Monday, November 14, 2011

Home Made Chicken Pot Pie

What's better on a cold Fall night than the aroma of a fresh, hot, home-made chicken pot pie? Sharing it with our loved ones! I had left over chicken from our last Thursday night meal, so I made up this delectable delight. Very simple to make, and it freezes well, too!

1 – 2 lbs chicken breasts (or left over chicken, deboned)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
½  cup frozen corn
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken stock (I use home made)
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten

Preheat the oven to 400 degrees F.
Sprinkle the chicken with paprika, sage, oregano, salt and pepper. Heat a 10-inch pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and saute until cooked through. Remove the chicken to a plate, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.

To the same pan, add the onions, peas, corn and carrots and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream. Season with salt, if needed.

Return the chicken to the pan. Heat everything until warm. Place the bottom pie crust in the pie pan, and carefully spoon the filling into it. Do not pre-bake the curst. Add the top crust, make sure you crimp the edges togeter. Brush the crust evenly with the egg wash. Using a knife, gently cut 3 vents in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.

We like to sprinkle the top of ours with grated cheese when done. Adds a nice flavor!

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