Southern Chef & Cooking Instructor Bonnie Ward Strauss shares her wonderful Pot Pie Recipe! For more on Bonnie, CLICK HERE.
CHICKEN (or turkey) POT PIE:
Adapted from Sunny Anderson
Yield: 6 to 8 servings
1 1/2 pounds chicken tenders (about 10 tenders) *See notes
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions or 1/2 cup diced onion
1 cup frozen peas and diced carrots (or other diced veggies such as green beans, etc.)
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream (or substitute whole or low-fat milk)
1 9-inch homemade or store-bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Special equipment: 10-inch cast-iron or other 10-inch pan
Preheat the oven to 400 degrees F.
Sprinkle and rub the chicken tenders with paprika, sage, oregano, salt and pepper. Heat a 10-inch pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken to a plate with tongs, leaving the oil in the pan. Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
*To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper. (If using turkey, the seasonings may be added here: 1/2 tsp. sweet paprika, 1/2 tsp. dried sage, 1/4 tsp. dried oregano, pinch of salt and freshly ground black pepper.)
Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the heavy cream or milk. Season with salt, if needed.
**Return the chicken to the pan and stir to combine. If not baking in the pan pour mixture into a deep pie pan or baking dish. If baking in the cooking pan unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a sharp knife, gently cut 3 vents or cut-out shapes in the top of the crust. Place in the oven and bake until the crust is golden brown, about 20 minutes.