Description

This chicken pot pie is different from the rest, Mohamed adds andouille sausage and mushrooms for a spicy, earthy flavor. To make in advance, simply make the filling and pre-bake the pie crusts, then when you're ready to serve to your guests just fill the pie crusts with the filling, bake in the oven and voila!

Ingredients

• 2  Cup(s) Mirepoix (Diced Carrots, Onions, Celery)
1
• 1  Each 5" Andouille Sausage, grilled and diced
2
• 4  Ounce(s) Weight Butter
3
• 1  Pound(s) Chicken Breasts, diced
4
• 3  Each Garlic Cloves, chopped
5
• 8  Each Button Mushrooms, sliced
6
• 1/2  Cup(s) Flour
7
• 5  Cup(s) Chicken Stock
8
• 1  Table Spoon(s) Fresh Thyme
9
• 1  As Needed 123 Basic Pie Dough
10
• 1/2  Cup(s) Egg Wash
11
• 1  To Taste Salt & Pepper
12

Directions

1. In a large pot on medium-high heat, melt butter
2. Add chicken, cook the chicken in butter
3. Add the garlic and mirepoix and cook for 5 minutes
4. Add the button mushrooms and cook for 2 more minutes
5. Add sausage and mix
6. Add flour and stir continuously to incorporate
7. Cook for 4 more minutes
8. Whisk in chicken stock
9. Bring to a boil then simmer for about 20 minutes, stirring every minute
10. Finish with thyme then taste and season with salt and pepper if necessary
11. For Crust:
12. Preheat oven to 375 degrees
13. On a large floured surface, roll out dough with a rolling pin to desired thickness
14. Line baking bowl or pot pie dish with dough, being careful not to break it
15. Dot the bottom of the dough with a fork so pie doesn't puff up in the oven
16. Place wax paper in the bowl then top with dried beans to weight dough down
17. Bake in oven for 10 minutes to pre-Bake
18. Ladle chicken filling into pie dish
19. Cover dish with dough and secure
20. With a fork, Dot the top of the dough then brush with egg wash
21. Bake in oven for 12 - 15 minutes or until golden brown
22. Remove from oven, let cool down for 5 minutes
23. Serve and enjoy!