Chicken Pot Pie

So this is a labor-intensive dish and will result in a messy kitchen every time,
but it is So Worth It!

I got the original recipe from my mom-in-love almost a decade ago while we were in seminary and I remember calling her through the whole thing asking about consistency and 100 other things. I remember being exhausted but proudly satisfied at the end. And I still feel that way honestly 🙂
I’ve tweaked it quite a bit since then to find exactly the flavor profile I love, but I must say that this is a masterpiece of a meal and I hope your family enjoys it as much as mine!

Chicken Pot Pie
Ingredients:
4 pre-made pie crusts
Cinnamon and Sugar blend to your taste
3 boneless, skinless chicken breasts
8 carrots
2 medium potatoes
4 or 5 celery ribs
2 green peppers
2 red peppers
1 onion
¾ bag of frozen peas
¾ bag of frozen corn
48 oz (8 cups) Chicken broth
½ C Butter
½ C Flour
1 C (1/2 pint) Heavy Whipping Cream
¼ C grated parmesan (optional)

Seasonings:
Crushed black pepper
Ground Sea Salt
Garlic powder
Onion powder
Paprika
Italian Seasoning
Basil
Cayenne

Directions:
1) Bake you chicken breasts at 375 for 30 minutes or until juices run clear (I especially like to do this part ahead of time to make it easier). You must season them raw chicken generously with course sea salt, crushed black pepper, garlic powder, onion powder, and paprika before baking. When they come out, you can spend a lot of time dicing or you can just shred it with a hand or stand mixer (my favorite option). Then just set it aside.
2) Lay out pie crusts so they can warm up to room temperature while you get your cookin’ on!
3) Chop Veggies!
4) Boil potatoes and carrots together until barely tender (too soft and they will just be mushy yuckiness and nobody likes that!). At the same time, pull out your deepest skillet and dump your lovely fresh veggies into it with about 1.5 TBS of butter. Season it up well with salt, pepper, garlic, and onion while you sauté these lovelies together.
5) Your veg is getting soft and your roots are done boiling, so drain the roots and season them up with salt and pepper while they are still steaming. Add to your veggie skillet ½ C of butter (bring it ON!) and gradually add ½ C flour to make a roux. Drastically important here is the seasoning blend! Add them ALL and be super generous (except be a little more skimpy with that cayenne, too much will blow your mouth up :0).
6) When your veggies have been thickly coated with roux and seasonings and your mouth is watering like crazy and your eyes are tearing up with the delicious steam, it’s time to pour in the sweet goodness of Heavy Whipping Cream. Keep stirring and stirring and stirring while you combine, then follow it up with chicken broth. The amount of chicken broth varies every time for me, but it’s usually anywhere between 6-8 cups. It’s entirely about the consistency, so just watch it closely. It should look kind of like a thin Alfredo Sauce.
7) When you have the stirring and pouring under control, add in those roots as well as your frozen veggies and don’t forget the chicken. This is the perfect time to add your Parmesan as well if you choose to do it.
8) Taste test for quality control and to keep yourself from convulsing over the goodness 🙂 Turn the whole yummy thing to simmer while you focus on the crusts.
9) Roll out your dough (or leave it as is, up to your desired thickness level). Spray your pan(s) and tuck in the dough to the edges. Scoop chicken deliciousness into your pan(s) and cover with remaining crusts. Top with patted butter and cinnamon sugar blend – don’t miss this, it’s So Good!!
10) Bake at 375 for 45 minutes and savor every single bite.

Yield:
1 very full 9×13 pan or 1 8×11 pan plus 1 8×8 pan.
*This freezes perfectly!! Tastes just as spectacular frozen as it does fresh!