- 2 boneless, skinless chicken breasts
- 2 sprigs of fresh thyme
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 stalk of celery cut into chunks
- 1 yellow onion, roughly chopped
- Salt and pepper
- 2 c low sodium chicken broth
- 1 c water
For Step 2:
- 4 Tbsp butter
- 1 brown Russet potato, diced into small bit sized pieces (if you do this ahead of time, just store the diced potatoes in a bowl covered with water)
- 1 large carrot, peeled and diced (same size and potato pieces)
- 1/2 red pepper, chopped
- 1/2 yellow onion, chopped
- 4 large white mushrooms, chopped
- 1/4 c frozen corn
- 1/4 c frozen peas
- 1/2 tsp each salt and pepper
For Step 3:
- 4 Tbsp flour
- 2 cups of reserved stock (from step one, cooking the chicken)
- 1/2 c heavy cream
For Step 4:
- 1 refrigerated pie crust
- Step 1: Place the chicken in a pot with the thyme, peppercorns, bay leaves, celery, onion, pinch each of salt and pepper. Add the chicken broth and then add water slowly until your chicken is just covered. Bring to a boil and then let simmer until the chicken is cooked through (180 degrees), about 15-20 minutes. Remove the chicken to a plate. Pour the contents of the pot through a colander into another pot; discard what is left in the colander and reserve the stock. Cut chicken into bite sized cubes.
- Preheat your oven to 375 degrees.
- Step 2: Melt the butter in a large saute pan. Add the potatoes and saute for 5 minutes, until turning translucent. Add the carrots, red pepper and onion and saute for 3 minutes. Add the mushrooms, peas and corn and stir. Season with salt and pepper.
- Step 3: Add the flour to the pan and stir, coating all of the veggies. Slowly add the stock, stirring as you add it to thicken the sauce. The slower you add the sauce, the thicker you will be able to make your sauce. Once you have added all of the stock, add the cream and stir. Bring to a simmer, stirring often, and let simmer 5 minutes. Stir in the chicken.
- Step 4: Transfer the chicken-veggie mixture to a deep dish pie plate. Top with the pie crust, cutting off anything hanging over the edges. Cut a few slits in the top. Bake until the crust is golden, about 30 minutes. Make sure you put a piece of foil or a cookie sheet on the rack below the pie as it may bubble over.
- Let the pot pie sit for several minutes before serving.
- Tip: makes great leftovers!