Chicken Pot Pie

If you are looking for a hearty, stick-to-your-ribs, and comforting one pot meal to warm your whole body up this fall and winter, then this delicious Chicken Pot Pie is the perfect one for you! This pot pie gets filled to the brim with chicken, tons of colorful mixed veggies, mushrooms, onion, potatoes, and fresh parsley and thyme which gives this pot pie a wonderful fresh flavor. It then gets topped off with buttery and flaky cresent dough which lends a nice small hint of sweetness to complement the hearty, rich, and savory flavor of the pot pie. I used a Martha Stewart recipe that I found here and adapted it slightly to make it a little more simple and more convenient for me.  

Chicken Pot Pie: (Martha Stewart, adapted by me)

Ingredients:

-1 roll (8 ounces) pillsbury cresent dough

-5 tablespoons all-purpose flour

-5 tablespoons unsalted butter

-1 large onion, chopped

-3 medium potatoes (about 1 pound), peeled and cut into 1-inch pieces

-1 bag (12 ounces) frozen carrots

-12 ounces small cremini mushrooms, stems trimmed

-2 cups chicken stock, from a can

-1 cup milk

-1 rotisserie chicken (about 5 cups, chopped or shredded)

-1 cup frozen mixed vegetables

-2 tablespoons chopped fresh flat-leaf parsley

-2 tablespoons fresh thyme leaves

-salt and pepper to taste

-1 egg

Directions:

1. Preheat oven to 375 degrees F. In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add onion and potatoes. Cook, stirring occasionally, until potatoes are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until heated through. Add 1/3 cup of the chicken stock and flour, and cook, stirring, for 1 minute. Pour in the rest of the chicken stock and the milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, mixed vegetables, parsley, and thyme. Season with salt and pepper. Transfer to a 3-quart casserole dish. Transfer to a rack to cool slightly, about 5 minutes.

2. Make egg wash: In a small bowl, whisk together egg and 1 teaspoon water. Unroll cresent dough and place it directly over the casserole, pressing to seal overhanging dough to the side of the dish. Brush top surface of dough with wash. Cut a small circle in the center of dough, to allow the steam to vent.

3. Transfer casserole to a baking sheet. Bake for 10 minutes; cover just the edges loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more.