Yep...I'm making chicken...again
Chicken Pot Pie
1 cup peeled carrots cut into bite size pieces
1 cup frozen peas (thawed)
1 cup frozen corn (thawed)
2 tbsp butter
4 boneless, skinless chicken breasts cut in bite size pieces
2 tbsp chopped onion
1 clove garlic, minced
1/4 cup flour
1 1/2 cups chicken stock
1/2 cup white wine (NOT riesling)
1/2 cup half-and-half
1 tbsp parsley (I just use dried...I sorta killed my parsley plant last year)
1 egg yolk beaten with 1 tsp water
1 Pillsbury refrigerated pie crust
First you're going to bring a pot of water to a boil. Throw in your peas and carrots for about 3 minutes. Drain your peas and carrots, but keep the boiling water. Next, you throw in your corn for just a minute. Drain it as well and set all three aside.
Heat up your oven to 400 degrees.
In a pretty big frying pan, heat up your butter (medium-high heat). Once it is melted, add the chicken. Cook the chicken until it is browned (takes about 10 minutes).
Add the garlic and onion and cook until they are softened.
Stir in your flour.
Add the stock (which Martha probably would have actually made fresh), wine, half-and-half, and parsley. Stir them all together and bring to a simmer. Then cover the pan and reduce the heat to low. Let it cook together for 10 minutes.
While that is cooking together, roll out your pie crust (again...Martha would've made this from scratch) and brush the egg yolk mixture around the edges.
Once your ten minutes is up, pour the contents of the frying pan into a 9 inch pie dish. Put your pie crust on top, egg side down. Crimp the edges and remove excess dough. Finally brush the top of crust with remaining egg mixture and cut two little slits in the top.
Bake your pie for 30 minutes. Then it should look like this: