Chicken Pot Pie

These rainy winter days make me want to make comfort food meals and chicken pot pie is a wonderfully comforting meal.  I had most of a rotisserie chicken left over, so I just took it off the bone and cut it into chunks.   You could also saute’ some chicken breasts or thighs.  I sautéed an onion, leeks (I buy them frozen at Trader Joe’s to keep on hand), garlic, and added carrots, thyme and celery and cooked them until the carrots were almost all the way cooked.  I added some butter and an equal amount of flour and cooked it for a few minutes and then added chicken broth and made a creamy sauce.  You can also add cream or half and half if you want it even richer.  I added the chicken and frozen peas to the sauce and cooked it for 5 minutes.  Making pie dough in the food processor takes 30 seconds and I quickly rolled it out and since this pie dough is already flaky, didn’t worry too much about refrigerating the dough.  You could also buy a prepared pie dough or frozen puff pastry and roll it onto the top of a casserole dish.  Then you bake it until it bubbles and the top gets nice and browned.  Click here for the recipe….