Chicken Pot Pie

The ultimate comfort food my absolute TRIED AND TRUE. Nothing is better than this saucey, warm, pie. Make this for your loved ones, bring it to your friend who needs a lil extra love. Who would of thought a Chicken Pot Pie could be such a show stopper?? Well make this and you will understand.

4-6 boneless skinless chicken thighs

4 celery stalks thinly sliced

2 big carrots skinned and sliced should be about 1 cup when sliced

6ish garlic cloves minced

1 onion diced 

1/3 cup flour

1/2 cup white wine (something dryish like a Pinot)

1 3/4 cups chicken broth

2/3 cup of milk 

1/4 cup chives (not necessary but adds nice flavor)

Salt and pepper to season through out

1/3 cup butter

2 pie crusts

1 egg beaten

1. Season chicken thighs with salt and pepper front and back. Let them sit for a little so the chicken absorbs the salt.
   

2. Heat a skillet with olive oil over medium high heat and sear chicken for 8-10ish minutes per side so a total of around 20 minutes. Transfer to a plate leave drippings in skillet. If it is super oily you  remove some but that will give you good flavor in the pie
   

3. Turn skillet down to medium and let it cool just a little then add 1/3 cup of butter and let it melt in with the oil. 
   

4. Add your onion and garlic to pan and stir/sauté season with salt and pepper cook 3-5 min 
   

5. Add your celery and carrots season with salt and pepper stirring occasionally cook for 5-8 min
   

6. Add your wine to skillet and stir cook until wine is mostly evaporated
   

7. Add your flour on top of the veggies and stir to coat them it will be a little clumpy we are browning the flour cook stirring for about 3-4 minutes 
   

8. Slowly add your chicken broth about 1/4 cup at a time as you add some you are stirring to help smooth out the mixture. Don’t worry about lumps or anything it will smooth. One you add all the broth slowly add your milk. Stirring once smooth remove from heat.
   

9. Cut up your chicken into bite size pieces or shred.
   

10. Add chicken and chives to mixture season one final time and taste to make sure you have enough salt and pepper 
    

11. Unfold your pie crusts and here you can do a bottom crust and top or just a top whatever you are feeling last time we had it I just did a top and pieced two crusts together over the top since I used a casserole dish instead of a pie dish which I recommended.
    

12. Once you have added mixture to your dish and topped with pastry crust Whisk egg and a little water and brush across the top of pie. Add slits in the crust so steam can escape then sprinkle top of crust with a little salt and pepper.
    

13. Bake pie at 425 for 30ish minutes till it is golden brown.
    

14. Take out let sit for 10 minutes then enjoy!!!