3Chicken Breasts(OR 4-5 cups of Leftover Turkey, shredded)
2TablespoonsExtra Virgin Olive Oil
Salt & Pepperto taste
½cupButter
½cupOnionfinely diced
4clovesof Garlicminced
¾cupFlour
2 ¾cupsChicken Stock
1cupFrozen Peas
1cupFrozen Corn
½cupHeavy Cream
1TablespoonDried Parsley
1egg
2TablespoonsWater
Instructions
Pie Crust
Cut the butter and vegetable shortening into smaller cubes (1”-½” cubes) and place in the freezer for 10 minutes.
In a large bowl combine the flour, sugar, and salt. Add the cold butter and vegetable shortening to the bowl. Using a pastry cutter or 2 butter knives, cut in the butter and shortening.
Continue cutting in the butter and shortening until the butter/shortening is in pea sized lumps. You do not want to over incorporate the butter and shortening. Keeping the lumps of butter and shortening in the dough will yield a light and flakey crust. (if you are using two butter knives, hold the two knives in both hands, blade down, and cut in the opposite direction, starting in the middle with both knives together and pulling to the outer edges of the bowl. Repeat this process until the butter and shortening are in pea sized lumps.)
Add the water a couple tablespoons at a time. Using a spatula to fold the water into the dough. Add enough water that the dough sticks together when you pinch it. You will want to be gentle, and not overwork the dough.
Seperate the dough into two equally sized balls and wrap with plastic wrap. Refrigerate for a minimum of 30 minutes.
Pie Filling
(If you are using already cooked chicken or turkey, skip this step) Season the chicken breast with salt and pepper. In a large heavy bottomed pot add 2 tablespoons of extra virgin olive oil and chicken breasts. Cook over medium low heat until the chicken breasts are fully cooked and browned on the outside.
Remove the chicken from the pot and shred. If you are using leftover turkey or already cooked chicken, shred and measure out 4-5 cups of meat.
In the same pot that you cooked the chicken in, over medium low heat, melt ½ cup of butter. Add in the diced onion and minced garlic cloves and saute until fragrant, about 2 minutes.
Sprinkle the flour on top of the butter and stir to combine. It will start to create a thick and lumpy paste. This is called a roux and this is what will make the filling thick and creamy. Stir for 2 minutes to let the roux cook slightly.
Stirring steadily, add all of the chicken broth. Stir until no lumps remain.
Add the peas, corn, and parsley, and bring to a simmer.
Add the shredded chicken or turkey into the filling, and stir to fully combine.
Stirring constantly add in the heavy cream and season with salt and pepper (to taste).
Remove from heat and set aside.
Assembling the Pot Pie
Preheat the oven to 375°F and grab a 9” pie plate.
In a small bowl whisk the egg with 2 tablespoons of water and set aside.
On a large, lightly floured surface, roll out one of the pie crusts to about ¼” - ⅛” thickness. You want it to be about 13”-14” in diameter for a 9" pie plate.
Carefully pick up the pie crust and place it in the pie plate. Gently press the pie crust down to ensure there are no air bubbles. Poke the bottom of the crust about a dozen times with a fork. This will allow air to escape during baking so that there are no air bubbles.
Add the pot pie filling to the crust. You want the filling right to the top of the pie plate, but not overflowing. Set aside.
Roll out the top crust to about 11" in diameter. While the crust is on the counter, with a sharp knife cut a few slits in the center of the pie crust (see pictures above). Set aside.
Take the egg/water mixture and using your finger or a pastry brush, brush the egg mixture around the outer rim of the bottom pie crust.
Gently place the top piece of pie crust on top and gently pinch around the edges to adhere.
Using a sharp knife or kitchen shears, cut off the excess pie crust around the edge of the pie plate (see picture above).
Crimp the edges of the crust.
Brush more of the egg mixture all over the top of the pie.
Bake for 50-55 minutes until golden brown. Serve immediately.
Notes
Keep chicken pot pie leftovers tightly sealed in the refrigerator for up to 3 days.Make ahead for freezing: Prepare pot pie entirely up to step 10. Do NOT brush the egg mixture on top before freezing. Freeze unbaked pie tightly wrapped, for up to 3 months.When ready to make frozen chicken pot pie; Brush with egg mixture and bake at 375° from frozen for an extra 30 minutes. Total of approx. 1 hour 30 minutes. Until golden brown and bubbling.