Chicken Pot Pie
1 tsp olive oil
1 TBL butter
1 small onion or ½ large onion, diced
1 stalk celery, diced
2 carrots, diced
1 or 2 cloves garlic, minced
2 TBL flour
¼ cup white wine or sherry
¾ cup to 1 cup chicken broth
¼ cup cream
2 cups diced chicken (leftovers or rotisserie chicken)
1 cup frozen peas
1 cup frozen corn
1 or 2 pre-made pie crusts (feel free to make your own)
Preheat oven to 350 degrees
Add olive oil and butter to a Dutch oven style pan. Heat on medium heat until hot. Add onion, celery and carrots. (At this point, you can add any other diced vegetables you want. I added diced zucchini and mushrooms. You could also add butternut squash.) Season with salt and pepper. Sauté until onions are translucent and tender. Add the garlic and stir until combined (about 30 seconds.)
Add the flour, stir and cook for 1 to 2 minutes. Add the wine and stir. Let the wine cook off for about 1 minute. Add the chicken broth. Stir in, scrapping the bottom of the pan well. Let thicken. Add the cooked chicken, peas and corn. Stir well. Add the cream. (Add more broth if the mixture is too thick.)
One crust pie: Add mixture to pie plate and cover with pie dough. Crimp crust to the pie pan. Cut slits in top pie crust so it can breath in the oven. Brush lightly with egg wash (1 egg mixed with about 1 or 2 tsp off water)
Two crust pie: Place bottom pie dough in bottom of the pan. Fold edges under to line up with pie pan. Add mixture to pie plate and cover with pie dough top. Crimp crusts together to the pie pan. Cut slits in top pie crust so it can breath in the oven. Brush lightly with egg wash.
Bake for 30 to 40 minutes.
If you would like to use uncooked chicken, diced 1 or 2 boneless chicken breasts. Add them to the pot before you add garlic. Brown the chicken. Add the garlic and continue the recipe.