Chicken Pot Pie
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
4 pot pies
- Serves:
- 4
ingredients
- 2 tablespoons extra virgin olive oil
- 2 chicken breasts
- 1 small onion
- 1 garlic clove
- 1 tablespoon flour
- 1⁄2 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas
- salt & fresh ground pepper
- 2 store-bought pie crusts
- 1 egg, lightly beaten
directions
- Pre-heat the oven to 400ºF.
- Place a medium skillet over medium-high heat with two turns of the pan of Extra Virgin Olive Oil, (about 2 tablespoons). Dice and add the chicken and cook until brown, 5-6 minutes. Add the onion and garlic and cook until the onion is tender, 3-4 minutes. Sprinkle the flour over the skillet, cook about 1 minute, then add the beef stock, Worcestershire sauce and peas. Cook until thickened and the peas have heated through, about 2-3 minutes. Season with salt and pepper, then remove from the heat to cool slightly.
- While the mixture is cooling, unroll the pie crusts and cut them in half, so that you have four half moons. Divide the mixture between the four crusts, placing a mound on one side of each half moon, leaving a small border around the edge. Brush the edges of each crust with the egg wash and fold in half to enclose the filling. Press down to seal and crimp with a fork. Brush the tops of the dough with egg wash and transfer to a baking sheet. Bake until golden brown, about 10 minutes.
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