Chicken Pot Pie is pure comfort food! This recipe has some shortcuts to make it easier. Enjoy!

Chicken Pot Pie 

2 bone-in, skin on, split chicken breasts (about 2 and 1/2 pounds) Enough to make 3 cups pulled chicken
2 tablespoons canola oil
Salt and freshly ground pepper
1 cup (peeled and 1-inch diced) russet potatoes
3/4 cup (peeled and 1-inch diced) carrots
3/4 cup (1-inch diced) sweet onion
1 tablespoon unsalted butter
1/2 cup all-purpose flour
3/4 cups half and half
1 teaspoon Better Than Bouillon Roasted Chicken Base 
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup frozen corn kernels
3/4 cup frozen green peas
1 to 1 and 1/2 cups (30% less sodium) chicken broth
1 (14.1-ounce) package refrigerated pie crusts
Egg wash: 1 egg plus 1 tablespoon water

Preheat oven to 400ºF.  Place chicken breasts on a rimmed baking sheet. Pour 1 tablespoon oil over each breast. Sprinkle with Kosher salt and pepper. (There is a method to my madness… I know this seems like an excessive amount of oil to use on the chicken. We will use the drippings to flavor the pot pie filling.) Bake 45 minutes or until a thermometer registers 165ºF. Remove from oven. Cool until able to handle. Shred and measure 3 cups. Save any additional chicken for another use. Pour drippings into a glass measuring cup. Reserve shredded chicken and drippings. 

While chicken is cooking cut up potatoes, carrots, and onion; set aside. Measure flour. Measure half and half; then add chicken base, salt and pepper to half and half. Measure corn and peas. Reserve. 

Remove 2 tablespoons oil from reserved drippings. Set aside. Add enough chicken broth to remaining drippings to make 1 1/2 cups.  

Place reserved 2 tablespoons oil in a large Dutch oven. Add potatoes, carrots and onions. Cook over medium high heat for 6-7 minutes. Vegetables should just be getting soft and onion translucent. Add butter and melt. Sprinkle flour over vegetables and stir 1 minute. (It looks like a mess at this point but don’t worry it will all come together!)

Add chicken broth and half and half mixture to vegetables. Bring to a boil over medium high heat. Cook, stirring frequently, until mixture thickens, about 3 minutes. Add reserved shredded chicken, frozen peas, and corn. Stir. Remove from heat and reserve.

On a lightly floured surface with a rolling pin; roll bottom crust into a 12-inch circle. Place bottom crust in a 10-inch cast-iron skillet. Pressing crust onto bottom and up sides of skillet. Pour Chicken Pot Pie filling into bottom crust. Place remaining dough on filling. Crimp edges to seal. Cut 4 slits in top crust to release steam. Mix egg and water together to make an egg wash. Brush egg wash on top crust. Bake 45 minutes or until crust is golden brown. Remove from oven and let sit 15 minutes before serving. Makes  6-8 servings. 

Published in The News and Neighbor on January 5, 2022.