Let's take a page from every American grandma's cookbook and make a beautiful chicken pot pie that's soft, crunchy, and delectible on the outside and juicy, creamy, and soupy on the inside. Flavored with extra virgin olive oil from Spain in the filling, the EVOO from Spain in the crust also helps to create the perfect crunch when you dig in to this heart-warming dish!
STEP BY STEP
Preheat oven to 425 degrees F.
In a saucepan, combine the chicken, carrots, peas, and celery. Cover the ingredients with water and boil for 15 minutes. Then, remove from heat, drain and set aside.
In the saucepan over medium heat, cook the onions in the extra virgin olive oil from Spain until soft and translucent. Stir in the flour, salt, pepper, and celery. Slowly stir in chicken broth and milk. Simmer over medium-low heat until it become thick, then remove from heat and set aside.
Pour the chicken mixture in the bottom crust and then pour the hot liquid mixture over. Cover with top crust and seal the edges. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.