best ever chicken pot pie

How To Make best ever chicken pot pie

• Step 1
  Pull chicken meat from rotisserie chicken. Reserve any congealed juices and add to chopped chicken. Cut chicken into 1 inch pieces. I usually do this 1-2 days in advance.
• Step 2
  Prepare a 13x9 baking dish or 3 quart gratin casserole dish with butter or my favorite - refined coconut oil.
• Step 3
  Prep fresh vegetables by cleaning and chopping onion, carrot and celery.
• Step 4
  Cook frozen bag of mixed vegetables x 4.5 minutes in microwave. Heat a large skillet on medium heat. Melt butter. Add EVOO (olive oil).
• Step 5
  Sauté the fresh chopped vegetables in butter- oil mix til soft. When slightly caramelized, add the microwaved veggies and cook and stir a few minutes more. Cut cream cheese into large chunks. Add to veggies and stir til a creamy sauce is made. Season with salt and pepper. Add sour cream, herbs and chicken stock. Stir to combine.
• Step 6
  Add Sherry and lemon zest and juice. Reduce heat to simmer and cook a few minutes more. Pour into prepared casserole dish.
• Step 7
  Roll-out either one store bought prepared pie crust or one round of your own pre-made pastry round. (I like to make ahead and keep disks frozen and thaw before use.) Roll between two pieces of parchment to fit top of casserole dish. Drape on top of chicken mixture and seal crust to edges. Note: if you use extra large dish you may need two rounds of pastry. Roll and fit to dish as required.
• Step 8
  Beat egg. (You can substitute cream, milk or half and half) Using a pastry brush, brush entire top with egg wash. Trim as needed. Finish edge with a fork or fingers. Place slits in crust to vent. I place on parchment-covered baking sheet to catch any spill over. * See alternative topping at bottom if you prefer a biscuit type top instead of pastry top. You won't need egg wash for biscuit topping.
• Step 9
  Bake in pre-heated 375 degree oven for 55 minutes or until crust is golden brown. Filling will be bubbling. Note: the chicken mixture will look like there is a lot of liquid. The sauce will reduce during baking.
• Step 10
  * Alternative topping to using pie crust. No egg wash needed. ( you can add chopped herbs to this as well if desired) : Mix together 2 cups self-rising flour, 1 tsp black pepper. Melt one stick unsalted butter. Add melted butter along with 2 cups buttermilk to flour mixture. Don't over stir. Drop by spoonfuls over chicken mixture in casserole. Don't stir into chicken but using an offset spatula, gently spread across top of chicken and sauce. Topping will spread out as it bakes. Bake per original instructions.
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