoon all purpose flour
• 1 cup carrots, diced
• 2 stalks celery, diced
• 1 medium onion, diced
• 1/2 stick real butter
• 2 cups chicken broth, from the cooked thighs
• 1 cup frozen peas
• 1 teaspoon dried Thyme or one sprig of fresh
• 3 tablespoons half and half
• 1 egg mixed with 2 teaspoons water

Directions

• Place the chicken thighs in a large pot. Cover with at least two inches of water. Add the chicken bouillon cubes and bring to a boil over high heat. Reduce heat to medium low, cover with a lid and simmer about one hour, until the chicken thighs are tender. Remove from heat. Remove the chicken from the broth and place in a dish to cool. Once the chicken has cooled, remove and discard the skins and bones and tear the chicken up into bite size pieces. While the chicken is cooking, dice up the carrots, celery and onion. Melt the butter in a dutch oven or large skillet. Add the vegetables and saute 7-8 minutes, over medium heat, until the onions are very translucent. Add the flour, thyme, salt and pepper and slowly add one cup of the broth while whisking constantly. Keep whisking until the mixture begins to thicken, about 1 minute or so. This is the roux. Add the second cup of broth and the peas and simmer for a couple of minutes, then add the half and half. Taste and add additional salt if needed. Preheat oven to 350 degrees. Pour mixture into the pastry lined deep dish pie dish. Top with the second crust. Cut slits in the top crust for air venting and brush the top crust with the egg wash. Cover the edges of the crust with foil. Bake for approximately 30 minutes or until the top crust is golden brown.