Chicken Pot Pie

Ingredients:

For the Pie Crust:

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup (2 sticks) cold unsalted butter, cubed
• 6-8 tablespoons ice water

For the Filling:

• 1 1/2 pounds boneless, skinless chicken breasts or thighs, diced
• 2 tablespoons vegetable oil
• 1 cup diced onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk or heavy cream
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary (optional)

How to make that TastyBurp

For the Pie Crust:

1. In a large bowl, combine the flour and salt.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, and mix until the dough just comes together.
4. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling:

1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the diced chicken and cook until it's no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the diced onions, carrots, and celery. Sauté until they start to soften, about 5 minutes.
4. Add the minced garlic and sauté for an additional minute.
5. Stir in the frozen peas and corn. Remove the skillet from heat.

For the Sauce:

1. In a separate saucepan, melt the 1/4 cup of butter over medium heat.
2. Stir in the flour to create a roux. Cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the chicken broth and milk (or cream) until the mixture thickens.
4. Season the sauce with salt, pepper, dried thyme, and dried rosemary (if using).

Putting It All Together:

1. Combine the cooked chicken with the vegetable mixture in the skillet.
2. Pour the sauce over the chicken and vegetables, stirring to combine.
3. Preheat your oven to 425°F (220°C).

Assembling the Pot Pie:

1. Roll out one of the pie crust disks on a lightly floured surface to fit your pie dish.
2. Place the bottom crust in the dish.
3. Pour the chicken and vegetable filling into the crust.
4. Roll out the second crust and place it on top of the filling.
5. Trim and crimp the edges to seal the pie.
6. Cut a few slits in the top crust to allow steam to escape.

Baking:

1. Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown, and the filling is bubbling.
2. Allow it to cool for a few minutes before serving.
3. Enjoy that TastyBurp!