Today I made a dish that I had never tried making before. With the weather changing and cloudy cooler days I was in the mood for some comfort food. I remembered that a few weeks ago I had come across a recipe for Chicken Pot Pie here.
Chicken Pot Pie
3 Tbs Butter
1/2 Onion, chopped
2 large Russet Potatoes, cut into 1" cubes
3 Carrots, cut into inch pieces
1 container of baby Belle Mushrooms, sliced
1/2 cup white Wine
3 Tbs Flour
1 1/2 -2 cups Chicken Broth
3/4 cup Milk (I used fat free)
2 1/2 -3 cups Chicken, cooked and cut into small pieces (I used 3 drumsticks and 3 thighs)
1 cup Peas, frozen or fresh
1 tsp Thyme, dried
1/2 tsp Rosemary, dried
A few springs of fresh Thyme
1/2 tsp Poultry seasoning
Salt & Pepper to taste
1 Pie Crust, unbaked
1 Egg yolk + 1 tsp Water for the egg wash
Add first five ingredients to a heavy pot (dutch oven). Cook for 10 or until the veggies are a bit soft. Add the wine and then the flour and cook for a minute or two. Then add the chicken stock and milk and cook until thickened. Add the chicken, peas, and seasonings adjusting as needed.Transfer the mixture to the baking dish of your choice.
Roll out pie crust and cu some vent holes.
Place over the mixture in baking dish and press dough over the edges to seal.
Brush the top with the egg wash