Chicken Pot Pie
By Shoshana Isaacson
Ingredients
1 double crust pie crust recipe of your choosing or two prepared frozen pie crusts, defrosted
2 poached boneless chicken breasts, diced OR diced leftover soup chicken to equal two breasts
2 or 3 stalks of celery, thinly sliced
1 onion, diced
2 teaspoons minced garlic
2 carrots, peeled and sliced into coins
½ red bell pepper, diced
1 small potato/sweet potato, peeled and diced
1 cup frozen or fresh peas (if using frozen, defrost)
A few tablespoons neutral flavored oil for sautéing
Dried herbs – sage, rosemary, parsley, and/or thyme, about 1 teaspoon of each or more to personal taste
Salt & freshly ground pepper to taste
1 to 2 cups chicken soup broth
2 tablespoons cornstarch
1 egg
Step by Step Instructions
Step 1
Line a 9 inch pie plate with one round of dough, leaving the edges hanging over the sides. Set aside.
Step 2
In a large skillet, heat a few tablespoons of oil over a medium-high flame.
Step 3
Add the celery, onion, carrots and garlic to the pan and sauté.
Step 4
Add the bell pepper and potato or sweet potato if using.
Step 5
Add the herbs to the pan and stir.
Step 6
Continue sautéing until the onions start to color just slightly.
Step 7
Add the diced chicken.
Step 8
Add 1 cup of broth to the vegetables.
Step 9
In a small bowl or measuring cup place two tablespoons of cornstarch and then add ½ cup of cold chicken broth. Stir to combine well, making a slurry.
Step 10
Pour the slurry into the pan with the vegetables and chicken. Stir well and the simmerring contents should begin to thicken. When the contents of the pan have thickened remove from the flame.
Step 11
Using a ladle carefully add the contents of the pan into the prepared pie crust. The filling should mound up in the center. Do not overfill.
Step 12
Very carefully place the second rolled pie crust over the filling.
Step 13
Bring the overhanging edges up and using your fingers pinch them together to create a crimped edge and seal the top crust to the bottom crust.
Step 14
Using a sharp knife, poke steam vents into the top crust.
Step 15
Brush the top crust with egg wash and place on a sheet pan into an oven preheated to 350F.
Step 16
Bake until the crust is golden and the filling is bubbling up through the steam vents you cut.
Step 17
Let sit for a minute upon removing from the oven before cutting.
