The Best Traditional Chicken Pot Pie
kosher salt & pepper
1 Bag Frozen Mixed Vegetables (my mix had carrots, lima beans, green beans, & peas)
4 medium/small Yukon Gold Potatos, washed & diced small
1 medium yellow onion, diced
6 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups (1 can) chicken broth/stock
1 1/2 cups heavy cream
3/4 teaspoon sage
1/4 teaspoon thyme
2 frozen deep dish pie crusts + 1 package of refrigerated pie crusts for toppers
1. Preheat oven to 375 degrees. Place your chicken on a pan and rub with olive oil and kosher salt. Roast chicken until done, about 30-40 minutes. When done shred with knife & fork to add to the pie.
2. While the chicken is roasting, bring a medium saucepan of water to boil. Add potatoes. Cook until potatoes are crisp-tender, about 10-15 minutes. Add the bag of mixed vegetables and cook for a few minutes more. Drain the vegetables in a colander and set aside.
3. In another large pot, melt 4 tablespoons of the butter over medium heat and add the onions. Cook until they are translucent, about 3-4 minutes. Add the last 2 tablespoons of butter until melted and then add the flour. Stir until combined & golden brown, just a few minutes. Stir in the chicken broth, cream, sage & thyme and a little salt and pepper. Cook stirring often until thickened, about 5-8 minutes.
4. Add the vegetables and shredded chicken to sauce and stir to combine. Fill your two pie crusts with filling. Unroll the refrigerated pie crusts and place over the pie, fold up edges & cut slits in the top. If you have extra filling you can freeze it and use it for another pie in the future.
5. Bake at 375 for 35-40 minutes, or until the crust is golden brown. I like to use my pie shields around the edge of the crust, but you can also just cover the edges with aluminum foil to prevent from burning.