Chicken Pot Pie with Sourdough Pie Crust
Ingredients
2 cups of diced chicken
1 can cream of chicken soup
2 tablespoons of flour
salt to taste
1/4 cup chicken broth
2 tablespoons butter
1 cup milk
2 tablespoons of olive oil
1 shallot
Fresh or frozen peas and corn chopped
1 medium size potato cooked and diced into small chunks
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 beaten egg
Steps
Place one of the pie crusts in a pie dish and bake for about 10 minutes at 350 degrees.
Sauté shallot in a large pan with the butter and olive oil until soft. Add the frozen peas and corn.
Cook 5 minutes until tender.
Add the flour and cook for two to three minutes to remove the flour taste.
Next add the cooked diced potato.
Slowly add in the chicken broth, soup and milk.
Stir until the mixture starts to get thick and bubbly.
Add spices and salt and pepper to taste.
If mixture is too thick you can add more chicken broth or milk.
Pour mixture into the partially cooked pie crust.
Top with remaining pie crust.
Cut slits in the top of the crust to vent.
Brush the top of pie crust with a beaten egg.
Cook 350 degrees for 35 to 40 minutes.
Enjoy!
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