Easy Chicken Pot Pie

It has been far too long since I've posted a recipe so here is one of my very favorites.

Easy Chicken Pot Pie

Ingredients:

4 teaspoons olive or vegetable oil

1 cup chopped onion

4 boneless chicken breast halves cut into 1-2 inch cubes

4 Tablespoons all-purpose flour

2 teaspoons thyme

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

4 carrots, peeled and chopped

4-6 medium red potatoes, cut into 1 inch cubes

2 (14.5 oz) cans of diced tomatoes (I like the Delmonte diced oregano, basil kind)

4 cups of chicken broth (I use bullion cubes because they add more flavor)

1 teaspoon Dijon mustard

1 cup of frozen corn kernels

1-2 (9 inch) refrigerated roll-out pie crust (Pilsbury is the best)

Directions:

Preheat oven to 425 degrees F. Prep all ingredients first.

Heat oil in a saute pan over medium heat. Add chicken and saute for 5 to 7 minutes, until browned on all sides. In a large stock pot heat 2 teaspoons of oil, add onion and saute for 2 minutes. Add cooked chicken to the onions. In a small bowl combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes including the juice, chicken broth, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Stir in corn and immediately transfer to a large casserole dish. Place pie crust on top of the casserole (you might need to use 2 depending on how long your casserole dish is) and pinch around the edges to seal the crust to the dish. Prick the surface 1 to 3 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on a baking sheet and bake for 8 to 10 minutes, until the crust is golden. Let rest for about 10 minutes or you can eat it immediately.

*If you don't want to use the pie crust or you don't want to wait an extra 10 minutes or so you can make Bisquick drop-biscuits (my second favorite to the pie crust) or the refrigerated canned biscuits. After stirring in the corn, cook for a few minutes more and serve the pot pie stew over biscuits.

I've made this several, several times and the cooking depends on how thick your carrot and potato cubes are. I've served it over biscuits and cooked it with the pie crust. Both ways are fantastic. For a cold autumn or winter night, this comfort food is awesome!