- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Yield: 4-6 servings
If you are good with pastries, there’s nothing as beautiful as your own pie crust. I have convinced myself that I cannot succeed at any pastry.
Contents
This dish is perfect for using up left-over roasted chicken. As always, organic, free-range meat is tastier and healthier.
Buttermilk gives this pot pie a unique, rich flavor.
Ingredients
- 2 chicken breasts, skin and bone removed
- 1 tablespoon of olive oil
- 1 tablespoon oregano, crushed
- 1 medium onion, finely chopped
- 2 ounces of butter
- 8 ounces of button mushrooms, washed and sliced
- 4 garlic cloves, smashed with the butt of a knife
- 8 ounces of peeled and cubed carrots
- 1 medium russet potato, peeled and cubed
- 10 ounces of sweet peas (about 1.5 cups)
- ½ teaspoon thyme
- 1 teaspoon sage
- 1 tablespoon all-purpose flour
- ¾ cup milk
- 3 tablespoons buttermilk
- 2 tablespoons chicken broth (or more, if needed)
- 2 frozen pie shells, thawed
- 1 egg, beaten
- salt and pepper to taste.
Instructions
- Par-boil the cubed carrots and potato for 5 minutes and set aside. Drain and reserve the water.
- Season the chicken breasts with oregano, salt, and pepper. Heat olive oil in a large frying pan and fry the chicken until cooked. Remove and cool. Cube the chicken meat when it is cool to the touch.
- In the same pan, melt butter and fry onions until clear and soft. Add mushrooms and garlic, and fry for 2 minutes. Add flour, and fry for 3 minutes, stirring frequently.
- Begin adding the milk slowly, stirring or whisking constantly, until a smooth sauce is achieved. Add the buttermilk. Continue stirring. Add the chicken broth and stir.
- Add the cubed chicken and stir to coat.
- Add the peas, carrots, and potato cubes. Season with thyme, sage, salt, and pepper.
- If the sauce is too thick, add water from the parboiled vegetables by the tablespoon until creamy.
- Line a deep pie dish with one of the pie crusts. Pour in the chicken mixture.
- Wet the edge of the pie crust with more of the par-boiling water. Place the second pie crust on top and seal the edges.
- Stab the crust 4-5 times with the tines of a fork, brush with beaten egg, and bake according to pie crust package directions or until golden brown, approximately 45–50 minutes.
- Remove from the oven. Let stand for 5 minutes before cutting and serving.
