Ingredients:
*4 Tablespoons unsalted butter
*1 small-medium yellow onion, finely chopped
*1 large baking potato, cubed
*5 carrots, peeled and chopped
*2 stalks celery, chopped
*Kosher salt to taste
*black pepper to taste
*4 cloves garlic, minced or pressed
*2 teaspoons dried thyme
*3 Tablespoons flour
*1/2 cup white wine
*2 cups chicken broth
*1 teaspoon Dijon mustard
*1 cup frozen corn, thawed
*1 cup frozen peas, thawed
*3 cups cooked shredded chicken or 3 cans chopped chicken breast in water
*corn starch
*cold water
*1 box refrigerated pie crust (there are 2 pie crusts per box)
*cooking spray
*1 egg
*splash of water
Directions:
Preheat oven to double pie crust directions. Remove sealed pie crusts from the box and lay on the counter still in their packaging to allow them to come to room temperature.
Heat a large saute pan over medium heat. Once hot, melt the butter in the pan. Cook the onions and potatoes, seasoned with salt and pepper, until the potatoes are half-way tender. Add the carrots and celery with more salt and pepper to taste, and saute until the carrots are tender. Add the garlic and thyme, and cook for 1 more minute, stirring frequently. Add the flour and cook for about two minutes, stirring frequently.
Turn the heat to medium-high. Deglaze the pan by adding the white wine. Stir well. In a measuring cup, whisk together the chicken broth and Dijon mustard. Whisk in the chicken broth-mustard mixture into the pan. Add the corn, peas, and chicken. Cook on a low simmer until the sauce thickens up to a thick gravy, stirring frequently. (If it needs to be thickened even after it has thickened naturally on the stove for a while, pour about half a cup of cold water into a glass. Mix in a tablespoon or so of corn starch, and whisk. Gradually stir in a little of that mixture into the pan at a time, stirring until the mixture comes to a bubble. After a minute or two, if it needs more, then add a little more from the glass at a time. Once thickened, remove from the heat and set aside.
In a deep pie plate or deep baking dish, place one pie crust. Trim off the edges. Scoop chicken mixture on top of the pie crust. Top with the other pie crust. Flute the edges.
In a small bowl, whisk the egg together with a splash of water to create an egg wash. Brush the top of the pie crust with the egg wash. Cut four small slits in the top to let the steam escape when baking. Cover just the fluted edges with foil to prevent them from over browning.
Bake for 30-45 minutes, or until golden brown. Let it sit for 10 minutes.
*Note: I usually make a double recipe, make one chicken pot pie, and freeze the other half of the filling. It makes for an easy dinner later. Just defrost the filling and bake in the pie shells in the oven.
