Chicken Pot Pie, The Remix

An old school recipe that is not for the faint-hearted or time crunched. Chicken pot pie, even with store bought pie crust, is an involved recipe. However, the payoff is immeasurable! Eating this pot pie right out of the oven makes all the chopping, waiting, and baking worth it. This recipe adds a bit of heat to the classic recipe, with touches of red pepper flakes and Sriracha.


One way to cut down on prep time is to buy a frozen vegetable mix. Be careful not to overdo it with too many vegetable varieties. This recipe's charm lies in its simplicity.


Quick note: if using frozen pie crust, don't forget to defrost it the night before. Also, don't worry if the crust breaks. Most store-bought crust can be put back together just by re-rolling the crust.


Prep time: 30 minutes
Cook time: 45 minutes


Ingredients:

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons Sriracha
• 1 tablespoon crushed red pepper flakes
• 1 3/4 cups chicken broth
• 2/3 cup milk

2 unbaked pie crusts

1. Preheat oven to 425 degrees.
2. In a saucepan, combine chicken, carrots, and celery. 
3. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, red pepper. 
5. Slowly stir in chicken broth and milk, creating a roux. Simmer over medium-low heat until thick. Set aside.
6. Line a nine-inch pie plate with one of the crusts. Place the chicken mixture in bottom pie crust. Pour hot liquid, onion mixture over. 
7. Cover with top crust, making sure you have a tight seal. Cut away excess dough. Make about four slits in the top to allow steam to escape.
8. Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.