Yield: 1 9-inch Pie
1 1/2 lbs boneless, skinless chicken thigh, cut into bite size cubes
2T Olive oil
1 1/2T of McCormick Rotisserie Seasoning or your favorite poultry seasoning
1 cup of Carrots, diced
3 cups of Yukon gold potatoes, diced
1T Garlic, minced
3T Salted butter
2t of Knorr Granulated Chicken Bouillon
1T Fresh thyme
1 1/2 cup Chicken broth
2/3 cup Half and half
1/3 cup All-purpose flour
2/3 cup Frozen Peas
2/3 cup of Lima Beans
1/2 cup of Frozen Corn
2 pre-made pie crusts, room temperature
1 Egg, Whisked
Salt & Pepper to taste
Non-stick cooking spray
Preheat oven to 375 degrees F
Season chicken thighs poultry seasoning. In a large pan. add 2 tbsp of olive oil under high heat and add the chicken. Get a nice color on the chicken and then lower to medium to cook fully. Remove chicken and set aside.
Lower the heat to medium, add butter, carrots and potatoes. Sauté until carrots and potatoes begin to soften. Add in the garlic, thyme, salt & pepper to taste, and bouillon. And cook for 1-2 minutes. Add the chicken back into the skillet, add the frozen peas, corn, and lima peas, and combine.
Add the flour to the vegetable mixture and stir until flour has been absorbed and coated the vegetables. Add the milk and the chicken broth and stir. Bring to boil, then simmer for 3-5 minutes. Mixture should be a thick consistency. Remove from heat.
In a 9-inch pie dish, spray non-stick cooking spray, roll the pie crust into the pie dish. Press the dough into the dish to make sure it is evenly spread. Add the pie filling. Use the second pie dough and roll it over the filling. Seal edges.
In a small bowl whisk the egg. Using a pastry brush, brush the top of the pie with the egg wash. Using a knife, cut a "+" in the middle of the pie for the steam to escape. Sprinkle the top with Sea salt.
Bake for 30-35 minutes until the pie crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.
Happy Planning 😊,