A simple pie with humble ingredients, this meal is nourishing and delicious and will fill your belly right up.
Total Time
1hr 5min
4.5
2 Ratings
Author: De Ma Cuisine
Servings:
4
Ingredients
•
2
Tbsp
Olive Oil
•
1
Carrot
, chopped
or Parsnip
•
2
Small
Potatoes
, chopped
or Combination of 1- 1/2 Cups Potato, Radish, Turnip or Rutabaga
•
1
Small
Sweet Potato
, chopped
or 1 Cup Peeled Acorn or Butternut Squash
•
1
Small
Onion
, chopped
or 2 Shallots
•
2
stalks
Celery
, chopped
or 1 Fennel Bulb
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
tsp
Chopped
Fresh Rosemary
or Thyme
•
1
Small
Summer Squash
, chopped
or 1/2 Cup Cauliflower or Peas
•
1
cup
Shredded Cooked
Chicken
•
2
cloves
Garlic
, chopped
•
1 1/2
cups
Chicken Stock
or Vegetable Stock or Chicken Pan Drippings
•
2
Tbsp
All-Purpose Flour
or 1 tsp Cornstarch
•
1/2
cup
Cold
Water
•
1/2
cup
Milk
•
1
Pie Crust
•
1
Egg
, beaten
•
to taste
Coarse Sea Salt
Cooking Instructions
1.
Preheat oven to 375 degrees F (190 degrees C).
2.
Heat oven proof skillet. Add Olive Oil (2 Tbsp). When oil is hot, add Carrot (1), Potatoes (2), Sweet Potato (1), Onion (1), Celery (2 stalks), Salt (to taste), Ground Black Pepper (to taste), and Fresh Rosemary (1 tsp).
3.
Cook covered, over medium-low heat, stirring occasionally, for 10 minutes.
4.
Add Summer Squash (1) and Chicken (1 cup) and cook for about 3-5 minutes more, or until vegetables are tender.
5.
Add Garlic (2 cloves) and cook for 1 minute more.
6.
Whisk Chicken Stock (1 1/2 cups) or pan drippings with All-Purpose Flour (2 Tbsp) and Water (1/2 cup).
7.
Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes.
8.
Whisk in the Milk (1/2 cup), turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.
9.
Roll out Pie Crust (1).
10.
Top the filling with the crust. Be careful, the skillet is hot! Make a few air vents with a sharp knife.
11.
Brush with the Egg (1) and sprinkle with Coarse Sea Salt (to taste). Bake for 22-30 minutes, or until crust is browned and flaky.
12.
Let cool for a bit, then serve warm.
Nutrition Per Serving
CALORIES
199
FAT
13.8 g
PROTEIN
10.5 g
CARBS
7.9 g
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