Pairs with "Dreaming in Chocolate"
Chicken pot pie is the ultimate comfort food — and getting lost in a good book is comfort for the soul. So tuck in and cozy up.
1 package pre-made, rolled pie dough
4-6 slices thick-cut bacon
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 tablespoons butter
2 tablespoons corn starch
(increase incrementally as needed)
2-3 cups unsalted chicken broth
(if preferred, can replace ½ cup with white wine)
Pinch of salt
Fresh ground pepper to taste (3-4 turns)
2 heaping tablespoons minced garlic
1 ½ cups shredded cheddar cheese
1 bag frozen mixed vegetables
Preheat oven to 425°.
Unroll one sleeve of pie dough and press into pan. Set aside.
Pan fry the bacon, then set on paper towel to remove some of the grease. Leave drippings in the pan.
Brown the chicken in the bacon drippings. Remove from pan once cooked. Brown butter in the hot pan and whisk in cornstarch to make a rue. Once thickened, slowly pour the chicken broth into the rue, whisking constantly, until it lightly coats the back of the spoon. Add salt and pepper.
Add the bacon, chicken and garlic into the sauce. Mix in the cheese, stirring constantly. Once the cheese is incorporated, add in the vegetables.
Pour the mixture into the prepared pie pan and top with second crust. Trim crust to fit and crimp edges. Then cut steam slits in the top of the pie.
Bake for 45 minutes. Cover edges of crust after 15 minutes to avoid burning. Let stand 10-15 minutes before serving.