GranNini's Chicken (or turkey?) Pot Pie

GranNini's Chicken Pot Pie

(works great with leftover turkey, too!)

Ingredients:

2 unbaked pie crusts

2 chicken breasts, thawed and cubed

2 cloves of garlic, peeled and crushed

2 Tablespoons olive oil

1 onion, diced

2 large carrots, diced

3 large potatoes (red or yellow), peeled and cubed

6 mushrooms, sliced

2 Tablespoons butter (unsalted)

1/3 to 1/2 cup frozen peas

Gravy:

3 Tablespoons flour

3 Tablespoons butter (unsalted)

1 1/2 to 2 Cups Chicken (or turkey) broth

Seasonings to taste:  I add ginger, salt, pepper, and Lawry's seasoned salt

Directions:

Prepare two pie crusts, but do not bake them yet.  Put one pie crust into a pie plate, and set the other pie crust aside.

For a great recipe, click here: GranNini's Pie Crust.

Set the oven to 400 degrees.  Take a fork and stab your pie crust (the one in the pie plate) several times.  Fork-stabbing will help prevent your crust from bulging out when it bakes.  Bake your pie crust for 15 minutes.  Set your baked crust on a cooling rack while you prepare the rest of your pie. 

Fill a medium saucepan with water and place it on high until the water boils.  Once the water boils, add in the carrots & potatoes, and boil for 8 minutes.  Then add in frozen peas and boil for 4 minutes more.  Drain, and set aside.

Sauté the mushrooms in a large sauté pan with 2 Tablespoons of unsalted butter until the mushrooms are golden brown. Pour them onto a plate or bowl.

Add 2 Tablespoons of olive oil to the sauté pan and heat on medium high.  Add in the crushed garlic.  Add in the chicken and sauté until chicken is golden brown.  Add in onions until they soften.  Pour chicken and onions into a bowl.

Make the gravy in the sauté pan.  Turn the temperature down to medium.  Add in 3 Tablespoons of butter and let melt completely.  Gently sprinkle 3 Tablespoons of flour across the pan and use a whisk to stir them together, creating a roux.  Slowly add in chicken broth, whisking continuously until all the liquid has been added, and the gravy is the right consistency.  Sprinkle in ginger, salt, pepper, and Lawry's seasoned salt to taste.  

Pour chicken, onions and mushrooms back into pan and stir.  Slowly add in the potatoes, carrots and peas, and stir so that the gravy coats everything.

Pour all of the ingredients into the awaiting pie crust.

Drape the second, uncooked pie crust over the top of your bubbly pie goodness.  Crimp the edges together.  Use a sharp knife to slice two or three slits in the top pie crust to aid in 'venting.'  Or poke a few holes.  Whichever you prefer.  If you have a left over kabob skewer, they have pointy ends, and work GREAT at poking wee little holes in unbaked pie dough.

Bake your pie at 400 degrees for 20 - 25 minutes, or until the crust is a light golden brown, and the insides are bubbly and your house smells yummy.

Serve while hot.  But make sure to blow on your food when it's on your fork.  Your pie will smell so yummy that you'll want to pop the entire forkful in your mouth while it's piping hot, and you'll inevitably burn your tongue or the roof of your mouth if you don't cool it off just a wee bit.  

Trust me on this one.

Enjoy!!

Pictures below.

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 Sautéing the mushrooms until they're golden.

 Boiling veggies.  I haven't added the peas in yet.

 Mmmmm.  Gravy goodness.

 Unbaked pie.  Almost there!

All done!! Yummy yummy, to my tummy!

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