- 2
Ingredients
- 4 tablespoons olive oil butter blend
- 2 carrots, peeled and diced
- 2 celery stalks diced
- 1/2 white onion, diced
- 1 teaspoon garlic, minced
- 1 cup small diced Yukon gold potato
- 3 tablespoons flour
- 1 teaspoons Worcestershire sauce
- 2 1/2 cups chicken stock
- 2 tablespoons chopped parsley
- 1/4 cup half & half
- 1 cup shelled edamame
- 2 sprigs thyme
- 1 bay leaf
- 1 dash Crystal Hot Sauce
- 1/2 rotisserie chicken, pulled off the bone
- 1 Pre-made pie crust
Preparation
Step 1
-Preheat oven to 350°
-Sauté celery, carrots, and onion in a large pot with olive oil butter blend until browned and cooked through
-Add garlic and salt & pepper to taste
-Tie together bay leaves, thyme, and a strip of onion with butcher’s string and put aside
-Stir potatoes and flour into vegetables
-When flour is incorporated into vegetables, add Worcestershire sauce, Crystal Hot Sauce and chicken stock
-Add half & half, edamame, parsley and herb bundle to the pot and simmer until thick
-When filling is thick, stir in shredded chicken
-Spoon filling into a small, deep pie plate and cover with rolled out pie crust
-Trim edges of crust to fit pie plate and poke vent holes in the top
-Sprinkle black pepper and parsley on top of pie
-Bake 15 to 20 minutes until crust is golden-brown