Best Chicken Pot Pie

So I decided 12 days ago to challenge myself to

not eat fast food or drink soda for 30-days.  

Also, part of that challenge was to eat breakfast everyday (I RARELY eat breakfast)

and eat at least 1 fruit a day (I hate fruit, weird I know).

My friend Brooklyn is a super clean eater 

and she kind of inspired me to do this.  

You can check out her awesome blog HERE.

SO, Bear and I decided to pre-make a bunch

of dinners so I wouldn't be as inclined to grab 

fast-food on my way home after a long day at work.

We made freezer breakfast burritos (awesome),

my honey-lime enchiladas,

enchilada soup, and a chicken pot-pie! 

The chicken pot-pie really blew us away so here are the deats!!

Ingredients: 

2 cups of Costco rotisserie chicken (or any kind, that's just what I used) shredded

2 uncooked pie crusts (I just did store bought and it turned out great, homemade would be extra fabulous)

1 Tbs. olive oil 

½ C. chopped onion

1 ¼ C. thinly sliced carrots

½ C. thinly sliced celery stalks (I left this out because I don't like celery)

Kosher salt and black pepper to taste

4 Tbs. unsalted butter

½ C. all-purpose flour

1 ½ C. milk

2 C. chicken stock

½ tsp. dried thyme

1 C. frozen peas, thawed

                                                       Directions:

1.   In a large sauce pan, heat the olive oil over medium-high heat. Sauté the onion, carrots, and celery in the pan until soft

2.  Season to taste with salt and pepper.

3.   While the vegetables are softening, shred the cooked chicken. Set the shredded chicken aside in a large bowl.

4. Remove vegetables from the pan, place them in the bowl with the shredded chicken; set aside.

5.  Heat the butter in the same saucepan that the vegetables were in. The butter will foam as it melts. Once the foaming stops, whisk in the flour. Cook the flour/butter for one minute…whisking constantly.

6.  Pour in the milk and chicken stock. Continue to whisk until smooth.

7.  Add the thyme.

8.  Reduce heat to medium-low, and simmer until sauce fully thickens…stirring constantly

9.  Taste sauce and adjust salt & pepper, to taste. (I added quite a bit of salt here)

10. Pour sauce over chicken and vegetables in the large bowl; stir to combine.

11. Stir in the peas.

12.  Set filling aside and put one pie crust in your pie pan. Make sure that your dough is fully touching the bottom and sides of the pie plate.

13. Spoon the filling into the pastry lined pie pan.

14. Put other pie crust on top of your pie, trim the edges of the pastry, and then fold & crimp the edges. (I put a little bit of water with a brush on the crust in between each pie crust so that it seals really well)

15. Cut a few slits in your pie crust for ventilation purposes.

16.  You can either cook your pie right away (400 degrees for 35 minutes) OR freeze it covered in tinfoil like I did.  In that case when you take it out, cook it frozen with tinfoil around just the crust so it doesn’t get too brown. Cook for 1.5 hours at 375 degrees

17.  Let pie rest for 10 minutes before serving

                                                          ENJOY!! XO