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If you ask Rachel’s son, Jude, what she cooks best he says “everything” (real smooth like, in hopes of extra time on his Xbox). But, if you ask what his favorite dish is that she makes, he says “chicken pot pie.” So we thought this might be a recipe worth sharing. It takes a some time to make, but it’s not complicated and the results are tried and true.

Pot pie is one of those comfort foods that seems appropriate to serve in any season, and uses ingredients that are easy to keep on hand. Reusing the stock that the chicken simmered in, really lends a depth to the filling. This creamy and rich recipe is a crowd pleaser; and can easily be doubled, or turns out great for individual pies.

Makes 2 – 9 inch pies

4 cups Chicken Stock

1 Bayleaf

3 Tbsp Better than Bouillon, chicken flavor

1 tsp dried Thyme

2 tsp Peppercorns

4 lbs (approx 3 large) Boneless Skinless Chicken Breasts

3 – 10 ounce bags Frozen Peas and Carrots (or mixed vegetables of your choice)

1 stick Butter + 2 tablespoons for buttering pie plate

1/2 cup of Flour

1 1/2 cups of Heavy Cream

1 Tbsp Salt

2 tsp Pepper

2 – Pie Crusts (homemade or store bought)

Bring stock to a boil then reduce to simmer, whisk in bouillon, add bayleaf, thyme, peppercorns, and chicken breast. Simmer for about 20 minutes until no longer pink.

Remove chicken from stock and let rest about 5 mins until cool enough to cut into chunks. Reserve all stock.

Butter 2 – 9″ pie pans. Preheat oven to 350.

In a large pot, (we use a 9 quart Dutch oven), on medium heat melt butter. Next add frozen vegetables. Cook over medium high heat for about 6 minutes.

Turn heat to low and add in 1/2 cup of flour, stirring often. Cook for about two minutes.

Pouring through a sieve, add reserved warm chicken stock to your vegetables. Mix well and return to medium heat.

Once thickened remove from heat and fold in chicken. Add heavy cream. Season to taste with salt and pepper.

Evenly ladle pot pie filling into pie plates.

Roll out pie crust on lightly floured surface and cover pies. Crimp edges and cut a few slits in pie crust.

Cover edges of pie with foil to prevent burning and bake for about 45 mins until crust is golden.

Let pies rest about 20-25 mins before cutting. Enjoy!