Chicken. Pot. Pie. Where do I begin? Besides the fact that the title itself contains three great things on their own 😉 Just kidding…. maybe.   But for realllllllll who doesn’t like chicken pot pie? Its the all time comfort food for cold weather.  I love chicken pot pie and all the various ways it can be construed.  Its delicious no matter what and by that I mean you can’t go wrong.  Anyone can make this recipe and by ANYONE I also mean my sister Keri who once cooked a frozen pie without removing it from the package! Sorry Ker, but ya did it.  With that being said I hope this recipe comes with ease and warms your soul on a cold day.

4 chicken thighs bone in, skin removed

1 large carrot, peeled and chopped

2 stalks celery, halved and chopped

1 large onion chopped

4 cloves garlic, chopped

1 bay leaf

4 thyme sprigs

1 sprig rosemary, chopped

4 T butter

Frozen peas (eyeball it)

Frozen corn (eyeball it)

Salt & Pepper

1/3 cup of 1/2 & 1/2

4 T flour

Prepared pie crust

1.  Start with a large pot with a tight fitting lid or your slow cooker.  Add the chicken thighs and cover with water.  Simmer on low for 4-5 hours or up to 12 hours.  Remove the chicken and once cooled shred it up and set aside.  Skim the fat off the top if the broth best you can and save the broth.
2.  In the same pot (if you didn’t use a slow cooker) add the butter on medium heat and saute carrots celery and onion until soft.  About 10 minutes.  Add the garlic, rosemary, thyme, parsley, salt and pepper.  Stir to cook about 2 minutes more.  Add the flour and stir to get everything in the pan evenly incorporated.
3. Add 1 cup of broth at a time to the vegetables stirring as you pour.  The mixture will thicken slowly and you can use as much broth as desired.  I use about 3 1/2 cups.
4. Once everything has thickened add the 1/2 & 1/2 just to make it creamy and come together.
5.  Stir in your frozen peas and corn to warm.  Taste and season if needed.
6. Prepare your crust into a pie pan. I promise to have a pie crust recipe soon!
7. Pour mixture into crust and top with remaining crust creating two slivers in the top with your knife.
8. Brush your pie with egg wash and bake at 400 degree for about 25 min or until golden brown.
9.  Allow to rest 10 minutes before cutting into! Very important or it will run and spill out.