Chicken Pot Pie

Lately I have been experimenting with chicken pot pie. The best is shown here. I made it on Superbowl Sunday. I didn't really follow a recipe. I used a mushroom potpie recipe as a base, but worked mostly from the idea in my head and experience. In other words, be warned that this recipe is not exact .....

Chicken Pot Pie
2-3 chicken breasts, cooked and chopped (somewhere between 0.5 - 1 lb)
butter or olive oil for sauteing up the veggies
1/2 cup onion, chopped
1 Tbsp garlic, minced
1 cup carrots, chopped or sliced into "bit-sized" pieces
1 cup frozen peas
2 cups broccoli, chopped
2 cups mushrooms, chopped
1/4 cup all-purpose flour
1 - 2 cups broth [chicken, vegetable, beef all work fine]
a few shakes of Italian seasoning
salt and pepper
1/2 - 1 cup leftover mashed potatoes
[note: I suspect you could also use instant mashed to thicken this. I don't know the amount that would work though]
1 frozen pie crust, thawed [or 1 sheet puff pastry, thawed]

Heat olive oil or butter in a large skillet over medium-high heat. Add onion and garlic. Cook until translucent and fragrant. Add carrots and broccoli, saute for a few minutes. Add mushrooms and peas. Cook until veggies are still slightly firm. Increase heat to high. Shake in flour until veggies are covered. Add broth about 1/2 cup of broth and mashed potatoes. Bring to boil. Continue to add either broth or mashed potatoes until desired consistency is achieved. Season with Italian seasoning, salt and pepper.

Preheat oven to 400F. Spray an 8x8 square baking dish with cooking spray. Layer cooked chicken in bottom of pan. Cover with vegetable mixture. Cover with pie crust and cut several vents in it. Bake until crust is golden, 25 to 30 minutes. Let rest 10 minutes before serving.

If using a pie crust [vs puff pastry], you can brush with butter or egg wash (egg white and water) or spray with cooking spray to get a crispier crust.

Enjoy!