Chicken Pot Pie

*Warning: this isn't exactly healthy, but it's a lot better for you than the frozen variety, if you're craving a hot meal this winter!

I got this recipe for home made chicken pot pie from one of my former co-workers.  It takes a while to make, but is totally worth the effort.  This recipe feeds 4 people easily.

Ingredients:
2 chicken breasts
2C chicken stock (I use Swenson's organic)
1 bullion cube
5T unsalted butter
1 onion
a little less than 1/2C flour
1/4C heavy cream
16oz bag frozen peas and carrots
1 egg (whites only)
salt and pepper

Dice chicken breasts and cook in 1T of EVOO.  [note: I substituted my shredded crock-pot turkey rather than having to cook up the chicken tonight to save time]  Set chicken aside for later.

In a small saucepan, heat the chicken stock and dissolve the bouillon cube in the stock.

In a large pot or saute pan, melt the butter and saute the onions over medium low heat for 10-15 minutes, until translucent.  [see dough step below]

Add the flour and cook over low heat, stirring constantly, for about 2 minutes.

Add the hot chicken stock to the sauce.  Simmer over low heat for 1 more minute, stirring until thick.

Add salt, pepper, and heavy cream.  Add the cubed chicken, peas, and carrots.  Mix well.


[Dough]
While the onions are cooking, take your thawed dough (Paddy's frozen pie crust is the best) and roll it out.  It should be 1/2" larger than the top of your bowl(s).  Set aside for later.

Preheat the oven to 375F. 

Divide the filling into multiple ramekins, or put in one large oven-safe dish.  I use a big pyrex dish for ours.  Brush the egg white wash on the edge of the dish, then lay the crust on top.

Brush the remainder of the egg wash on the top of the crust and dust with sea salt and pepper.  Place on baking sheet and bake for 1 hour.  The top will be golden brown and the filling is bubbling hot.