1 egg, beaten, as an egg wash for the crust (optional)
3 cups cooked, shredded chicken meat
3 cups frozen or fresh veggies of your choice - I used peas and carrots
10-20 pearl onions - you can use fresh but frozen is easier since you don't have to peel them
For the gravy: if you have leftover gravy, by all means use it. If you don't, or if you don't have much of it left over, you can make this fresh gravy and add the leftover gravy (which is what I did). To make a fresh gravy you will need:
1 tablespoon of butter
1 tablespoon of flour
¼ cup of chicken stock
¼ cup of heavy cream
1-2 tablespoon of black currant jam, to taste
Salt and pepper to taste
Instructions
Preheat the oven to 375°F.
Make the gravy for the chicken pot pie: in a large, deep skillet, cook the flour and butter over medium heat to make a rue. Whisk the rue well and cook until the flour is browned slightly, about 1-2 minutes.
Add the chicken stock to the pan and whisk until the rue is totally dissolved. If you have any left over gravy, you can add it in with the chicken stock. Allow the chicken stock to simmer until reduced and thickened, about 5 minutes.
Add the black currant jam and whisk well to dissolve. Turn the heat to low and add in the heavy cream and simmer for about a minute - you want to avoid cooking it too long or over high heat so that you don't scorch the cream. Salt and pepper to taste.
Add your veggies and chicken into the skillet with the gravy and cook until they have warmed through, about 5 minutes.
Transfer the chicken and veggies in gravy to a 9 inch pie pan. Top with your pre-made pie crust. Crimp the edges with your fingers or a fork, and make a few slits in the top to vent the pie. For a more golden brown crust, brush the egg wash onto the crust.
Bake the pie in a 375°F oven until crust is well browned, about 30 minutes.
Recipe by The Two Bananas at https://thetwobananas.com/chicken-pot-pie/