Hubby Favorite: Chicken Pot Pie

Chicken Pot Pie

Makes a 9 x 13 inch pan
Total Time: approximately 4 hours

2 bone-in, skin-on chicken breasts
1 recipe for double crust pie dough

1 T. vegetable oil

1 medium onion, minced

3 carrots, cut into small chunks (I usually cut each carrot into quarters lengthwise and then cut each strip into little chunks)

2 celery ribs, cut into small chunks

1/4 tsp. salt

1/4 tsp. pepper

1 tsp. soy sauce

4 T. butter

1/2 cup flour

3 cups chicken broth

1 cup milk

2 tsp. lemon juice

few shakes of parsley

Cook chicken in 4 quarts of water at a simmer for 1 1/2 - 2 hours. Turn heat off and let sit for 1 hour.

While you are cooking the chicken, start putting together your pie dough. 

Let it sit in the fridge until you are ready to roll it out.

Remove from water, take off bones and skin. Dice into small pieces and set aside.  

Dice vegetables small. 

Heat oil in large Dutch oven and sauté veggies until tender, 5 - 7 minutes.

Add soy sauce and sauté for another 30 seconds. 

Set veggies aside.

In now empty dutch oven, melt butter over medium heat. 

Add flour and cook for 1 minute.

Stir in chicken broth and milk, bring to a simmer and simmer for 1 minute, until thickened. Remove from the heat and season with salt and pepper. 

Stir in lemon juice. 

Spread filling in a 9 x 13 pan. 

Roll out pie dough in the shape of a large rectangle and then roll out on top of filling. Press down and up the edges of the pan. Trim off any excess that spills over the edges.

Pour a little cream over top of the dough and spread evenly with fingers. 

Bake at 400 degrees for 30 - 40 minutes, until filling is bubbling and crust is golden. 

Cool for 10 minutes before serving. 

This recipe is adapted from Cook's Illustrated magazine

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