Chicken Pot Pie

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 chicken breasts
• 1 small onion
• 1 garlic clove
• 1 tablespoon flour
• 1/2 cup beef stock
• 2 tablespoons worcestershire sauce
• 1 cup frozen peas
• salt & fresh ground pepper
• 2 store-bought pie crusts
• 1 egg, lightly beaten

Recipe

• 1 pre-heat the oven to 400ºf.
• 2 place a medium skillet over medium-high heat with two turns of the pan of extra virgin olive oil, (about 2 tablespoons). dice and add the chicken and cook until brown, 5-6 minutes. add the onion and garlic and cook until the onion is tender, 3-4 minutes. sprinkle the flour over the skillet, cook about 1 minute, then add the beef stock, worcestershire sauce and peas. cook until thickened and the peas have heated through, about 2-3 minutes. season with salt and pepper, then remove from the heat to cool slightly.
• 3 while the mixture is cooling, unroll the pie crusts and cut them in half, so that you have four half moons. divide the mixture between the four crusts, placing a mound on one side of each half moon, leaving a small border around the edge. brush the edges of each crust with the egg wash and fold in half to enclose the filling. press down to seal and crimp with a fork. brush the tops of the dough with egg wash and transfer to a baking sheet. bake until golden brown, about 10 minutes.