Chicken Pot Pie
Servings
3
Prep Time
15min
Cook Time
30min
What You'll Need
- 2 cups chicken, cooked and diced
- 4 cups poached vegetables, such as diced leeks, carrots, celery, halved mushrooms, and pearl onions
- ½ cup frozen baby peas
- 3 tbsp. unsalted butter
- 4 tbsp. unbleached flour
- 4 cups Imagine® Free Range Chicken Broth
- 1 cup heavy cream
- Freshly ground salt and pepper
- 9 oz. pie crust
- Extra flour for rolling dough
- 1 egg
- 1 tbsp. heavy cream
How to Make
- Preheat oven to 400° F.
- In a large baking dish combine the chicken and vegetables.
- Pour the chicken broth and boil over a medium high heat until reduced by half. Reduce heat to simmer and melt butter in a heavy saucepan. Whisk in flour to make a paste, cook over a medium heat for only a couple of minutes, whisking continually — do not let the roux color. Remove from heat and whisk in the broth, whisking rapidly to blend well, return to heat and stir in the cream.
- Cook for a further 2 minutes until the sauce thickens, coating the back of a spoon. Now is a good time to season to taste. If the sauce is too thick add a little more broth. Pour the sauce over the chicken and vegetables making sure the sauce just covers the chicken and vegetables. Adjust the seasoning and set aside.
- Roll out the pie crust pastry on a floured surface roll it out to the shape of your baking dish and drape it about 1 ½” wider so it overlaps the dish slightly.
- Crack the egg in a dish with the heavy cream and whisk until blended.
- Paint the entire surface of the pastry with the egg wash. With the point of a sharp knife pierce the pastry in a decorative manor with diagonal lines. In the middle of the crust poke a ¼” long vent and open it up slightly with the tip of your knife.
- Place the pie dish on a baking sheet and bake in oven for 20 to 30 minutes, reduce the temperature to 375°F and continue to bake for a further 20 minutes or until the crust is golden and the filling is bubbling. Serve hot.