I LOVE me some chicken pot pie.  Plus, I’ve found that it’s a rather sneaky way to get the toddler to eat his veggies (so what if I tell him it’s soup with a cookie on top? Don’t judge.) This is my delicious, quick and lightish recipe for chicken pot pie.  When making this, I encourage you to be creative with the ingredients; potatoes, mushrooms or root veggies would be an awesome addition and you could even eliminate the chicken alltogether (substitute veggie stock) and make an awesome vegetarian pot pie.

 Ingredients

• 1 lb boneless, skinless chicken breast, diced
• 1 cup carrots, diced
• 1 cup onion, diced
• 1 cup frozen peas
• 2 cups chicken stock
• 2/3 cup lowfat milk
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp herbs de provence
• Two homemade 9″ Pate Brisee (I like this recipe from Martha) or 2 storebought pie crusts (ain’t no shame in getting help from Pillsbury!)
• 1 egg

Directions

1. Preheat oven to 425 degrees.
2. In a large skillet, melt butter over medium heat and saute onion, celery and carrots until veggies are soft and onions are translucent (about 4-5 minutes.)  Add diced chicken breast and continue cooking over medium heat until chicken is cooked through (about 5-6 minutes.)
3. Add salt, pepper and flour to the pan and stir to combine.
4.  Slowly pour in milk and chicken stock, whisking until smooth.  Reduce heat to medium-low and simmer until sauce is thickened, stirring constantly.  Add peas.
5. Pour into pie crust and top with second crust, crimping around the edges to form a tight seal.  Poke small holes in the top crust to allow steam to vent.
6. Beat one egg and brush over the top crust. Bake at 425 for 30 minutes.