(or 1¼ cup low-fat milk + ¼ cup sour cream mixed thoroughly)
4 cups cubed or shredded cooked chicken
1 cup frozen peas
4 sheets of refrigerated pie crust, or two batches of Pie Dough
Instructions
Preheat your oven to 425 degrees F.
Place the potatoes and carrots in a saucepan with water and bring to a boil. Simmer 8-10 minutes until just tender.
Preheat a large pot or Dutch oven and then melt the butter. Add the onion and celery and cook until tender.
Stir in the flour and seasonings and blend thoroughly. Cook for a while so that the flour doesn’t taste raw in the gravy.
Stir in the chicken stock and the milk, bring to a simmer and stir until thickened.
Add the potatoes, carrots, peas and chicken and stir through. Remove from the stove.
Unroll a pie crust into the bottom of two deep dish pie plates.
Add the filling, splitting evenly between the two, and then cover with the two other pie crusts. Seal and flute the edges of the crusts around the rims. Cut some slits into the top to vent the steam. Brush egg whites on over the top crust to help with browning and crisping.
Place in the oven on baking sheets and bake for 35-40 minutes or until the crust is lightly browned and the internal temp is 150 degrees.
Let stand 15 minutes before serving.
These pies can also be frozen before cooking to be used later. Remove from the freezer 30 minutes before baking (not any longer). Place on baking sheets and cover the rim of the pies with foil so they don’t burn. Bake at 425 degrees for 30 minutes and then 350 degrees for another 70-80 minutes until a thermometer in the center reads 150 degrees.
This recipe will likely make more than you can fit into two pies, even using deep dish pie plates. The leftover filling can be heated in the microwave and served over toast or biscuits.
