Chicken Parmesan Pot Pie

We raise chickens.  We got to the point where our rooster population was getting completely out of control.  You need, at most, one rooster, maybe two, but we have almost a dozen roosters (which is 12 too many!!).  An ad on Craigslist advertising "free roosters" did nothing to decrease the rooster population.  So that left only one option available, "freezer camp."  Sorry guys . . .

So now I have a freezer full of chicken.  I found this recipe on the website, thepieacademy.com and thought this would be a perfect way to use up one of the chickens.  I roasted one of the chickens, though you can buy one of those roasted chickens in the deli at your local grocery store.

You can find the aluminum pot pie pans in your local grocery.  I found mine in the baking section.  They are very inexpensive.

Word of warning . . . once you make this, you will never buy one of those pot pies in the store.  This is SO worth the effort in making this!!  It is THAT good!!!

Chicken Parmesan Pot Pie by the Pie Academy

Ingredients:

Your favorite pie dough recipe for a double crust
4 T unsalted butter
1 medium onion, chopped
2 stalks celery, chopped
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1 1/4 cup half and half or milk
1/2 t powdered sage
1/2 t dried thyme
2 1/2 cups diced, cooked chicken
2 1/2 cups peas and corn (or whatever vegetables prefer - I just bought 1 can of peas and 1 can of corn - drained both)
1/3 cup grated Parmesan cheese
salt and pepper to taste
glaze - 1 egg beaten with a T of milk

Directions:

This will make 4 pot pies.

Prepare your pie dough according to your directions and refrigerate if necessary.

Melt the butter in a large sauce pan and add the chopped onions and celery.  Cook over low heat until  they are soft.  Be sure to stir occasionally as they might burn.

Add the flour.  This will "clump up."

Slowly, add the chicken broth and whisk.  As this begins to thicken, slowly add the milk and the herbs (sage and thyme).  Stir to combine, the mixture should thicken a bit.

Add the chicken and the vegetables (if you are using canned vegetables, drain any liquid before adding to the filling).

Cook for additional 3 minutes, then add the 1/3 cup of parmesan cheese.  Remove from heat and let cool for about 15 to 25 minutes.

Roll out the pie dough for the bottom layer of the "pie" - roll it out very thin.  Line the pie pan with the dough and refrigerate each pan as you finish.

Preheat your oven to 400 degrees.

Using a baking sheet, line your pie pans on the baking sheet.

Working with the remaining pie dough, roll each pie slightly larger that the pie's diameter.

Fill each pan with the filling, moisten the crust with water and cover with the top crust.  Cut off any excess dough and crimp with a fork.  Cut a couple of vent holes in the top crust.  Repeat with the rest of the pies.

Lightly brush the top of each pie with the glaze.

Bake on a rack just under center of your oven for 35 to 40 minutes, until the tops are golden brown and the filling is bubbling hot.

Enjoy!!!

Comments:

Oh, these are excellent!!  So worth the trouble to make and so much better than the pot pies you get in the store!!!  I see these on our plates again in the near future!!