Classic Chicken Pot Pie
Ingredients:
➼ 2 tablespoons avocado oil, or whatever oil you want
➼ 5 cloves of garlic
➼ 1 onion
➼ 1 teaspoon salt
➼ 1 teaspoon black pepper
➼ 2 tablespoons Italian seasoning
➼ 1 lb chicken thighs
➼ 1 cup of white wine
➼ 32 ounces of bone broth or water and 4 chicken bouillon cubes
➼ 4 carrot sticks
➼ 4 celery sticks
➼ 1 15 ounce can of peas
➼ 3/4 cup flour
➼ Homemade pie crust or store-bought
➼ Homemade biscuits or store-bought
Directions:
1. Add oil, minced garlic, chopped up onion, salt, pepper, and Italian seasoning to a pot. Cook until the garlic barely starts to get golden.
2. Add in chicken thighs and let them cook for 15 minutes.
3. Add in bone broth and wine. Cook for 1 hour on medium heat.
4. Remove chicken from the pot after 1 hour and shred the chicken.
5. While you’re shredding the chicken, add in the flour little by little while using your stir stick to blend on high heat. Keep on blending until the mixture thickens and reduce the low heat.
6. Cut up carrots and celery.
7. Add in carrots, celery, can of peas, and chicken back into the pot-pie mixture.
8. Let it cook for 30 minutes on low heat.
9. Line your pie crust in your baking dish.
10. Scoop your pot-pie mixture into your pie crust.
11. Top with biscuits.
12. Bake for 1 hour at 375 or until biscuits are golden brown!
Tips and Tricks:
Smash your garlic! The shell will come right off and it is so much easier to peel.
Cut your onion like a checker board. Cut the top of the onion and leave the root side on. Cut the onion down to the root, but not all the way through one way, then the other. It will look like a checkerboard! Next, dice your onion and avoid the tears!
Store your left overs in a baggie and freeze for later! When you want a quick pot pie, you can thaw the leftover pot pie filling and use when you want to later.
Video:
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