Growing up, I spent a lot of time in North Carolina where my Aunt Kathy introduced me to the many splendors good ol’ Southern cooking. From chicken & dumplings to proper bbq to fried hushpuppies to collard greens to battered catfish to banana pudding — I’ve always loved comfort food. Topping that list is chicken pot pie and here is my lazier take on this crowd-pleasing dish:
INGREDIENTS
1 rotisserie chicken
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9-inch) unbaked pie crusts
PREPARATION
Break down the rotisserie chicken which is best done while it’s warm to easily remove skin and meat. Chop up the chicken. Next, add onions, carrots, peas and celery in a saucepan and cook until the onions are translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in cooked chicken, chicken broth and milk. Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside. Now, place chicken and vegetables in the bottom of a pie crust. Cover with top crust, seal the edges and cut away any excess dough. Make several small slits in the top crust to allow steam to escape. Bake in the oven at 425 degrees until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
