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Chicken Pot Pie with Calabaza

Ingredients:

  • 2- 9 in. Refrigerated Pie Crusts
  • 1 Lb. Skinless Boneless Chicken Breast
  • ½  Cup Butter
  • ½  Cup Onion, Diced
  • ½  Cup Celery, Diced
  • 1 Cup Carrots, Sliced
  • 1 Cup Calabaza, Peeled and Cut into 1 in. Chunks
  • 1 Tsp. Garlic, Minced
  • 1/3 Cup All-Purpose Flour
  • ½ Tsp. Salt
  • ¼ Tsp. Black Pepper
  • ½  Tsp. Dried Thyme
  • 1 ¾  Cups Chicken Broth
  • 2/3 Cup Whole Milk
  • ½ Cup Frozen Peas
  • ½ Cup Frozen Corn

Instructions:

  1. In a large pan, bring water to a boil. Add chicken breast and cook for about 20-25 minutes or until chicken is cooked through and no longer pink inside. Cooking times may vary depending on the thickness.
  2. Once the chicken is cooked, shred and put to the side.
  3. Preheat oven to 425°F.
  4. In a large skillet, melt the butter over medium heat. Add in onions, celery, carrots, calabaza, and garlic and cook until the vegetables are tender.
  5. Stir in the flour, salt, black pepper, thyme, chicken broth, and milk. Cook and whisk until bubbling and thickened.
  6. Next, stir in chicken, peas, and corn. Remove from heat and set aside. Let mixture cool a bit before adding to the pie crust.
  7. Add the pie crust to an ungreased, 9 in glass pie dish.
  8. Spoon mixture into crust-lined dish. Top with the second crust, flute and seal. With a small knife, cut a few slits into the top crust so that steam can escape.
  9. Bake for 35-40 minutes or until crust is golden brown.