Next time:
1. Freeze Broccoli
2. only 1 cup chicken broth
3. Reduce 2nd stage cook time to 15min

master

Dan and I have been perfecting this recipe for more than a year now.  It's the ultimate blend of hearty, healthy, and simple.  Buy a pie crust to speed up the process.  Follow the steps exactly - the process has been streamlined to 30 minutes from pulling the cutting board out of the cabinet to pie in the oven! 

Brian

Dan and Brian’s Legendary Chicken Pot Pie

Chicken Pot Pie

Boneless Chicken Thighs

Potato

handful carrots

head broccoli

yellow onion

stick butter

Olive oil

cream

chicken broth

flour

pie crusts

rosemary

salt and pepper

For the Filling

Oven

Place two medium saucepans on the stove.  Medium heat. Melt butter in one pan.  Heat oil in the other pan. 

Cube chicken.  Add salt and pepper.  Place in oiled pan. 

Separate Broccoli.  Place in medium bowl with carrots. 

Cube potato.  Place in medium bowl with other vegetables. 

Prep

Blend flour with onion butter when onion is beginning to brown. 

Blend cream with onion butter paste. Stir well. 

Blend chicken broth with roux.  Stir well, eliminate all clumps. 

Make the roux

When chicken is cooked nearly though, but not completely, pour chicken into the roux. 

Add all vegetables to the chicken and roux. 

The pan will be very full.  This is good.  Toss carefully, coating all vegetables and chicken with cream sauce. 

Combine the filling

Roll out one pie crust into a pie baking dish. 

Pour filling mixture into pie.  It will look like it will never fit.  This is ok. Pile it as high as needed. 

Put second pie crust over pie.  Pinch edges with spoon or fork for decoration.  Cut six 1" slits into the top of the pie for steam venting. 

Bake for 20 minutes at 425 to toast the crust.  

Cover with aluminum foil, reduce temperatrure to 350, bake for 20 more minutes. 

Remove from oven.  Let stand for 5 minutes, then serve hot. 