Chicken Pot Pie

Directions

Filling

1. In a large skillet heat olive oil over medium heat.
2. Add vegetables, salt, pepper and chili flakes. Sauté for 5 - 7 minutes (onion should be tender). Set aside.
3. Using a 4 quart pot, make a roux by melting butter and slowly adding Kinnikinnick All Purpose Flour Blend. Whisk for 1 - 2 minutes over medium heat.
4. Slowly add milk and chicken stock to roux, whisking continuously. Continue to cook until mixture thickens slightly (approx. 10 minutes).
5. Add cooked chicken, sautéed vegetables, parsley and thyme to cream mixture. Continue cooking over medium heat until mixture is thickened.
6. Cool slightly prior to filling pie crusts.

Pie Crust

1. To thaw pie crusts for tops - remove from freezer and invert two crusts on a piece of parchment paper. Remove foil containers and let thaw for 1 hour. Roll out thawed pie crusts slightly on parchment paper.
2. To thaw pie crusts for bases - remove from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crusts with a fork to avoid air pockets.

Assembly

1. Preheat oven to 375°F (190°C).
2. Fill two Kinnikinnick Pie Crust bases with cooled chicken filling.
3. In a small bowl, combine egg and water for egg wash.
4. Moisten edges of filled pies with egg wash.
   
5. Top filled pies with slightly rolled out Kinnikinnick Pie Crusts. Flute edges by pressing both top and bottom layers of pie crusts together.
   
6. Vent top of pie crusts with 3 slits or a design in center.
7. Using a pastry brush, moisten top crusts with egg wash.
8. Bake in preheated oven for 45 minutes. Remove from oven and let cool for 15 minutes at room temperature prior to serving.

Yields 2 pies