Chicken Pot Pie

Filled with shredded chicken and vegetables in a creamy sauce, it is no wonder chicken pot pie is an American classic.

Serves:  6-8

Prep Time: 20-25 min

Cooking Time: 30-40 min

Total: 50-65 min

Ingredients

2 premade deep dish pie crusts, thawed
2 chicken breasts
4 cups water
1 onion, diced
2-3 cloves garlic, finely chopped
1-2 carrots, peeled and sliced
1 cup sliced mushrooms
1 cup broccoli florets
1 1/2 cups peas, defrosted
fresh rosemary, finely chopped
fresh ground pepper
1 1/2 10 oz. cans condensed cream of mushroom or cream of chicken soup
2 tbsp. milk or 1 egg yolk, to glaze

Directions

1. In a pot, bring water to boil.  Add chicken breasts and boil for 15 minutes, or until chicken is fully cooked. Remove and let cool, then shred into small pieces.
2. While chicken is boiling, in a frying pan, heat oil and stir fry onion, garlic and carrots for 5 min. Add broccoli and mushrooms and stir fry for an additional 5 minutes.
3. Transfer to a large mixing bowl. Mix together chicken pieces, vegetables and condensed soup.  Add peas, rosemary and season with pepper.
4. Spoon mixture into one of the deep dish pie crusts.  Wet the rim of both crusts with water and invert second pie crust on top. Remove the baking tin from the top crust and using your fingers, press edges together. Wet if necessary.
5. Cut a fews holes (or other shapes) in the top of the pie for steam to escape. Brush with milk or egg yolk.
6. Place pie on a baking sheet and bake in a preheated oven at 350F for 30-40 min, or until crust is browned.
7. Remove from oven and let set for 5-8 minutes before serving with a side of green salad.