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–+ servings

Party Animal Pot Pie

CasseroleChickenDiner-StyleOven
Time :1 hour 15 minutes
Yield :6 servings
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Woo! Let's get this party started! Grab that lampshade and use it as a hat! Get the music playing! We're going to... oh wait, are you hungry? Partying requires a lot of energy, right? We'll need something to keep you going all through the night! That's the magic of Party Animal Pot Pie: it's a giant pot pie that's ready to refuel you and it tastes like a party for your tastebuds! The rich, creamy filling, loaded with savory chicken and mushrooms, the buttery pie crust on top... why doesn't every party have this at the ready? Party Animal Pot Pie might just bring the party to you as people queue up to get a slice!
Woo! Let's get this party started! Grab that lampshade and use it as a hat! Get the music playing! We're going to... oh wait, are you hungry? Partying requires a lot of energy, right? We'll need something to keep you going all through the night! That's the magic of Party Animal Pot Pie: it's a giant pot pie that's ready to refuel you and it tastes like a party for your tastebuds! The rich, creamy filling, loaded with savory chicken and mushrooms, the buttery pie crust on top... why doesn't every party have this at the ready? Party Animal Pot Pie might just bring the party to you as people queue up to get a slice!

Ingredients

  • 1 premade or homemade pie crust
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 carrots peeled and diced
  • 2 ribs celery diced
  • 1 sweet yellow onion peeled and minced
  • 2 cloves garlic pressed or minced
  • 3 cups rotisserie chicken meat cooked and cubed
  • 4 ounces button mushrooms cleaned and diced
  • 1 cup frozen peas thawed
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock or broth low-sodium or unsalted
  • 1/4 cup white wine semi-dry or Chardonnay
  • 1 cup heavy cream
  • 1/2 teaspoon kosher salt or to taste
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground sweet basil
  • 1 egg beaten slightly with 1 teaspoon water

Directions

  • Preheat the oven to 375 degrees F.
  • Allow the pie crust to warm at room temperature, about 15-20 minutes, before rolling it out.
  • Spray a 2-quart casserole dish or a 9-inch pie plate with nonstick cooking spray.
  • Heat the butter and the oil over medium-high heat until it shimmers.
  • Add the diced carrots and the celery to the butter and cook for 3 minutes.
  • Add the minced onions to the veggie mixture and cook until the onion is translucent, about 3-4 minutes.
  • Add the minced garlic to the veggie mixture and cook for 30 seconds.
  • Add the cubed, cooked chicken, the diced mushrooms, and the peas to the veggie mixture, and cook for 1 minute.
  • Sprinkle the veggie and chicken mixture with the flour, and cook for 3 minutes, stirring continuously.
  • Stir the chicken stock into the veggie and chicken mixture and scrape the bottom of the pan to deglaze the pan.
  • Pour the white wine and the cream into the veggie and chicken mixture. Stir well.
  • Season the mixture to taste with the salt and add the pepper, the thyme, and the basil. Stir well and continue to cook until it has thickened to a thick stew-like consistency, about 5 minutes.
  • Pour the chicken stew mixture into the prepared casserole dish.
  • Roll the piecrust to 1/4-inch thickness and cut into 1-inch strips to create a lattice top. Alternatively, drape it over the chicken stew mixture, and trim or crimp the sides.
  • Brush the pie crust with the egg-water mixture.
  • Bake on the center rack of the oven until the top is golden, about 35-45 minutes.
  • Serve.
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