Herbed Chicken Pot Pie
Sage and rosemary are a savory addition to the crust, and water chestnuts lend a satisfying crunch to this healthy version of a winter classic. Crust is used on top only so it doesn’t overwhelm the delicate filling.
Ingredients:
Pie Crust
Use recipe for Florence Ueberroth’s Famous Pie Crust, adding
- 1 teaspoon organic dried thyme
- 1 teaspoon organic dried sage
Roll out crust thinly between two sheets of waxed paper. Set aside until filling is done.
Filling
- 2 Tablespoons butter
- 1 small package mushrooms, washed and sliced
- 4 stalks celery, diced
- 3 large shallots, peeled and diced
- 1/4 cup frozen peas and carrots
- Small bunch fresh parsley, chopped
- 1 small can chicken broth
- 1/2 cup sherry
- 1 can cream of chicken soup
- 1 teaspoon organic dried thyme
- 1 teaspoon fine sea salt
- 1 teaspoon organic ground black pepper
- 1 can water chestnuts, drained and chopped
- 1 roasted rotisserie chicken, picked and shredded
- 1 tablespoon flour
- 1 egg, beaten
- 1 large potato, sliced very thinly into rounds
Instructions:
- Prepare pie crust (see above).
- Melt butter in large saute pan. Saute celery, shallots and mushrooms for 5 minutes.
- Add thyme and sea salt and saute for another minute.
- Add chicken broth and sherry and heat until slightly reduced.
- Stir in cream of chicken soup, shredded chicken, water chestnuts and flour.
- Continue cooking until desired consistency.
- Pour filling into buttered glass casserole; lay potato slices on top of filling mixture.
- On top of potato slices, carefully place crust dough. Prick crust all over with fork.
- Brush top with egg mixture.
Bake at 350 degrees for about 45 minutes, or until crust is golden-brown.