One pot chicken pot pie

Chicken pot pie is one of my favorite go-to dinners. Its pretty easy, very tasty, and the best part is that I always seem to have the ingredients on hand. And another plus is that I can cook it up in just one pot! I was just congratulating myself on my cleverness and efficiency in having such a wonderful one-pot wonder in my recipe arsenal when the thought occurred to me that perhaps the fact that chicken pot pie is cooked and baked in a pot is the reason that it is called chicken pot pie in the first place... Alas, I'm still pleased with my cleverness. And happy to be sharing my first recipe on the blog!

I've developed my own recipe over the years and I'm quite happy with it. It has to be said that this isn't Scott's favorite meal, but I'm fairly certain that's because its chock full of veggies. So lets not let his opinion tarnish this dish's lovely reputation in our house.

The first step is to dice up an onion and a few cloves of garlic, then saute them in some olive oil and butter over medium heat.

Next add about 1/4 c of flour to the mix and stir it around for 3-4 minutes. Then slowly stir in 15 oz of chicken broth. Once the broth is fully incorporated and there are no lumps of flour left, add your veggies, chicken, and herbs.  And don't forget to season with salt and pepper as well!

Keep the pot cooking over medium heat and stir occasionally until the gravy is nice and thick and the carrots have started to soften. In the meantime, make your crust. (this is my favorite pie crust recipe)

To make sure that your pie crust is the right size, I like to roll it out and then use my pot lid as a guide.  Another tip is to roll out your pie crust on top of some plastic wrap- that way you can pick it up more easily and then just peel away the wrap after you've placed the crust.

Place the crust over your chicken/gravy/veggie goodness and cut a few slats.  I also like to brush some beaten egg on top to give the final product a nice golden sheen.

Now you bake your pie at 350 for about 30 minutes, until the sauce is bubbly and the crust looks like a Hollywood sunset (golden).

One Pot Chicken Pot Pie
by Honey Loves Grizzly

1 medium onion, diced (sometimes I use leeks in addition to onion)
3-4 cloves garlic, minced
2 T olive oil
2 T butter
1/4 cup flour
15 oz. chicken broth
3 cups shredded chicken
5 carrots, diced
1/2 bag frozen peas
1-2 T herbs (I love to use oregano, basil, thyme, and parsley- usually dry, but fresh if I can get it!)
One pie crust
1 egg whisked with 1 T of water

Heat olive oil and butter over medium heat. Add onion and garlic, 3-4 minutes. Add flour, stir, cook 3-4 minutes. Add broth slowly in a stead stream while stirring constantly.  Cook and stir until slightly thickened and no lumps remain- 1-2 minutes. Add veggies, chicken, and seasonings. Keep over medium heat and stir occasionally, until thick and veggies are tender. Prepare crust and place over the top of your thickened chicken and veggie combination. Brush crust with egg wash and then cut slats into the top to vent. Bake at 350 until sauce is bubbly and crust is golden brown.