Chicken Pot Pie
from ButterYum
makes two 5-inch pies
Ingredients
double pie crust recipe (check out my all-butter crust here - lots of how-to photos)
3 tablespoons minced onion
3 tablespoons unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground dried sage (optional)
3 tablespoons all purpose flour
3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try mine)
1/3 cup whole milk
1 cup diced cooked chicken (or turkey)
1 cup frozen mixed vegetables
1 egg (any size)
1 tablespoon water
Directions
In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.
Add the flour and stir for 1-2 minutes.
Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.
Remove from heat and stir in cubed chicken and frozen mixed vegetables; set aside until needed.
Preheat oven to 325F and place rack in lower third of oven.
Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.
Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.
Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.
Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.
Remove from oven and cool for 15 minutes before serving.
Notes
To make a 9-inch deep pie pot pie, double the filling ingredients.
All chicken stocks are not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.
For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.
To make turkey pot pie, substitute turkey for the chicken and add 1/2 teaspoon ground sage while sauteing the onions.