MAMA'S CHICKEN POT PIE

Mama's Chicken Pot Pie image

Provided by Aurora McBee

Time 1h10m

Number Of Ingredients 12

2 chicken breasts, diced (rotisserie chicken, leftover turkey,or pork/beef roast shredded)
2 ribs celery, chopped
3-4 carrots, sliced thin
1/2 medium onion, minced
1 clove garlic, minced
4 red potatoes, diced
1 small pinch sage or thyme (i use sage for poultry, thyme for beef or pork)
2 c chicken stock (change stock according to which meat you're using)
2 Tbsp cornstarch
salt & pepper, as needed, to taste
1-2 Tbsp olive oil
1 double crust pie pastry

Steps:

1. Preheat oven to 375*.
2. In a medium size pot, heat olive oil over medium heat. Add onion, garlic, carrots, celery, and potatoes. Cook for 5-8 minutes, until onions begin to turn translucent.
3. While your vegetables are cooking, prepare 2-crust pie dough. (see first comment below for a link to my crust recipe) Roll out half, and place in a deep dish pie plate.
4. Add chicken to vegetables. Season with sage or thyme and pepper (don't add salt yet). Cook until chicken is no longer pink. (If using pre-cooked meat, cooking the meat again is not necessary)
5. Add chicken stock to vegetable/chicken mixture and bring to a boil. Mix cornstarch with 4-6 tablespoons of cold water and mix into boiling mixture. Return to boil and thicken to desired gravy consistency. Taste and add salt as needed.
6. Pour hot mixture into crust-lined pie plate.
7. Roll out top crust and place over mixture. Trim crusts, roll under, and crimp edges. Make 4-6 slits in top, place in oven and bake, 35-45 minutes, until crust is golden brown.