Chicken Pot Pie

Chicken pot pie and Salisbury steak are top on my comfort food list. I had never made this before and was very happy with how it turned out. You could use leftover turkey or rotisserie chicken to save time. I ended up using only one of the chicken breast as they were huge.

1 container of diced pancetta

1 large or 2 small chicken breast drizzled with Olive oil and S&P. I also sprinkled them with poultry seasoning but this is not necessary-bake in the oven at 350 for 25 minutes. Let cool then dice.

1 tablespoon of EVOO

1 small onion or 2 shallot bulbs- diced

2 carrots peeled and diced

1 teaspoon of dried thyme

S&P

1/4 flour

2 1/2 cups of chicken stock

1/4 cup of heavy cream

3/4 cup frozen peas- thawed

1/2 cup of frozen corn- thawed

1 box of pie crust- 2 crusts (bring to room temperature)

Preheat oven to 400 and place rack in center. Spray an oval baking dish with cooking spray. You can use a rectangle one but the oval looks better.

Add EVOO to pan on medium heat then add pancetta. Cook until brown about 4 minutes. Remove from pan to a plate lined with a paper towel. Add onions and carrots to pan. Season with thyme and S&P. Cook 5-6 minutes.

Stir in flour and cook one minute. Increase heat to high and stir in broth. Scrap bottom with a wooden spoon and cook until sauce thickens about 3 minutes.

Add pancetta, cream, chicken, peas and corn to pan. Simmer for 2 minutes. Remove from heat.

Place first pie crust on the bottom of your oval baking dish. Pour in filling and place second pie crust on top and pinch all the way around.

Bake in oven for 20-25 minutes.