Description

Ingredients

1-2 tablespoons Olive Oil 1 medium Onion 3 cloves Garlic, minced 2 Carrots peeled and chopped 1 teaspoon Salt ½ teaspoon Black Pepper 1½ lbs. Boneless Chicken (white and or dark meat) cut into bite size pieces ½ teaspoon dried Rosemary ½ teaspoon dried Thyme 2 tablespoons All-Purpose Flour 1½ cups Chicken Stock ¼ cup Heavy Cream 1 cup frozen Corn ½ cup frozen Peas 2 (9) inch pie crest (ready-made or from scratch) Topping: (Make while pasta is cooking and set aside) 1½ Panko Crumbs ½ cup of your favorite Potato Chips 4 tablespoons Unsalted Butter ½ cup Parmesan Cheese

Instructions

Add olive oil to a large sauté pan over medium heat, add diced carrots and sauté for 5 minutes or until carrots just start to brown slightly on the edges then add onions and sauté until they begin to soften, about 3-5 minutes, then add the garlic and sauté for 30 seconds. Add diced chicken, salt & pepper and brown, about 10 minutes. Sprinkle flour evenly over meat and veg mixture and stirring constantly sauté for 2 minutes. Add chicken broth stirring constantly until broth starts to thicken, 3-5 minutes. Turn heat to low and add thyme/rosemary and frozen vegetables and stir to incorporate until all ingredients are coated in the gravy. Place one pie crust to the bottom of a pie plate, add filling mixture then top with the other pie crust. Crimp the top and bottom pie crest together, place a few small slits in the top of the pie and bake in a 350-degree oven for 45 minutes or until crust is golden brown.

Serves

6-8

Additional Instructions

You can substitute the chicken with turkey and you will have turkey pie.

Chicken Lover's Chicken Pie