Chicken Pot Pie

Serves 1
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Directions

  1. 1Roll out the pie crust dough.
  2. 2Trim the edges of the pie crust with a pizza cutter.
  3. 3Place one rolled pie crust into a pie plate.
  4. 4Dock the bottom of the pie crust with a fork.
  5. 5Cut a vent hole in the center of the second pie crust using a cookie cutter.
  6. 6Chill both pie crusts in the refrigerator while making the filling.
  7. 7Chop carrots, onions, and celery into medium-sized pieces.
  8. 8Tear oyster mushrooms into smaller pieces.
  9. 9Add 0.5 cup of unsalted butter to a pot over heat.
  10. 10Add the chopped carrots, onions, celery, and torn mushrooms to the pot.
  11. 11Add 2 tablespoons of fresh thyme and a pinch of salt to the vegetables.
  12. 12Sauté the vegetables until tender-crisp, about 7-8 minutes.
  13. 13Clear a hole in the center of the vegetables and add a dash of oil.
  14. 14Grate garlic into the hole and sauté it until fragrant.
  15. 15Add 0.5 cup of all-purpose flour to the pot and cook it out for 1-2 minutes.
  16. 16Pour in 0.33 cup of cognac and let it absorb into the flour to create a paste.
  17. 17Add 2.5 cups of chicken stock to the pot.
  18. 18Pour in 0.5 cup of heavy cream.
  19. 19Add 10 ounces of frozen peas to the mixture.
  20. 20Season the stock with salt and pepper.
  21. 21Let the mixture simmer to thicken for about 5 minutes.
  22. 22Add 0.25 cup of fresh dill to the thickened filling.
  23. 23Add 3 cups of shredded roasted chicken to the pot and mix well.
  24. 24Turn off the heat and remove the filling to cool.
  25. 25Pour the cooled filling into the cold pie crust.
  26. 26Place the second pie crust on top and crimp the edges to seal.
  27. 27Brush the top crust with an egg wash.
  28. 28Bake the chicken pot pie in the oven.
  29. 29Remove the baked chicken pot pie from the oven.
  30. 30Serve a slice of the chicken pot pie.

Ingredients

  • 2 pie crusts
  • 0.5 cup unsalted butter
  • carrots
  • onions
  • celery
  • 5 ounces oyster mushrooms
  • 2 tablespoons fresh thyme
  • salt
  • oil
  • garlic
  • 0.5 cup all-purpose flour
  • 0.33 cup cognac
  • 2.5 cups chicken stock
  • 0.5 cup heavy cream
  • 10 ounces frozen peas
  • pepper
  • 0.25 cup fresh dill
  • 3 cups roasted chicken
  • egg wash

Equipment

rolling pinpizza cutterpie plateforkcookie cutter setpotspatulagrateroven

Tips

  • Don't cut vegetables too small for texture.
  • Chill pie crusts while making the filling.
  • Remove filling to cool before adding to pie crust.

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