Chicken Pot Pie

 It was finally fall-ish enough for me to start making some dishes that we enjoy in the cooler months. We decided to have a Chicken Pot Pie. Yumm! Creamy filling full of chicken, carrots, celery and onions with a flaky crust. So good! I have to give all credit to the Pioneer Woman and her first cookbook The Pioneer Woman Cooks.  She lays it all out for you- step by step instructions that make this a no fail dish.

Chicken Pot Pie

3 celery stalks, diced

3 carrots, diced

1 large onion, diced

4 Tbsp butter

2 cups chopped cooked chicken- I use a rotisserie chicken, so easy!

1 cup flour

2 1/4 cups chicken broth

1 chicken bouillon cube

1 cup heavy cream

 1tsp ground thyme

1 tsp kosher salt

Pepper to taste

Store bought pie crusts- 1 box 

Melt the butter in a large pot over medium heat. Add the veggies and saute until they are translucent. Add the chicken and stir to combine. Sprinkle the flour over the veggies and chicken and stir to combine. Cook and stir for several minutes. Pour in the chicken broth, stirring constantly. Add the bouillon cube. Stir until the mixture begins to thicken. Pour  in the cream and stir. Lower the heat to low and let the mixture simmer until it has become thickened. Season with the thyme, salt and pepper. Remove from the heat.  In a glass pie dish, place the first of your pie crusts in the bottom of the pie dish. Spoon your filling into your prepared pie pan. Place your second pie crust on top of your pie and crimp the edges. Cut vent holes in the top of the pie. Place on a cookie sheet so you won't be scrubbing your oven from spilled filling. Bake in a 400° oven for 30 minutes or until the pie crust is golden brown. Remove and let it stand for 10 minutes before cutting and serving.