Why is this pot pie lazy? Aside from mixing a few ingredients to make the filling, I use frozen veggies, refrigerated pie dough and don't even mess with putting it into the pie tin. I find we can get more filling, meaning, more meals, into the pie crusts if I use an 8x8 glass pan :)
The pot pie has a flakey, buttery crust, warm and creamy filling and its hearty. There are a lot of vegetables, potatoes and chicken in every bite to ensure this is the only dish you'll have to make to ensure full tummies all around.
I start by preheating my oven to 350° and getting all of my veggies chopped. My frozen peas or pea/corn/carrot mix can get pulled out of the freeze to de-thaw a tad before I use it.
As I've mentioned, I use an 8x8 glass dish. It allows for more filling, is easier to handle and the deep sides ensure it doesn't make a mess of the oven in case one of the seams comes apart.
Start by spraying the glass pan, and lay down one of the refrigerated pie doughs into the bottom. Prick with a fork to ensure it doesn't bubble up during the cooking process. Put your second pie crust back into the fridge until ready to use! It's easier to handle if it stays refrigerated.
Next we will get to work cooking the chicken. Add 2 tbsp of butter to the pan and let it heat until melted. Next, lightly salt and pepper the chicken once it's in the pan and cook it until no pink remains, about 10 minutes. Remove the chicken and set aside to cool.
Melt 2 more tbsp of butter and add your vegetables to the pan to begin cooking until soft. Hold off adding your frozen peas or peas/corn/carrot mix. Cook the veggies until soft, about 10 minutes. Add your frozen peas mix as well as your chicken back into pan.
Sprinkle 1/4 cup of flour onto the vegetables and let it coat the chicken and vegetables. This creates a roux of sorts to thicken the mixture. After about 2 minutes, slowly add the chicken stock. Stir after adding a bit each time. Next, add the milk or almond milk, in this case I used light coconut milk since I wanted the pot pie dairy free.
Stir the sauce until it begins to bubble and thicken. Remove from heat and let cool a bit before scraping the filling into the bottom of the pie crust. Next, take the second pie crust and put it over the filling and crimp the edges down so that two crusts are pinched together. This doesn't need to be fancy!
Crack an egg, lightly whisk and brush the top crust with the egg wash. Do NOT skip this step!!! It's the icing on the cake, I promise. Cut 4 slits into the pie crust to allow for steam to escape while cooking and pop it into the oven. This will cook for about 30-35 minutes. When it's done, just let it cool for a few minutes before you slice into it. I know it's really hard to wait, but this will let your sauce re-thicken a bit. And also ensure when you dive in you don't burn your mouth :)
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