Chicken Pot Pie

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Servings
4

Prep Time
15 min

Cook Time
30 min

What You'll Need

2 cups chicken, cooked and diced
4 cups poached vegetables, such as diced leeks, carrots, celery, halved mushrooms, and pearl onions
½ cup frozen baby peas
3 tbsp. unsalted butter
4 tbsp. unbleached flour
4 cups Imagine® Free Range Chicken Broth
1 cup heavy cream
Freshly ground salt and pepper
9 oz. pie crust
Extra flour for rolling dough
1 egg
1 tbsp. heavy cream

Preheat oven to 400° F.
In a large baking dish combine the chicken and vegetables.
Pour the chicken broth and boil over a medium high heat until reduced by half. Reduce heat to simmer and melt butter in a heavy saucepan. Whisk in flour to make a paste, cook over a medium heat for only a couple of minutes, whisking continually — do not let the roux color. Remove from heat and whisk in the broth, whisking rapidly to blend well, return to heat and stir in the cream.
Cook for a further 2 minutes until the sauce thickens, coating the back of a spoon. Now is a good time to season to taste. If the sauce is too thick add a little more broth. Pour the sauce over the chicken and vegetables making sure the sauce just covers the chicken and vegetables. Adjust the seasoning and set aside.
Roll out the pie crust pastry on a floured surface roll it out to the shape of your baking dish and drape it about 1 ½" wider so it overlaps the dish slightly.
Crack the egg in a dish with the heavy cream and whisk until blended.
Paint the entire surface of the pastry with the egg wash. With the point of a sharp knife pierce the pastry in a decorative manor with diagonal lines. In the middle of the crust poke a ¼" long vent and open it up slightly with the tip of your knife.
Place the pie dish on a baking sheet and bake in oven for 20 to 30 minutes, reduce the temperature to 375°F and continue to bake for a further 20 minutes or until the crust is golden and the filling is bubbling. Serve hot.