Chicken Pot Pie

My favorite snow day lunch was a Chicken Pot Pie.  I’d like to tell you my mother made them from scratch. She did not.  She purchased the frozen Morton’s brand from Shop Rite. I thought it was artful to remove the pie from its mini tin and  plate it upside down.  If you baked it just right–until the crust was a deep amber all over — the pie would release from the tin intact. My fork and that first poke created an avalanche of creamy carrot, pea and chicken veloute sauce.  This is my take on recreating the flavors of that chicken pot pie. Since this  I didn’t make my own pie crust for this version but was quite pleased with the Trader Joe’s frozen pie crust.

Chicken Pot Pie

2 T butter

1/2 cup diced onions (1 medium onion)

1 shallot, minced

1/2 cup  flour

4 cups chicken stock

1/4 cup cream

1 cup peas

2 cup carrots diced small – about 3 carrots

1 cup diced, cooked skinless chicken

1 egg yolk with 1 teaspoon of water to create an egg wash or brush with cream

Preheat oven to 400.  Remove pie dough from the refrigerator and let sit on counter while preparing the savory filling.

In a skillet, saute onions in butter until translucent, about 5 minutes.  Add shallots, cook for another 3 minutes.   Add the flour and use a wooden spoon to create a paste or roux.   Slowly add chicken stock and cream (or milk) and heat through until thickening  Add peas, carrots and chicken and continue to heat through and thicken. Unroll pie dough and check for any tears or holes and repair by pressing together.   Pour mixture into a quiche or pie pan.  Top with the pie crust and crimp the edges. Cut slits in pie dough to allow for steam to escape. Place the pie on a cookie sheet.  Use a pastry brush or piece of paper towel and brush egg wash over pie crust. Place some egg wash under the edges to keep it in place while it bakes.

Bake in top rack of oven at 400 for 20-25 minutes until crust is nicely browned.

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