Wintertime comfort foods are a delicious treat on any day. This recipe can be used for a larger chicken pot pie, or mini ones like the ones pictured below.
splash of olive oil
4-6 slices bacon, chopped
3 medium red potatoes, peeled and diced
1 small onion, finely diced
1 cup peas
1 pound carrots, diced
2 chicken boneless breasts, diced
3 tablespoons flour
1 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
refrigerated pie crust (I used Target’s generic brand and cut to size)
1 tablespoon milk
1 egg white
Preheat your oven to 450 degrees. Cook bacon and set aside to cool. In a large pot, heat a splash of olive oil. Toss in all the veggies and cook for 3-5 minutes until tender. Move veggies to the side of the pot and add chicken. Cook util cooked through, about 5-10 minutes. Add salt and pepper, flour and mix together. Pour in chicken stock and mix together.
In a small bowl, whisk together milk and egg whites to be used to brush over the pie dough.
Once your vegetable and chicken mixture is ready, fill a pie dish or individual ramekins and cover with pie crust. Bake for 30 minutes or until the crust is golden. Enjoy!