Chicken Pot Pie

Kiki’s Chicken Pot Pie

1 Rotisserie Chicken
1 onion, quartered
3 celery stalks, chopped
3 carrots, chopped
1 bag of frozen peas
3 sprigs of thyme
salt and pepper

Kiki’s béchamel sauce

2 pie shells (or homemade if you have the time!)
Kiki’s Béchamel sauce
3 tablespoons butter
3 tablespoons flour
3 cups of whole milk

In a large saucepan melt the butter over medium heat. Whisk in the flour to make a paste. Cook a couple of minutes then slowly add in the milk, whisking constantly. Bring to a simmer and cook until it reduces and thickens. About 20 minutes. While it’s cooking prep the vegetables.

In a large stockpot add olive oil and cook the onions, celery, and carrots. Throw in the sprigs of Thyme; add a pinch of salt and a few turns of fresh pepper. Cook over medium heat until carrots are tender (about 10 minutes). Toss in the peas and stir. Discard the thyme sticks.

Pull off enough chicken to equal 2 cups worth. Chop up the meat and set aside.

Add the béchamel sauce to the veggies and stir in the chicken. Pour the creamy chicken mixture into prepared pie crust. To make the top ‘lattice’ crust lay one pie shell on a lightly floured surface and using a pizza cutter cut 1-inch strips. Lay a few horizontal and then a few vertical over top. Place the pie on a large baking sheet.

Bake in a 350 degree oven for 30-40 minutes. Serve with a simple green salad. Enjoy!

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