I never make this for my kids. It is pretty much 1000X better than my other casserole-type chicken pot pie recipe. Let’s face it, kids are whiny, picky, fussy eaters. Generally my rule is: if it’s on the table, you WILL eat it without complaint (or you can complain and you will eat 2 helpings – even if you have to finish it for breakfast. You. Will. Eat. It.) I’m a mean mom and I make no apologies for it. However, there is also an unwritten rule and it is this. There are just some foods that are too delicious, or really expensive and not worth forcing kids to eat because they just don’t deserve it. Like caviar. Or filet mignon. Avocadoes. Or this chicken pot pie.
1/2 cup Butter
1/2 cup all purpose Flour
1 1/2 cups Chicken Broth
1 1/2 cups Half and Half
3/4 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Butter
8 oz fresh sliced Mushrooms, I prefer white button
1 small onion, chopped
1 cup frozen peas
3 cups cooked chicken, I use shredded chicken
2 hard boiled eggs, peeled, chopped
2 refrigerated pie crusts, use the kind that come rolled up
1 Tbsp Whipping Cream
1 Egg, beaten
With the first 6 ingredients you will make a basic white sauce.
For those of you who need a run-down of how you do that: Melt butter in a saucepan, whisk in the flour. Cook for 1 minute, stirring constantly. Slowly stir in Chicken broth and half and half, whisk until smooth. Add salt and pepper. Continue to whisk while over medium heat until it thickens and bubbles. Turn off stove and set white sauce aside.
In a frying pan, melt one of the tablespoons of butter and saute the mushrooms. Season to taste with salt and pepper. Add mushrooms to white sauce. Add the other tablespoon of butter to the frying pan and saute the onion until they start to turn clear and soft. Add the peas. When the peas are soft, add the onions, peas, chicken and chopped eggs all into the white sauce and stir just until well-incorporated.
Preheat oven to 375 degrees. Place one pie crust into a deep dish 9” pie pan. If you buy a pre-panned pie crust (with a cheap disposable pan) this will not fit. Those things are just flimsy and while great for dessert pies, they never have enough room for a savory dinner pie filling. So, I recommend using your own nice DEEP pie dish and buying a pie crust. Unroll, fill and cover with the other pie crust. Cut some pretty slits to vent. Trim off the excess pastry. Fold over pastry and flute the edges. Combine the whipping cream and egg, beat well then brush over your pie. Bake at 375 for 30-35 minutes. Let cool for 15 minutes before slicing and serving.
Yield: 8 generous slices of chicken pot pie deliciousness.
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