Homemade chicken pot pie

Chicken pot pie is one of those foods that I love but always seem to forget about. Maybe I have deemed it to be too "unhealthy" in my  head or that it takes too long to make. I found a recipe that has no cream, was relatively quick to make and also super delicious.

This meal always easily doubles, which I would recommend because it freezes really well. If you're going to make the mess you might as well make a 2nd to stash in the freezer for a busy night. Or give a pot pie to a friend. I'm sure just about anyone (well except a vegetarian) would appreciate a pot pie gift.

The recipe was adapted from the March 2012 issue of Everyday Food. The directions called for a 2 quart baking dish, which was about the same size of my large pie plate. When I doubled the recipe it actually made enough filling for 3 pot pies (I used foil pie plates for the second and third pies) so now I had one for dinner, gave one to a friend and have one in my freezer. I consider that to be a success!

Pie Crust Ingredients
- 1 1/4 cups all purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1/4 cup (4 ounces) cold unsalted butter
- 3 to 5 tablespoons ice water

1.) In a food processor, combine the dry ingredients with a few pulses 
2.) Cut the cold butter into cubes and scatter on top of the dry ingredients
3.) Pulse the food processor until the butter is broken up and the mixture looks like course meal
4.) Add the water a tablespoon at a time until the dough comes together into a ball. I only needed 3 tablespoons of water for my dough to come together.
5.) Form the dough into a disk, cover with plastic wrap, and let chill in the refrigerator for about 1 hour. 
6.) When you are ready to top your pie, roll out the dough between 2 pieces of parchment paper until the circle is slightly larger than your pie
7.) Tuck any extra dough under itself and cut a few steam vents on top

Pot Pie Ingredients
- 5 tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 medium carrots diced
- 3 sticks of celery diced
- 2 minced gloves of garlic
- 1/2 cup all purpose flour
- 4 cups low sodium chicken broth
- 1 cup frozen peas
- 3 cups shredded chicken
- 1/3 cup chopped parsley

1.) Melt the butter in a large pot then add the onions, carrots, celery and garlic
2.) Saute about 8 minutes or until the vegetables begin to soften
3.) Stir in the flour and cook for about 1 minute
4.) Slowly whisk in the chicken stock until smooth
5.) Bring to a boil then reduce to a simmer, whisk for about 5 minutes or until thickened
6.) Stir in the peas, chicken and parsley then spoon into your dish and top with the pie crust
7.) Bake in a preheated oven to 375 F on a baking sheet (in case it bubbles over) for 45-50 minutes until the crust is golden and the filling bubbling
8.) Let rest for about 15 minutes and then enjoy!