SG's Chicken Pot Pie

There was snow on the ground when we woke up today. I stuck my tongue out at it.

My grumpy feelings aside, the harnessed excitement and energy the sight of snow generates in two little boys could power a small city.

Goodbye, fall. Hello, Midwest winter.

There is one dish that I love to make as soon as the weather turns cold.

Chicken Pot Pie.

I developed this recipe after making it over and over and over and fiddling with the ingredients and flavors to come up with the most savory combination. I love a hearty pot pie - one that has potatoes and plenty of chicken. But, this is really just a process - adapt it to your liking!

SG's Chicken Pot Pie
my own recipe...

6 tablespoons butter, divided
2 tablespoons olive oil
1 1/2 lb chicken breast, cut into bite sized pieces
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
2 russet potatoes, peeled and cubed
1 teaspoon salt
black pepper to taste
1/2 cup all-purpose flour
1-2 cups chicken broth (plus 3 additional bouillon cubes)
2 cups cream or half-and-half
3/4 cup frozen peas
dash nutmeg
1/2 tsp. dried rosemary

2 unbaked pie crusts
1 egg
2 TBS water

1. Preheat oven to 400 degrees.

2. Melt three tablespoons butter in saucepan with olive oil. Add chicken and cook until done. Remove chicken from pan. Set aside.

3. Melt additional 3 TBS butter in pan. Add onions, carrots, celery, and potatoes. Cook 10-12 minutes until onions are translucent and carrots and potatoes are tender. Add salt and pepper.

4. Add flour and cook 1 minute until flour is absorbed. Add chicken broth and half-and-half plus additional bouillon cubes. Cook until thick and creamy. Add additional chicken broth as needed to make creamy consistency. Add chicken, peas, nutmeg, and rosemary.

5. Pour into 10 inch uncooked pie crust. Top with additional pie crust, remove excess dough and flute edges. Cut out leaf shapes from leftover pie dough and place in center of pie. Cut 3 small slits in pie crust to vent.

6. Combine 1 egg and 2 TBS water. Brush egg mixture on pie shell.

7. Bake at 400 degrees for 45 minutes or until crust is golden brown.

*If you're wondering about the name SG, those are the initials of my first and middle name - Sarah Grace. Jason calls me SG, as do almost all of my college friends. Thanks, Kat - the one who started calling me SG all those years ago!