Chicago's Best Chicken Pot Pie

Ingredients:
oil
chicken, chopped
onion, diced
mushrooms, sliced or chopped
carrots
celery
white wine
heavy cream
peas
puff pastry



Directions: Heat oil on pan and add chicken, onions, and mushrooms. Then add carrots and celery. Deglaze with white wine. Chicken isn't cooked through yet. Once chicken is cooked, add heavy cream. Add peas. Let simmer down. Pour in oven safe bowl and top it with puff pastry and cook in oven.

Source: Johnny O'Hagan's

Chicken Pot Pie

Ingredients:
1 chicken breast cooked and shredded
2 carrots, sliced
3 ribs celery, sliced
1 cup frozen peas
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
Thyme
1/3 cup butter
1 3/4 cup chicken broth
1/3 cup flour
2/3 cup milk
2 -9 inch unbaked pie crusts

Directions:  Heat oven to 425º. Melt butter in a large saucepan and sauté celery, carrots, and onions. When veggies are close to being soft add in frozen peas and cook until veggies are soft and onion is translucent. Add flour to coat vegetables. Add broth and milk a little at a time. Add salt, pepper, celery seed, and thyme. Stir and simmer over low heat until thickened.

In a deep dish pie pan, lay out one pie crust and add chicken. Pour vegetable mixture over the chicken. Place second pie crust over the pie and seal. Cut slits in the crust to vent. Bake 25-30 minutes or until golden.

Source: Stephanie Westwood