Chicken Pot Pie

REACH THE TOP (3)

1 egg

1/2cup Heavy Cream

1 clove garlic chopped

2 carrots chopped

2 stalks celery chopped

½ yellow onion chopped

3 boneless skinless chicken breasts

Frozen peas

Refrigerated pie crust

32oz chicken stock

3 tbsp. coconut oil

2 tbsp. butter

2 tbsp. flour

Salt and pepper

¼ cup parsley

Chop all the veggies and add to a large pot with 2 tbsp coconut oil. Cook until the veggies are translucent. Add the 2 tbsp. butter to the veggies and when bubbling add the 2 tbsp. flour. This will create a roux or a binder for the gravy.

Whisk in the chicken stock and allow to come to a boil. Simmer on low until thickened. Chop the chicken into bite size pieces and season with salt and pepper. Add 1 tbsp. coconut oil to a large pan. Sear the chicken pieces on both sides and add to the veggies and gravy.

Add the frozen peas. The mixture will continue to thicken. Remove from the heat and allow to cool slightly (about 20min). While it cools take out the pie crust to bring to room temp. Add in the heavy cream and parsley. This is a great time to taste for salt and pepper. Add more if needed.

Pour mixture into a 9×13 pan. Cover with the pie crust into a lattice shape or whichever you would like. Whisk the egg with one tbsp water and brush onto the pie crust

Bake in the oven for about 45min or until the crust is brown on 400 degrees. Allow to cool slightly before serving.

This turned out really good with lots of home cooked over night simmered flavor in a fraction of the time. Its been cold and rainy so this was the perfect fix. Can you say Netflix, blanket, pot pie??? What is your favorite comfort food?? I’d love to do a spin on it!

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