Chicken Pot Pie

This is the second time I’ve made this pot pie and it’s really delicious. You can go do the old school way, with a butter/flour roux, or the easy way 🙂

Filling:
10 1/2 oz Cream of celery
10 1/2 oz Cream of mushroom
1 package of Frozen vegetables
1 large Onion (Diced)
2 cloves Garlic
2 Boneless Chicken thighs (Cubed)
Salt & Pepper
JCG_9750Crust: 1 2/3 cups All-purpose flour, 1/4 tsp salt, 1/3 cup Olive Oil, 1/3 cup water, and eggwashJCG_9751 Bake the bottom crust for 8 minutes. This recipe turned out that you don’t need to make a bottom crust if your pan is less than two inches deep!JCG_9753

Re-apply the eggwash two to three times to get a darker crustJCG_9754

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