Ingredients

The following ingredients have 8 Servings
  • 1 prepared gluten-free pie crust ((2 discs))
  • 1/2 cup unsalted butter ((one stick))
  • 2 Tablespoons vegetable oil
  • 1 medium onion, (diced)
  • 2 carrots, (sliced)
  • 2 stalks celery, (sliced)
  • 2 cups sliced mushrooms
  • 2-3 cloves garlic, (minced)
  • 1 cup frozen peas
  • 3 Tablespoons corn starch
  • 2 cups vegetable or chicken stock
  • 3/4 cup heavy cream
  • Salt and pepper, (to taste)
  • 3 cups shredded cooked chicken
  • 1/2 cups fresh parsley (, chopped Salt and pepper)
  • 1 egg, (lightly beaten)

Instruction

  • Prepare the pie dough according to the directions, separate into two discs and refrigerate.
  • Preheat the oven to 400°F.
  • In a large Dutch oven or a 9- to 10-inch oven-safe skillet, melt butter with oil. Add diced onion, carrots, and celery sand sauté for 5-7 minutes or until the onions are translucent and tender.
  • Add sliced mushrooms, minced garlic and sauté another five minutes.
  • Add green peas, and the cornstarch, stir until everything is well combined.
  • Cook for five minutes, then add stock and heavy cream, and season with salt and pepper to taste.
  • Add shredded chicken and fresh parsley. Mix until everything is well combined. If you are baking the pot pie in the same skillet, transfer the mixture to a bowl and wipe out the pan.
  • Roll 1 disk of chilled pie crust into a 12-inch circle and lay it into the oven-safe skilet or a 9-inch deep dish pie pan. Transfer the filling over the crust.
  • Roll the second crust disc into a circle and place over the pie filling. Fold the extra crust dough under the bottom part and crimp them together. Press with a fork to close the seal of the crust.
  • Brush the top of the crust with beaten egg wash, sprinkle with additional salt and pepper.
  • Bake at 400°F for 45 minutes, or until golden brown. If the edges are getting too dark, cover with strips of aluminum foil.
  • Once cooked, leave it to cool a bit before eating. The center will be very hot hot.