Recipe: Chicken Pot Pie++++

Chicken Pot Pie
Note:  Defrost the pie crust and top 3 hours in advance

Pie on Pi Day

Ingredients:

5-mins Chicken cubes seasoning:
Chicken thigh cube 1 1/2 cups

Salt 1tsp
Black Pepper 1tsp
Chicken Essent 1rsp
EVOO 1Tsp

3 Nine-inch single crust pie and pie top                                     

EVOO 2Tsp                                   

Onion chopped 1/2cup

Potato diced 1 medium

All-Purpose Flour 3Tsp

Dried rosemary or Oregano 1/2tsp

Carrot 1 medium diced

Frozen Green Peas 1 cup

Garlic minced 1/2tsp                                     

Black Pepper 1/4tsp

Chicken broth 1 cup

Egg 1 for egg wash (mix 1 Egg and 1 Tsp of water together)

Method:

1. Defrost the pie crust 3 hours in advance
2. Preheat the oven to 425 degrees F
3. On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside.
4. Add oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown.
5. Turn to medium-low heat, sprinkle the 3 Tsp of flour over the mixture, and stir to blend. Season with 1/2 tsp of oregano/rosemary, 1/4 tsp of black pepper, and 1/2 tsp of garlic.
6. Add 1 cup of chicken broth, and peas, carrot, and chicken into the pan. Bring to a boil. (Note:  The texture should be on the thick side.  As it bakes, it will become more liquidy.) Transfer the mixture to the crust pie and place the pie crust over the top. Cut slits for steam, and flute the edges.
7. Place on a baking sheet, and bake for 20 minutes.
8. Brush egg wash on the pie top to bake for another 5 minutes or until golden.
9. Let the pie stand for 10 minutes before serving.