Chicken Pot Pie | Cozy Sunday Dinners

This really hit the spot tonight! Football, cold weather, and a cozy, warm, sunday meal.. 🤩

Ingredients:

2 pre-made pie crust

2 boneless skinless chicken breast - leave whole

1 medium onion

3 celery stalks

1 small garlic bulb

olive oil

crushed red pepper

dried rosemary

garlic powder

salt and pepper

2 Tbsp of butter

1 bag of frozen small veggies

1 can of cream of chicken

1 egg

Let’s Cook:

1) Chop half of your onion into two. Quarter one half, dice the other. Chop celery into chunks and cut the club of garlic in half.

2) In a medium pot, heat a drizzle of olive oil. Add quartered onion, celery, garlic halves, and crushed red pepper.

3) Once veggies have a nice color and aroma add whole chicken breast, and add water to cover the chicken. Add another scosh of salt. Boil for 18-20 min. Remove chicken once cooked. Chop chicken into bite sized pieces. Save your broth. Discard veggies.

4) Preheat your oven to 350°.

5) In the same medium pot, once broth and veggies are removed, melt 2 knobs of butter, add onions, bag of frozen veggies, cream of mushroom soup, and seasonings (measure with your heart). Add 1/4 cup of our homemade broth to mixture. Combine.

6) Fill pie crust with mixture. Top with another sheet of pie dough. Fold and crimp edges. Cut steam vents. Beat egg in small bowl. Brush egg on the top.

7) Bake for 30-35 minutes. Let sit for 15-20 min.

Enjoy!

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