cooking with friends kitchen
4 tablespoons olive oil
1 ½ pounds boneless and skinless chicken breasts, diced*
2 garlic cloves (optional)
1 large onion, diced
2 celery sticks, chopped
2 large carrots, peeled, diced and pre-cooked (1 ¼ cups)
3 sprigs fresh thyme (or ½ teaspoon dried)
1 teaspoon salt
1 potato, peeled, diced and pre-cooked (3/4 cup)
½ cup frozen petit peas
1 ¾ cups chicken broth (if not using wine or cream, use a bit more)
1/8 cup white wine (optional)
1/8 cup half and half or heavy cream (optional)
3 tablespoons flour
2 sheets of pie dough
In a large skillet, heat the olive oil and butter. Sauté the chicken, seasoning with some salt, pepper, minced onion and onion powder for about 7 minutes until fully cooked. Remove the chicken from pan and set aside. Add a touch more oil and begin cooking the onions, garlic and celery. Add the cooked carrots and fresh thyme. Combine the chicken with the vegetables and create a roux by adding the flour. Just as it becomes pasty, gradually add the chicken broth and other desired liquid ingredients until you reach your desired consistency. At the very end, stir in the peas and potatoes.
Fill the prepared pie pan with filling, top with crust and make it look attractive by crimping the edges. Pierce the top of the crust in several places to allow air in during cooking. Bake or freeze.
If cooking, pre-heat the oven to 375 degrees and bake for approximately 30 minutes until golden. You may have to place the pie under the broiler to achieve a crispy top.
*If you have leftover chicken, you can omit the first step and use the pre-cooked chicken.
Makes 1 large pie