Pioneer Woman's Chicken Pot Pie

I love a good old fashioned comfort meal every now and then and this definitely fit the bill! I made 3 pot pies (I added extra of each ingredient to have extra filling), one for us and two to take to people, so it was a good thing it turned out so yummy :-), but I knew the Pioneer Woman wouldn't let me down! I only wished we'd had more leftovers!

Ingredients:
3 celery stalks
3 medium carrots, peeled
1 large yellow onion
4 T butter
1/2 c frozen peas
3 c cooked chicken
1/4 c all-purpose flour
3 c chicken broth
1 chicken bouillon cube
1/8 c white wine, optional (I did use white cooking wine)
1/4 c heavy cream
1 t ground thyme
1 t kosher salt, or more to taste
black pepper to taste
1/2 recipe Perfect Pie Crust

Directions:
- Preheat oven to 400 degrees.
- Finely dice celery, carrots and onions.
- Melt butter in a large pot or dutch oven over med heat. Add the onion, carrots, cleery and peas. Saute until the vegetables start to turn translucent, a couple of minutes.
- Add chicken and sprinkle the flour evenly over and stir to combine Cook e for a couple minutes, stirring gently.
- Pour in chicken broth, stirring constantly. Stir in teh bouillon cube and wine. The flour will combine with the chicken to create a gravy.
- Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually. Season with the thyme, salt, and pepper. Remove from teh heat. Taste and adjust the seasonings as needed.
- Pour the chicken mixture into a deep pie pan or small casserole dish.
- Roll out the crust so that it's 1 inch larger that the pan. Place the crust on top of chicken mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.
- Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly. Cool for 10 minutes before serving.

Chicken Pot Pie

Sorry for the not so great picture - don't let it deceive you though, this was delicious. I would have taken a picture before I cut into it because it was semi-pretty and would have been really pretty if #1 I had a round baking dish (I used a square) and #2 I was a little better at "fluting" edges.

Ingredients:
- 3 med. carrots, sliced
- 2 med. red potatoes, cut in 1/2 in. pieces (I used 4, because I like potatoes)
- 1 med. turnip, peeled and cut into 1/2 in. pieces (OPTIONAL-I have made it with and without and think it tastes the same both ways)
- 1/4 c. butter, cubed
- 1/4 c. flour/cornstarch
- 2 c. chicken broth
- 1 t. dried thyme
- 1/2 t. salt
- 1/2 t. pepper
- 2 c. cubed cooked chicken
- 1 c. frozen peas, thawed (I only used about 1/3 c.)
- 1 jar (4.5 oz) sliced mushrooms, drained
- 4 green onions, sliced
- pastry for single-crust pie (9 in)

Directions:
- Place carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
- Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth, thyme, salt and pepper. Bring to boil; cook and stir for 2 min. or until slightly thickened.
- Drain vegetables and place in a large bowl; stir in white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt.round baking dish.
- Place pastry over filling; trim, seal and flute edges. Cut slits in top. Bake at 375 degrees for 25-30 minutes or until the crust is golden brown and filling is bubbly.