Chicken Pot Pie
a cozy, comforting, flavorful, and nourishing dish to support your training, and leave your taste buds satisfied during the chilly fall season.
Ingredients:
1 tablespoon olive oil
1 bag frozen mixed veggies
10 oz mushrooms (optional)
1/2 c or 1/2 diced onion (can purchase pre diced)
1 ½ teaspoons garlic powder
½ teaspoon salt
¼ teaspoon pepper
¼ cup all purpose flour
1 lb ground meat of choice, cooked
1 tablespoon chopped fresh thyme
1 prepared pie crust
2 cups milk (I used whole milk)
2 cups shredded hash browns
1 egg (lightly beaten with 1 tablespoon water to create egg wash)
Instructions:
Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add onions and the mushrooms. Add frozen hash potatoes and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally.
Add mixed veggies, salt, and pepper. Cook until the mushrooms have browned more deeply and the veggies begin to soften, about 3 additional minutes.
Sprinkle the flour over the vegetables and cook 2 minutes. Slowly pour in the milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the meat and thyme. Spoon this meat mixture into the prepared pie dish.
Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest a few minutes before serving.