Chicken Pot Pie Filling
For ease, I used a broasted chicken from the local grocery store. One large chicken will make three pot pies. Of course, you can always add as much chicken as you like. The measurements are based on my tastes so you can use as a guide but please play around and do what works for you and your family.
6 celery stalks
6 medium carrots
1 large yellow onion
8 tbsp. butter
1/2 cup of all purpose flour
4 cups low sodium chicken stock
2 chicken bouillon cubes
1 cup frozen peas, green beans, corn
2 cups heavy cream
2 sprigs fresh thyme
2 tsp. salt
black pepper to taste
At this point, you should remove the pastry from the freezer and let it thaw while you are making the pot pie.
Finely dice the celery, carrots and onion. Add them to a dutch oven with the butter and saute until the vegetables are translucent.
Add the chicken and stir to combine. Sprinkle the flour over the vegetables and stir until combines and cook the flour off for a few minutes. Add the chicken broth and stir constantly. Stir in the bouillon.
Add the frozen vegetables and continuing stirring. Add the cream and stir and cook the mixture over low heat while it thickens. About 4 minutes.
Add thyme, salt and pepper and remove from heat. Taste to make sure it is seasoned to your taste.
Pour into 3 throw away pie pans and freeze or top with your pastry and bake 400 degrees until crust is golden. About 30 minutes.
