Weeknight Inspiration: Chicken Pot Pie

This is a quick and easy version of chicken pot pie that I like to make when it is cold outside. It's one of my husband's favorites. It is weeknight friendly because I use a store bought rotisserie chicken instead of having to cook my own and I also take some help from refrigerated pie crusts. I got the idea from one of Martha Stewart's recipes called Lighter Chicken Potpie but hers involves poaching your own chicken and dealing with sheets of phyllo dough. Sorry, Martha, not on a Wednesday night.

What you'll need:

2 Tbsp of unsalted butter

2 shallots (diced)

1 garlic clove (minced)

1 1/2 cups of chicken stock

2 Tbsp of flour

1 cup of carrots

1 cup of celery

1 cup of peas

1/4 cup of fresh chopped flat leaf parsley

4-5 sprigs of thyme leaves

2 refrigerated pie crusts

salt and pepper to taste

What you do:

Melt the butter in a large pan. Add in the shallots and garlic and sautee until transluscent. Season with salt and pepper. Add 1 cup of broth and let it simmer with the garlic and shallots.

In a separate bowl, whisk together the flour and remaining 1/2 cup of chicken stock. Add to the garlic and onion mixture and bring to a boil. Reduce to simmer for 5-10 minutes while the sauce thickens.

"Pick the chicken." This is what I call and it it is usually my husband's job. Remove the skin from the rotisserie chicken and pull it apart into a separate bowl. I like to leave relatively large chunks. Set aside.

Add carrots, celery and peas to the garlic, shallot, stock mixture. Cook until tender (about 15 - 20 minutes) over low heat. Add the chicken and fresh herbs. Let simmer for about 5 minutes.

Grease a pie pan with cooking spray. Lay out one of the refrigerated pie crusts. Add in the chicken, etc. Top with the other pie crust and mesh sides together with your fingers or a fork (I think fingers are easier and I like the way it looks). Use a knife and cut a few slits in the top.

Bake at 425 degrees for about 40 minutes or until crust is golden brown.