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Pot Pie

Prep Time15 minutes
Cook Time1 hour 15 minutes
Cooling Time15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Servings: 8
Calories: 336kcal

Ingredients

Pie Crust

  • 2 9" unbaked pie crust
  • 1 egg
  • 1 tbsp half and half

Filling

  • 8 oz vegetables your choice mixed (fresh or frozen)
  • 5 tbsp unsalted butter
  • 2 oz yellow onion finely diced
  • 5 tbsp all purpose flour
  • 8 cloves garlic minced
  • 2 oz shallots minced
  • 1½ cup chicken stock
  • ½ cup half & half
  • 6 oz protein cubed or shredded
  • 4 oz potato ½ inch cubed
  • ½ tsp salt
  • 1¼ tsp black pepper freshly ground
  • ½ tsp crushed red pepper
  • ¼ tsp celery seed
  • 2 bay leaves
  • 1 tsp rosemary
  • 1 tsp thyme
  • 6 dashes Tabasco optional

Instructions

  • Line pie plate with pie dough. Put in the refrigerator for 20-30 minutes (about the amount of time to prepare the filling) to prevent the dough from shrinking while cooking. Preheat oven to 375°F. If you are using frozen vegetables remove from the freezer while you are working on the rest of the filling.
  • In a large sauce pan, melt butter on medium high heat. Add onions, garlic, shallots, salt, and pepper, and cook about 4-5 minutes, until onions just start to soften. Add flour and stir constantly for 2 minutes. This will remove any "floury" taste from the filling.
  • While stirring, slowly add chicken stock to flour mixture. Add bay leaf, crushed red pepper, rosemary, thyme, and potatoes. Let simmer for 8-10 minutes. Add your vegetables and protein and let simmer for an additional 4 minutes.
  • Remove pan from heat and add half and half, celery seed, and Tabasco. Mix well, then remove the bay leaves, and set aside.
  • Make egg wash by combining egg and 1 tbsp half and half. Lightly brush bottom of the pie crust with egg wash. The proteins in the egg create a barrier so that the crust will not get soggy while cooking! Ladle in filling, then put top crust on. Crimp edges together well so prevent any filling from leaking out. Brush top crust with egg wash and sprinkle with thyme, salt, and pepper. Cut 5-6 small slits in the top to allow steam to vent out.
  • Cook for 45-50 minutes, until crust is golden brown. Enjoy!

Nutrition

Calories: 336kcal | Carbohydrates: 35g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 525mg | Potassium: 284mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1750IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 2mg