Chicken Pot Pie

adapted from The Pioneer Woman

3 celery stalks

3 medium carrots, peeled

1 large yellow onion

4 tablespoons butter (1/2 stick)

2 cups cooked chicken, cubed

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1 chicken bouillon cube

1/4 cup white wine (optional - i used it)

1 cup heavy cream

1 teaspoon ground thyme 

1 teaspoon kosher salt (or more to taste)

black pepper to taste

biscuits (or pioneer woman's perfect pie crust)

1. Preheat oven to 400. (I did 350 because I couldn't find ANYWHERE on the page what to preheat the oven to. I just saw it, clear as day, above her first picture of the recipe. Nice. Haha!)

2. Finely dice the celery, carrots & onions (this is extremely helpful if you have one of these mini-preps. Love.). 

3  Melt the butter in a large pot or dutch oven over medium heat. Add the onion, carrots, celery & peas. Saute until the veggies start to turn translucent, a couple of minutes. 

4. Add the chicken & stir to combine. Sprinkle the flour evenly over the vegetables & chicken & stir to combine. Cook for a couple of minutes, stirring gently.

5. Pour in the chicken broth, stirring constantly. Stir in the bouillon cube & wine, if using. The flour will combine with the chicken to create a delicious gravy.

7. Pour chicken mixture into a deep pie pan or small casserole dish. 

8. If you are using Pioneer Woman's perfect pie crust, you will need to put it over the mixture now, press the edges in gently, & bake for 30 minutes. If you are using biscuits, you will go ahead & bake without them for 15 minutes. Take out of the oven, top with biscuits (not frozen ones) & bake 12-15 more minutes, or until biscuits are golden brown. (I did 15 more minutes, but my oven was on 350!)