One of my favorite cold-weather recipes is for chicken pot pie.  I love pot pie for the fact that it’s so versatile.  Any veggie can be thrown in and it will still be tasty.

Recipe after the jump.

Chicken Pot Pie

2 tbsps of Extra Virgin Olive Oil

2 tbsps of Light Butter

1 medium yellow onion, chopped

1 clove of garlic, chopped

2 ribs of celery, chopped

2/3 cup of carrots, chopped (I prefer baby carrots)

2 chicken breasts, trimmed and cut into small pieces

2.5 cups of low-sodium chicken broth

1/2 cup of fat free half-n-half

1/2 cup of frozen peas

1 tbsp of cornstarch in 1/4 cup water

2 tsp of dried thyme

pepper, to taste

1 box of Jiffy pie-crust mix, prepared

Preheat your oven to 375F.

In a medium sized pot, throw in your olive oil and butter.  Let the butter melt down.  When it foams up a bit, throw in your onion and garlic.  Stir until the onion becomes somewhat soft, then throw in the carrots and celery.  Stir and coat with the butter/olive oil mixture.  Toss in the chicken and stir.  Let the chicken cook through.  Add the chicken broth and stir.  Let the broth come to a simmer.  Add the half-n-half and stir.  Add the peas, then the thyme, and stir.  When the mixture returns to a simmer, mix the cornstarch into the water, and stir into the veggie and chicken mixture.  Stir until thickened.  If the mixture does not thicken, add another tablespoon of cornstarch in about half as much water, and stir until it thickens.

Pour the mixture into a 7×11″ glass baking dish and stir to make sure the ingredients are equally distributed.  Then take the pie crust mix and roll into a flat rectangle that can easily cover the glass baking dish.  Fold the pie crust over the mixture and crimp the edges.  Cut vents in the top of the pie crust.  Put the pot pie into the oven and bake until the crust is a golden brown.  Serve in bowls.

You can add any veggie you want.  When I have the time, I will add diced potatoes to this dish, or frozen green beans.

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