Stuff You'll Need:
- 2 tbsp. olive oil
- 1 lb. chicken, diced
- Salt, pepper, rosemary, thyme, celery seed
- 3/4 cup of each: corn, peas, green beans (cut), carrots (diced), celery (diced)
- 1 whole Vidalia onion
- 1 quart low-sodium chicken broth
- 2 tbsp. butter + 1 tbsp. melted butter (for brushing)
- 1/3 cup all-purpose flour
- 2 pre-made pie crusts (because there is no way I could make my own)
Start by coating your pan with the olive oil, and add your diced chicken. Season with salt, pepper, rosemary, thyme, and celery seed and cook the chicken.
In a large stock pot, add all of your vegetables, the whole Vidalia onion, the cooked chicken, and chicken broth (enough to cover all the ingredients in the pot). Cover and let simmer for 15-20 minutes, enough time to softened the veggies.
In the same pan used to cook the chicken, melt the butter, and add the all-purpose flour to make a roux. Add the roux to the stock pot, stir, and leave uncovered until thickened, stirring occasionally (you might need to add a bit more flour, if necessary, or until desired thickness).
Meanwhile, preheat your oven to 400-degrees. Grease your pie plate, muffin tins, ramekins, or whatever vessel you are using. I used an oval dish, so I greased it, and laid out one pie crust on the bottom of the dish. Remove the whole onion from the pot and toss, and add the rest of your ingredients from the pot. Cover with the second pie crust, remove excess crust from around the sides, and brush the top with melted butter. Be sure to cut slits in the top of the crust so it can release steam. I sprinkled mine with some fresh chopped rosemary and baked for 45 minutes.
As long as you don't mind using a big spoon and a bowl, this chicken pot pie was great! I was worried about the bottom pie crust being soggy, but it really wasn't. I can't wait to try this again! Enjoy :-)