Our chicken pot pie recipe - the best comfort food! Hope you enjoy the video :)

RECIPE:
-1 tsp Olive Oil
-1/2 Onion, diced
-6 Cloves Garlic, minced
-2 Carrots, diced
-8 oz. Mushrooms, quartered
-1/2 Cup Celery, diced
-1 Leek, sliced in thin strips (make sure to wash well)
-1+1/2 lbs. Chicken
-1+1/2 tsp Salt
-1/2 tsp Pepper
-1/4 Cup + 2 Tbsp Flour
-1/2 Cup Milk
-2 Cups Chicken Broth
-1/4 Cup White Wine
-3/4 Cup Frozen Pearl Onions
-1/2 Cups Frozen Peas
-3/4 Cups Frozen Green Beans
-1 Tbsp Fresh Thyme, finely chopped
-2 Pillsbury Pie Crusts
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🌱Vegan Modification: Sub in olive oil for butter, almond milk for milk and potatoes for chicken
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1. Preheat oven to 425°F; In a large pot or Dutch oven over medium high heat, brown the chicken with salt and pepper and then remove from the pot
2. Sauté the onions, garlic, leeks, and carrots in olive oil for 3-5 mins, then add the celery and mushrooms and sauté 3-5 more mins
3. Create a well in the middle of the pot and add the flour, cook for 2 mins and then slowly drizzle in the milk and chicken broth 1/2 cup at a time, mixing so that the sauce thickens
4. Add the chicken back in along with the white wine, peas, pearl onions, green beans and thyme; mix and bring to a boil for 3-5 mins and then turn off the heat
5. Transfer filling into two pie dishes and place the pie crust on top, puckering around the edge to seal
6. Cut vent holes in the crusts and bake for 30 minutes or until crust is golden brown; let cool for 5 minutes and enjoy!
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⏲30 minute prep time + 50 minute cook time


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VIDEO SUMMARY:
0:00 - Intro
0:28 - Chop ingredients for the filling
1:58 - Make filling
5:40 - Fill pie dishes
6:14 - Add crust
7:45 - Bake pies
8:10 - Taste test


Thanks again for watching!