Batch Size
1 potpie (8-10" dish)
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Preheat the oven to 400°.
- Prepare the filling:
- Boil: Bring 2 1/2 cups of the chicken stock to a boil in a medium saucepan. Add the potato and carrot; cook 2 minutes. Drain the mixture in a colander over a bowl, reserving the cooking liquid.
- Sauté: Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and garlic (if using); cook until the mushrooms are mostly cooked. Add the shallots (or onions); cook 3 more minutes.
- Roux: Whisk the flour into the remaining 1/2 cup chicken stock; add to the skillet.
- Combine: Stir in the potato mixture, the reserved cooking liquid, the chicken, the peas (and/or corn), the salt, and the pepper (cayenne, white, and black).
- Cook 10 minutes, then remove from heat and cool slightly.
- Assemble and bake:
- Spray an 8-10" pie dish with cooking spray.
- Place one pie crust on the bottom of the dish, overlapping the sides.
- Spoon the chicken mixture into the pie dish.
- Place the second crust on top, pressing to the edge of the dish.
- Cut 5 slits in the top crust to allow steam to escape.
- Gently brush the crust with milk (you don't have to use it all).
- Bake at 400° for 45 minutes or until golden.
- Let stand 10 minutes.