Chicken Pot Pie

Ingredients

• 2 medium Carrots (peeled and diced into ½‑inch pieces)
• 1 large Onion (diced)
• 2 stalks Celery (chopped)
• 5 oz Oyster Mushrooms (torn into bite‑size pieces)
• 2 Tbsp Unsalted Butter (cut into small cubes)
• 1 Tbsp Olive Oil (for sautéing)
• 2 tsp Fresh Thyme (leaves stripped from stems)
• to taste Salt
• 2 cloves Garlic (minced)
• 0.5 cup All‑Purpose Flour (sifted)
• 0.33 cup Cognac (good quality, for deglazing)
• 2.5 cup Chicken Stock (low‑sodium)
• 0.5 cup Heavy Cream
• 10 oz Frozen Peas (no need to thaw)
• 0.25 cup Fresh Dill (chopped)
• 3 cup Roasted Chicken (shredded, cooled)
• 1 Egg (beaten for egg wash)

Instructions

1. Prep Vegetables

   Peel and dice the carrots, dice the onion, chop the celery, and tear the oyster mushrooms into bite‑size pieces.

   Time: PT10M

2. Sauté Vegetables

   Heat the butter and olive oil in a large sauté pan over medium heat. Add the carrots, onion, celery, oyster mushrooms, thyme, and a pinch of salt. Cook, stirring occasionally, until the vegetables are tender‑crisp, about 7–8 minutes.

   Time: PT8M

3. Add Garlic

   Stir in the minced garlic and sauté for about 1 minute, until fragrant but not browned.

   Time: PT1M

4. Make the Roux

   Sprinkle the sifted flour over the vegetables and stir to coat. Cook for 1–2 minutes, allowing the raw flour taste to disappear.

   Time: PT2M

5. Deglaze with Cognac

   Pour in the cognac, stirring quickly to combine. Let it simmer for about 1 minute so the alcohol evaporates and the mixture forms a smooth paste.

   Time: PT1M

6. Add Stock and Cream

   Stir in the chicken stock and heavy cream. Bring the mixture to a gentle simmer.

   Time: PT5M

7. Thicken the Filling

   Add the frozen peas, season with additional salt if needed, and let the sauce simmer for about 5 minutes, or until it thickens to a gravy‑like consistency.

   Time: PT5M

8. Finish the Filling

   Stir in the chopped fresh dill and the shredded roasted chicken. Mix until everything is evenly incorporated.

   Time: PT2M

9. Assemble the Pie

   Place one prepared crust into the chilled pie dish, fill with the hot chicken mixture, then top with the second crust. Trim excess dough, crimp the edges, cut a vent in the center, and brush the top with the beaten egg.

   Time: PT5M

10. Bake

    Bake in a pre‑heated oven at 375°F for 45–60 minutes, or until the crust is golden brown and the filling is bubbling.

    Time: PT45M

    Temperature: 375°F

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g