Double-Crust Chicken Pot Pie
Cook time: 60 mins
Prep time: 30 mins
This is a great hearty meal. We made this one snowy 18-degree day in October, which is a thing that happens in Colorado I guess, and it was exactly what we needed. The recipe is from The Ultimate Southern Living Cookbook, page 338, but we made some modifications. We use a storebought crust instead of the made-from-scratch one in the recipe, and we use fresh carrots rather than frozen and corn rather than peas, because peas are gross.
- Allow the pie crusts to come to room temperature as instructed by the packaging.
- Melt butter in a large skillet over medium-high heat. Cook chicken and onion in the butter, stirring constantly, until chicken is browned and onion is tender. Stir in these ingredients: celery, corn, carrots, potato, chicken broth, white wine, parsley, pepper, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until vegetables are tender. Discard bay leaf.
- Combine cornstarch and water, stirring until smooth; add to chicken mixture. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in soup, cheese, and sour cream.
- Fit one of the pie crusts into a pie dish. Spoon chicken mixture into crust. Place remaining crust over chicken mixture; trim, seal, and crimp edges. Cut slits in pastry. Combine egg yolk and milk; brush over pastry.
- Bake at 400°F for 35 minutes or until golden, shielding pastry with aluminum foil during last 5 minutes to prevent excessive browning, if necessary.