Chicken Pot Pie - Mimi's Cafe Copycat

By MJH

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups white mushrooms, sliced
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 cups cooked chicken, diced
• 3 cups gravy
• 1 teaspoon fresh thyme, chopped
• 1/4 cup frozen green peas, thawed
• 1 tablespoon Italian parsley, chopped
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 egg beaten to blend with 1 tablespoon of water (egg wash)
• 1 (9 inch) ready made pie crust

Details

Adapted from ourbestbites.com

Preparation

Step 1

Preheat oven to 400 degrees.
Heat olive oil in heavy large skillet over medium high heat.
Add chopped onion, carrots and celery and saute until browned.
Add sliced mushrooms saute until browned and caramelized.
Add sliced mushrooms saute until browned and caramelized, about 4 minutes.
Add diced chicken, gravy, and thyme.
Bring filling mixture to simmer.
Season to taste with kosher salt and freshly ground pepper.
Mix in peas and chopped parsley.

Pour filling into 9-inch-deep dish pie tin.
Lay out prepared pie crust and cut out vent holes. (Simple slashes or decorations like leaves).
Place crust on top filling and pinch edges of crust all around.
Brush with egg wash.
Bake pot pie until crust is golden and filling is bubbling, 30 to 35 minutes.
Remove and let cool slightly before serving.