Give It A Chance

Don’t let the long list of ingredients make you turn around and run in the opposite direction with your hands in the air screaming. It’s going to be ok. I’ll agree that there are a number of ingredients in this recipe but the end justifies the means. This recipe, for the most part, uses left-overs. For convenience sake we used refrigerated pie crusts. Turkey, garlic, celery, onions, leeks, carrots, corn and green beans are all left over from Thanksgiving. So is the chicken broth, spices and cheese. I do believe that the only ingredient that I needed to purchase was a can of cream of chicken soup. Not bad for this hearty pot pie!

Ingredients

• 1 (14 oz) package
  refrigerated pie crusts (2 crusts) at room temperature
• 4 tablespoons
  oil
• 2 cloves
  garlic, minced
• 1 small
  onion, chopped
• 1/2 cup
  sliced leeks, (white parts only)
• 2 stalks
  celery, diced
• 3 cups
  cubed, cooked chicken (rotisserie) or turkey
• 2 tablespoons
  dried parsley flakes
• 1 teaspoon
  dried basil leaves
• 1 teaspoon
  dried oregano
• 1 teaspoon
  ground sage
• 1/2 teaspoon
  salt
• 1/4 teaspoon
  pepper
• 1/2 cup
  fresh or frozen corn
• 1/2 cup
  fresh carrots, peeled and sliced
• 1 cup
  fresh or frozen green beans, roughly chopped
• 1/4 cup
  chicken broth
• 1/4 cup
  white wine or additional chicken broth
• 1 can
  cream of chicken soup
• 1 cup
  shredded sharp cheddar cheese
• Roux:
• 4 tablespoons
  oil
• 6 tablespoons
  flour
• salt and pepper,
  to taste
• 1
  egg, beaten, for top of crust
• 2 to 4 tablespoons
  Parmesan cheese, for top of crust 

Cooking Directions

1. Preheat oven to 400 degrees.
2. In a large skillet heat oil over medium heat. Saute’ garlic, onion, leeks, celery, chicken, parsley, basil, oregano, sage, salt and pepper. Cook for 10 mins. Stir in corn, carrots and green beans. Cook 5 minutes. Stir in chicken broth and white wine. Bring to a boil, reduce heat to medium low, simmer 5 minutes. Remove from heat. Pour mixture into a large bowl, stir in can of cream of chicken soup. Set aside.
3. Make a Roux:
4. In a small skillet, (10-inch) heat oil over medium low heat. Whisk in flour, one tablespoon at a time, until smooth. Season with salt and pepper to taste. Turn heat to medium. Continue to cook and whisk mixture until bubbly and mixture becomes caramel in color and starts to thickened. Add roux to chicken-veggie mixture. Stir to combine.
5. Line bottom of 9-inch pie plate with one pie crust. Trim excess crust. Spoon chicken mixture into bottom crust. Sprinkle cheddar cheese over chicken mixture.
6. Cut several slits in the top crust or cut out decorative shape(s) with small cookie cutters. Place pie crust over filling. Trim excess crust, crimp edges of crust together or seal with the tines of a fork. Brush surface of top crust with beaten egg. Sprinkle with Parmesan cheese.
7. Bake for 35 to 45 minutes or until crust is golden brown and filling is bubbly.
8. Let “pie” stand 10 minutes before serving