Chicken Pot Pie
Ingredients
3 tablespoons canola oil 2 pounds chicken , ½-inch dice ½ cup butter 1 medium onion , diced 3 cloves garlic , minced ½ cup all-purpose flour 2 cups chicken stock 1 cup heavy cream 1-½ tablespoons fresh thyme , picked 1-½ cups frozen peas and carrots 1 cup frozen pearl onions 2 tablespoons fresh parsley , chopped 1 prepared pie crust 1 egg , lightly beaten 1 teaspoon kosher salt , plus more to taste ½ teaspoon black pepper , plus more to taste
Directions Preheat the oven to 400 degrees Fahrenheit ( 200 degrees Celsius ). Heat the oil in a large skillet over medium-high heat . Once the oil is hot , add the chicken , working in batches so as not to crowd the pan . Season with the kosher salt and pepper , and brown on all sides . Once browned , remove the chicken from the pan , let cool and set aside . Return the pan to medium-high heat and melt the butter . Add the diced onions , and cook for about 5 minutes , until translucent . Add the garlic and cook until just fragrant . Season the onions and garlic with salt and pepper , and sprinkle with flour . Using a whisk , stir and cook the flour for about 1 minute . Add the chicken stock to the pan , bring to a simmer , and whisk until thickened . Stir in the heavy cream , and cook until thickened . Add the fresh thyme , frozen peas , carrots , and pearl onions . Add the chopped chicken , and cook until heated-through .
Remove the pan from the heat , add the parsley and adjust seasoning , as needed . Pour the prepared pot pie filling into a 8-inch-by-2-inch round baking dish . Roll out the pie crust and cut 3 to 4 vents in the center of the crust . Place the dough on top of the pie filling . Tuck the edges of the crust under and crimp . Brush the top of the crust with the egg wash , and place the baking dish on a sheet pan . Bake for 25 to 35 minutes , or until crust is golden brown and the filling is bubbling . Allow to cool slightly before serving . Serves 6 to 8
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