Chicken Pot Pie
A comfort food classic without the canned soup
- 2 pre-made pie crusts (the kind that come in the box that are rolled)
- 6 Tablespoons Butter
- 1/2 lb Sliced mushrooms
- 1/2 Medium onion, chopped
- 1 Garlic clove, minced
- 1/8 teaspoon Dried thyme
- 1/4 Cup Sherry
- 5 Tablespoons Flour
- 2 Cups Chicken broth
- 1 Cup Milk or half and half or heavy cream
- 4 Cups Shredded chicken (1 rotisserie chicken)
- 1 1/2 Cups Frozen peas and carrots mixture
- 1 Tablespoon Parsley, chopped
- 1 teaspoon Chives, chopped
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon Black pepper
- 1 egg
Preheat oven to 375°
In a large pot, saute onions and mushrooms in butter over medium high heat until tender, about 5 minutes. Add the garlic and thyme. Cook for 2-3 minutes. Add Sherry.
Sprinkle in flour over mushroom/onion mixture. It will be very clumpy. Just keep stirring around until all the flour is absorbed. Cook for 1-2 minutes.
Whisk in broth and milk. Bring to a simmer.
Once the sauce has thickened a bit add the chicken, peas and carrots, parsley, chives and salt/pepper.
Place one pie crust in bottom of a deep 9" pie plate. Pour chicken mixture into pie. It will be a lot of filling, but it will fit.Place the second pie crust over top and pinch crusts together. Cut 4 slits in top to let the steam escape.
In a small bowl whisk egg and 1 Tablespoon of water together. Brush egg wash over the top of the pie to give it a golden crust. If you are in a hurry and want to skip a step this would be the one to skip-it makes it look pretty, but it does not add to the taste of the pie.
Bake 25 minutes or until crust is golden.
I place my pie on a cookie sheet when baking so that if it does dribble over while cooking it lands on the cookie sheet.