Chicken Pot Pie with Sourdough Crust
Nothing says comfort food like a chicken pot pie. With fall just around the corner I wanted to create a savory pie with my sourdough pie crust recipe. During the colder weather chicken pot pie is one of my family’s favorite comfort foods and with the addition of the sourdough pie crust this pie was a winner with the family. My sourdough pie crust uses a combination of Crisco and butter which make the crust light, flakey and buttery. Perfect for a savory pot pie and a sweet one as well. So next time you want comfort food I hope you give my recipe for chicken pot pie a try. I know you will not be disappointed.
Ingredients
+ 2 cups diced chicken breast cooked (rotisserie is fine)
+ 1 can cream of chicken soup
+ 2 tablespoons of flour
+ salt to taste
+ 1/4 cup chicken broth
+ 2 tablespoons butter
+ 1 cup milk
+ 2 tablespoons of olive oil
+ 1 shallot
+ fresh or frozen peas and corn chopped
+ one medium size potato cooked and diced into small chunks
+ 1/2 teaspoon onion powder
+ 1/2 teaspoon garlic powder
+ 1 beaten egg
+ two sourdough pie crusts
Steps
+ Place one of the pie crusts in a pie dish and bake for about 10 minutes at 350 degrees.
+ Saute shallot in a large pan with the butter and olive oil until soft.
+ Add the frozen peas and corn.
+ Cook 5 minutes until tender.
+ Add the flour and cook for two to three minutes to remove the flour taste.
+ Next add the cooked diced potato.
+ Slowly add in the chicken broth, soup and milk.
+ Stir until the mixture starts to get thick and bubbly.
+ Add spices and salt and pepper to taste.
+ If mixture is too thick you can add more chicken broth or milk.
+ Pour mixture into the partially cooked pie crust.
+ Top with remaining pie crust.
+ Cut slits in the top of the crust to vent.
+ Brush the top of pie crust with a beaten egg.
+ Cook 350 degrees for 35 to 40 minutes.
Enjoy!
Leave a Reply