No Kitty - It's My Chimchurry Chicken Pot Pie!

Name: No Kitty - It's My Chimchurry Chicken Pot Pie!
Yield: 6-8 servings
Cuisine: American
Ingredients: Pie Crust - make mine!; 1/4 C Butter; 1 C Chopped Yellow Onion; 1 C Chopped Carrots; 1/2 C Sliced Celery; 1 tbsp minced Garlic (~3 cloves); 1/3 C Flour; 1 3/4 C Chicken Broth/Bone Broth (room temp); 1/2 C Creamy Oat Milk or Heavy Cream (room temp); 2 tsp chimchurry; 1 tsp Salt and Pepper to taste; 3 C shredded Chicken; 1 C Peas; 1/2 C shredded Parmesan or Romano cheese

Eric @piegasm

An incredible pot pie. Use my perfect pie crust for this one and it will be perfectly flakey and delightful! Approximations for the veggies, do as you will. Or kick it up with some bacon inside for a unique twist.

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Ingredients

6-8 servings

Pie Crust - make mine!
1/4 CButter
1 CChopped Yellow Onion
1 CChopped Carrots
1/2 CSliced Celery
1 tbspminced Garlic (~3 cloves)
1/3 CFlour
1 3/4 CChicken Broth/Bone Broth (room temp)
1/2 CCreamy Oat Milk or Heavy Cream (room temp)
2 tspchimchurry
1 tspSalt and Pepper to taste
3 Cshredded Chicken
1 CPeas
1/2 Cshredded Parmesan or Romano cheese

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Steps

1

Make my perfect pie crust and store for a few hours in the fridge!
2

Melt butter in a large pan. Over med/hi heat add onion, carrots, celery and garlic and cook about 5min or until carrots are soft. Salt and pepper or otherwise season.
3

Mix in the flour and stir constantly for a couple min until well combined.
4

While stirring pour in the broth and cream/milk and reduce heat to a simmer. Toss in the Chimchurry and mix it up. Season more if needed. Cook until the thickened - about 5min or so.
5

Mix in chicken and peas until well combined. Remove from heat and set aside to cool for at least 20min. Now is a great time to pre-heat the oven (425) while this delightful concoction cools.
6

Prepare a pie pan (I always grease it and dust with flour on anything I bake) and Roll out half into a pie pan/dish and save the other half for the top.
7

When the filling is cooled a bit, mix in the parmesan a bit and pour it into the pie crust. Cover it with the top crust, overlap the top/bottom and give them a good finger crimp, cut some vent holes aesthetically and give it an egg wash or brush with the milk/cream to kick it up a notch.
8

Bake at 425 for about 20min, then reduce to 350 for another 40ish minutes or until filling is bubbling and crust is beautiful.
9

Let cool at least 20min, top with fancy big salt and any extra thyme as desired. After 20min or so cut in and enjoy!