Chicken Pot Pie Ingredients:
- 3 chicken breast
- 2 cups frozen mixed vegetables
- 1 tsp Fresh Thyme
- ½ tsp Fresh sage
- 1 tsp minced garlic
- 1 tsp olive oil
- Salt and Pepper to taste
- ¾ Cup heavy cream (whipping cream)
- ¾ Cup chicken stock
- ¾ Cup white wine
- 1 package store bought Pie crust
- 1 egg
Rue Ingredients:
- ½ cup flour
- ½ stick butter
We used 5” individual pie plates for our chicken pot pie.
Procedure:
Preheat oven to 350 degrees. For each individual pie use 1 pie crust. Set pie crust out and let soften.
In the 2qt sauce pan fill ¾ full of water add a generous pinch of salt and chicken breast cover with Redy-cook valve open when it whistles close valve and cook for 15-20 minutes on medium heat. When cooked chop chicken and set aside.
In the 1.5qt sauce pan melt butter over medium heat for 1.5 minutes. Add flour and stir for a thick paste. Add cream, chicken stock, wine and salt & Pepper. Continue to stir for a few minutes until sauce thickens. If it thickens too much add a little cream to thin. Set sauce aside.
In 10” skillet over medium heat add olive oil, garlic and vegetables sauté for 4 – 5 minutes. Add the herbs and chopped chicken and cook for two minutes, add cream sauce, cook for an additional 2 minutes.
Lay out each pie crust in 2 individual pie dishes. Divide chicken mixture equally into pie crust and fold over pie crust to create top crust. Separate egg and whip with a fork; using a pastry brush, brush egg wash on pie crust. Cook on 350 degrees for approximately 25 minutes.