GARLIC AND HERB CHICKEN POT PIE 

featuring

Elda’s Kitchen Garlic and Herb Cooking & Grilling Sauce

Directions

Garlic and Herb Crust

You can prepare this 1.5 hours before the filling, or you can even prepare in advance and store in fridge or freezer until ready for use.

Cube butter and chill—you want the butter to be very cold when you add it to the dough later. While butter is chilling, add flour, sugar, and salt to a food processor and pulse ingredients to combine.

Add cold butter to the processor 1 cube at a time, pulsing between cubes until all butter has been added. 

Unplug processor and check texture—you want the mixture to be like sand.

In a separate bowl, add Elda’s Kitchen Garlic and Herb Cooking & Grilling Sauce to 1/4 cup of ice-cold water.

Plug food processor back in and add the sauce/ice water mixture into the processor one tablespoon at a time, giving a quick pulse in between each tablespoon until all 7 tablespoons have been added.

Unplug again and check texture—it should be doughy and stick together.

On a lightly floured surface, knead dough a couple of times until it comes together to form a ball. Be careful not to over-knead the dough or it will be tough.

Wrap the dough in cling film and chill in fridge for at least an hour.   

While the filling is cooking, make cut-outs of pie crusts and fit to the bottom of pie tin or ramekins. Cut out pie crust for top of pie, making sure crust is large enough to fold down over the side of the tin/ramekins 

Pot Pie Filling

Cook chicken and green beans ahead of time, seasoned lightly to your preference. 

 In a large skillet over medium-high heat, melt 1 tablespoon of butter. Once melted, add garlic and stir until fragrant (about 40 seconds). Add onion and cook, stirring to mix with garlic and butter. After cooking for a few minutes, add potatoes. 

After about 2-3 minutes, add carrots and mushrooms, stirring to spread evenly. Let cook for another minute or two, then add chicken broth. Let cook, stirring occasionally

While filling is cooking, prepare roux to thicken filling. In a medium saucepan over medium heat, melt 2 tablespoons of butter. When butter is bubbling, whisk in flour a tablespoon at a time. Whisk constantly, avoiding letting the mixture brown too much. Once all flour is added, whisk in heavy whipping cream. Once whipping cream and mixture have combined, add the finished roux to the skilled with the filling.

Stir roux mixture and vegetables. If mixture is too thick, thin with a little bit of chicken broth. Season with a pinch of Kosher salt as you stir.

Next, add the chicken, stirring to coat in roux. Once coated and warmed, add cooked green beans. Add several dashes of thyme to taste.

Cook, stirring frequently, for 6-10 minutes or until the potatoes and carrots begin to soften. If mixture sticks, add a little more chicken broth. When almost done, add 2 tablespoons of Elda’s Kitchen Garlic and Herb Cooking and Grilling Sauce. 

Preheat oven to 425 degrees Fahrenheit.

Generously fill prepared pie tin or ramekins with the finished filling. Place pie crust over pie, tucking all the way around. Using your thumb and forefinger, pinch crust all the way around to create decorative crimp around the edge.

Using a butter knife, make a thin X-shaped slit in the center of the crust to allow for steam to release as it bakes. Brush egg wash over crust.

Bake pot pie(s) in the oven for 30-40 minutes (if a larger pie, 25-30 minutes for smaller pies) or until crust is golden brown. With about 25 minutes left, cover edges of crust in foil to prevent burning. Enjoy!

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