Chicken Mushroom Pot Pie



Chicken Mushroom Pot Pie 

2 Tbs. salted butter
2 cups mirepoix (chopped onion, carrot, and celery)
1 cup cooked and shredded chicken breast
1 8oz can cream of mushroom soup
sea salt and pepper

4 oz. Swiss cheese, thinly sliced

4 cups all-purpose flour*
10 Tbs. butter, cold and cut into chunks
2 eggs**
2 Tbs. vinegar
2-5 Tbs. ice cold water

egg wash

rosemary sea salt

 

Pulse the crust ingredients in the food processor until crumbly. Transfer to a parchment-lined work surface and form into two discs. Wrap in plastic and chill for several hours.

 

Sauté the mirepoix in the butter over medium heat, seasoning with salt and pepper. Add the soup and stir until well combined.

 

Preheat the oven to 375 degrees. 


Roll out each dough disc large enough to fill a pie plate and then cover the filled pie. Place one dough sheet into the pie plate. Line the crust with the Swiss cheese. Fill with the chicken mushroom filling. Top with the second crust, trimming any edges.


Glaze with egg wash and sprinkle with rosemary salt.

 

Bake for about 35 minutes, until the crust is golden brown.

 

*For a gluten-free crust, use a gluten-free flour mix and add one additional egg.

 

Cool before digging in.

 

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