The Late Night Gourmet
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- 30 Mar 2017
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I wanted to make something relatively simple, so I used premade pie crusts. The rest of the recipe comes together fairly quickly
Ingredients
2 celery stalks, sliced
4 carrots, sliced
1/2 red onion, diced
4 tablespoons butter
1 pound chicken breast, cut in 1 inch (25mm) chunks
Chicken seasoning
1 teaspoon thyme
3/4 cup canned peas, drained
1 cup chicken stock
I cup milk
3 teaspoons flour
salt and pepper to taste
2 ready made pie crusts
1 egg
Directions
1. Preheat oven to 425°F (218°C).
2. Melt butter in a pot and add carrots, celery, and onion. Heat, stirring occasionally, until onion is softened.
3. Stir in chicken along with thyme. Add peas. Stir in flour until fully combined. Heat, stirring occasionally, for a minute.
4. Add stock and milk. Scrape the bottom of the pan and stir thoroughly. Heat to thicken the mixture until it’s almost as thick as you want it in the pie: it should be like a gravy. It will thicken as the pie cooks in the oven.
5. Pour the contents of the pot into one pie crust.
6. Place second pie crust on top of the pie. Pinch the pie crusts together until the pie is sealed. Cut a few slits in the top crust to vent the steam. Whisk the egg, and brush over the surface of the pie. Bake for 30-35 minutes, until the surface is golden brown.
