Ingredients
6″ pie serves 1-2
Crust
1 1/4 cup flour
1 tsp sugar
1/2 tsp salt
3 Tbsp vegetable shortening
3 Tbsp unsalted butter, cold, diced
3 Tbsp milk
1/2 Tbsp vinegar
Filling
2 Tbsp unsalted butter
3/4 cup diced red onion
1/2 cup sliced baby bella mushrooms
1/3 cup thinly sliced celery
1-2 minced garlic cloves
2 Tbsp flour
1 Tbsp cornstarch
1 1/2 cup of chicken broth
1/2 c heavy cream
1 tsp chicken bouillon powder
1 tsp lemon juice
1 Tbsp chopped fresh mixed herbs (rosemary, thyme, sage, parsley, marjoram)
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/8 tsp ground turmeric
1/2 cup peeled, cubed and cooked until just tender red potatoes
1/3 cup sliced and cooked until just tender carrots
1/3 cup each – uncooked corn, uncooked peas
1 cup cubed cooked chicken breast
1 egg, beaten
Directions
Mix flour ,sugar, and salt together. Cut in shortening and butter. Add milk and vinegar. Mix together well. Form into a 2 disks and refrigerate for 1 hour.
Preheat oven to 375. Roll out 1 disk and place in 6″ deep dish pie plate. Place in freezer until needed.
In medium saute pan, melt butter over medium heat. Add onion, mushrooms, celery and garlic. Cook for a few minutes to soften onion. Whisk in flour and cornstarch. Continue whisking and add in chicken broth, heavy cream, bouillon, and lemon juice. Cook and stir until thickened. Stir in all remaining ingredients, except egg. Adjust seasoning to taste. Remove from heat and chill until cold. Place filling in pie shell. Roll out remaining disk of pie dough and cover pie filling. Crimp edges. Brush top with some of beaten egg. Bake for approximately 40 minutes in oven or until golden brown and bubbly. Garnish with additional herbs, if desired.