|Julian's (Crispy Crust) Chicken Pot Pie|
|Room Temperature Pie Crusts, with Egg Wash|
|Crust with parchment paper and pie weights ready for first baking.|
|Baked once, weights removed, painted and ready to bake again.|
|Carrots, Green Beans, Celery|
1 box of refrigerated pie crusts
~ or your own previously made crust
2 tablespoons milk
1/3 cup butter
|Pillsbury Ready Crust|
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium sliced carrot
1 medium chopped celery
1/3 cup flour
1 1/4 cups chicken broth
1/2 cup heavy cream (or milk)
2 1/2 cups shredded cooked chicken
1 cup green beans, cut bite sized (fresh or canned)
1 teaspoon poultry seasoning
Let pie crusts (two pieces, one for top and one for bottom) come to room temperature by sitting on counter for 30 minutes. Place a baking tray on the oven rack, in the lowest position of your oven. Heat oven to 425°F.
Line a glass 9-inch standard (not deep dish) pie plate with the bottom crust. Pierce it in several places with a fork. Line with parchment paper and add pie weights or beans and bake 8 minutes sitting on the hot baking tray. Remove from oven and let cool briefly then remove the pie weights and parchment. Mix together the egg and milk, and paint the crust. Wrap the edge with foil to prevent browning. Reserve remaining egg wash. Return to oven for 5 more minutes to continue baking. Remove from oven and reduce oven temperature to 350F degrees.
In large saucepan, melt butter over moderate heat. Add onion, salt and pepper; cook 2-3 minutes, stirring frequently. Add carrots and celery and cook 5-8 minutes more just until fork tender. Stir in flour, until well blended. Slowly stir in broth and cream/milk. Cook and stir until bubbly and thickened.
Chop or shred your poached chicken breast or use leftovers from a roasted chicken. Canned chicken also works if necessary.
|Filled and ready for top crust.|
Bake 45 minutes in 350F degree oven. During last 15 to 20 minutes of baking, cover crust edge with strips of foil if necessary to prevent excessive browning. Cover the entire crust if becoming too brown. Remove from oven and let stand 15 minutes before serving. (Pass any extra sauce if needed, although I usually only use it for left overs rewarmed.)
|Julian's Chicken Pot Pie, inside.|