Classic Chicken Pot Pie

Recently on my walk home from work, I decided to stroll into the Housing Works thrift shop on East 23rd street. I am especially fond of this thrift shop because their prices are great and they get truck loads of new items daily. I always leave with some interesting book, accessory or, most recently, kitchen appliance. Last time I was there I found a lovely round white casserole pot with the words "From Oven to Table" inscribed on the bottom. For $7.00 I excitedly took this pot home and three words kept going through my mind: chicken pot pie. This dish is extreme comfort food. The options for variations of your classic chicken pot pie are endless. I'm very excited to make this again using different meats and vegetables. I came across a chicken pot pie recipe on the blog Closet Cooking which I altered. I served this with a bowl of stewed tomatoes for the ultimate comfort dinner; the only thing missing was apple pie for dessert. I'm looking forward to using my little white $7 pot for fish pot pies and vegetable pot pies and many more pot pies that have yet to be discovered.

Classic Chicken Pot Pie

Ingredients:

2 tablespoons butter

3/4 white onion, chopped

4 stalks celery, chopped

1 carrot chopped

8 button mushrooms, chopped

1/2 cup all purpose flour

1 1/2 cups low sodium vegetable broth

1 cup soy milk

1 pound cooked chicken, shredded

1/4 cup white wine

1 cup peas

1 cup corn kernels

Pepper

Garlic powder

1 pie crust

1 egg white

Directions:

1. Melt the butter in a large pan; add the onions, celery, carrots and mushrooms and cook until tender, about 10-15 minutes. Sprinkle the vegetables with ground pepper and garlic powder.

                          

2. Mix in the flour and let it cook for a minute.

3. Mix in the vegetable stock and the milk. Bring to a simmer for 10  minutes.

4. Preheat the oven to 400 degrees.

5. Add the chicken, white wine, peas and corn. Season the mixture with pepper and garlic powder

6. Pour the filling into a pie dish or other oven-to-table pot

7. Place the pie crust on top of the mixture and cut three slits on top

8. Brush the egg white on top of the pie crust

9. Bake the dish until the crust is golden brown, about 25 minutes. Let cool for about 5 minutes. Enjoy!