Chicken Pot Pie

Just when we thought it was spring we got hit with a cold front!  The best way to warm up is with some comfort food.  Typically I think of chicken pot pie as "winter food" but if you throw in some spring veggies (like asparagus) you've instantly made it season-less!

The forecast for the North East is chilly for the rest of the week so you might want to make a pot pie yourself!



 Ingredients

• 1 small roasted chicken cut up into cubes (or use some chicken breast or thighs if you have leftovers from another night)
• 3 tablespoons olive oil
• 1 cup cubed carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup asparagus (cut into 1/4" pieces)
• 1 cup potatoes (cubed)
• 3 cups chicken broth/stock
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary (minced)
• 1 tablespoon sage (julienned)
• 1 lemon (zest + juice)
• 1 egg
•  2 (9 inch) unbaked pie crusts

Make it!

Make the filling:

1. In a large pot, sweat onions, celery and carrots together in 3 tablespoons of olive oil. Season with salt and pepper.
2. Add potatoes and asparagus. Season with salt and pepper. 
3. Push softened onions, celery and carrots to the side in you pot. Add butter and flour into the corner of the pot that has been cleared.  
4. Cook the butter into the flour until it looks like a paste and all of the raw flour is cooked into the butter. 
5. Add chicken broth/stock and stir everything together. Cook together for about 10 minutes.
6. Add chicken.
7. Add thyme, rosemary, sage, lemon zest and lemon juice.
8. Add frozen peas and turn off the heat.

Make the pie:

1. Spoon or ladle the hot mixture into the bottom piece crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top or cut out a fun shape to allow steam to escape.
2. Pinch together the top and bottom pie crusts.  Press a fork into the edge of the crust for a decorative look.
3.  In a small bowl beat egg with a tablespoon of water.  Brush the egg wash over the top of the crust.
4. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.