Chicken Pot Pie

By á-749

Ingredients

• 2 tbsps. extra virgin olive oil
• 1 1/2 cups diced yellow onion
• pinches of sea salt
• 3/4 cup peeled and diced carrots
• 3/4 cup peeled and diced celery
• 1/4 tsp dried thyme
• 2 tbsps. organic unsalted butter
• 2 tbsps. organic unbleached flour
• 1/2 cup chicken stock
• 1/2 cup low fat organic milk
• 2 cups shredded cooked organic chicken
• pinch of pepper
• 1 recipe potpie pastry crust ( to follow)

Preparation

Step 1

Preheat oven to 350 degrees. In large pan, heat the olive oil over med. heat. Add the onion and a pinch of salt. Saute until golden. Add the carrot, potato, celery, and thyme, stir to fully incorporate, and continue to cook for 6 to 8 minutes or until tender. Transfer the vegetables to a bowl. In the same pan over med-low heat, add the butter. Once it has melted, add the flour and whisk quickly to make a paste. Slowly whisk in the stock and add the milk. Keep whisking until velvety smooth. Add a pinch of salt. If the sauce is too thick, add a small amount of stock. Return the vegetables to the pan and add the chicken and a pinch of salt and pepper. Mix to combine. Roll the prepared dough on a lightly floured surface into a circle 2 inches larger than your pie plate, and about 1/16 inch thick . Fill pie plate with chicken mixture and top with crust. Bake for 20 to 30 minutes or until the crust is golden brown.