Today I simply have a delicious, comforting recipe to share with you, a perfect supper for a chilly winter evening. Enjoy!
Creamy Chicken & Mushroom Pot Pie (makes 1 pie)
1 pie crust (I use this recipe which yields 2 — freeze the other!)
12 oz cooked chicken (you can use canned or boil 2-3 chicken breasts), shredded
1 cup thinly sliced mushrooms
1 1/2 cup sliced carrots
1 cup diced onion
1 cup heavy cream
1/2 cup chicken stock
3 T flour
2 T butter
salt & pepper
Prep the vegetables and mushrooms by slicing. You can dice the carrots finer than I did, but it is up to you. In 2 separate, large sauté pans, melt 1 T butter in each. Once butter melted, add carrots and onions to one pan and mushrooms to the other. Allow to sauté for several minutes; the carrots and onions should be getting tender and the mushrooms should be browning. Once mushrooms are browned, turn the heat to medium-low and slowly add in heavy cream. Stir well. Add the onions, carrots, chicken stock, and salt and pepper to the mushrooms and cream. Stir well. Add in the cooked chicken and flour, stir until it starts to thicken. Turn heat off and let the mixture sit in the skillet while you prepare the pie crust. Roll out a cold pie crust quickly. Spoon the filling mixture into a glass pie dish. Beat an egg with some water to make an egg wash. Brush egg wash onto the edges of the pie dish, cover with your pie crust, press the edges into the egg washed edges of the dish, then brush the crust with the egg wash. Sprinkle with salt. Bake at 400* for 25-30 minutes (place pie dish on a cookie sheet for inevitable bubbling over). Allow to cool at least 10 minutes before serving — filling will be VERY hot!