• Tweet

FLOATING CRUST CHICKEN POT PIE
1 pie crust OR a pre-made PILLSBURY pie crust
1 egg
4 tablespoon butter
1 LARGE shallot, diced
2 LARGE carrots, peeled and diced
4 cloves garlic, minced
3 tablespoons WONDRA flour
1 1/2 cups homemade chicken broth
1 1/2 cups WHOLE milk
FRESH ground sea salt and black pepper
1 tablespoon FRESH chopped thyme pieces
3 cups chopped cooked chicken *see notes
1 can LeSeur Peas, drained WELL

• Preheat oven to 400°.
• Roll the crust to 1 inch larger between two sheets of parchment paper.
• Remove the top parchment paper.
• Fold and crimp the outer edge to decorate the crust.
• Arrange parchment on baking sheet.
• Refrigerate 15 minutes.
• Beat egg with 1 tablespoon water and brush crust. Save remainder for later.
• Bake 10-12 minutes until LIGHT-MEDIUM golden brown.
• Remove from oven to cool, but leave oven on.
• In large skillet melt butter.
• Add carrots and shallots, sauteing and cooking 8-10 minutes until carrots have softened.
• Add garlic, sauteing 30 seconds more.
• Add flour, stirring to blend.
• Add chicken broth and milk, stirring regularly, until sauce thickens.
• Add thyme, FRESH ground sea salt and black pepper.
• Fold in the chicken pieces and peas.
• Arrange crust on top.
• Lightly brush with another layer of beaten egg.
• Place pan in oven baking 10-15 minutes until crust is golden and filling is bubbly.

NOTES:

• To make this recipe easier I use COSTCO rotisserie chicken pieces.
• You can also use frozen peas, but I find the canned Le Seur peas are much more tender.