Chicken Bacon Pot Pie

Chicken Bacon Pot Pie

• Two prepared gluten free pie crusts for 9" pie
• 1 egg plus 1 tablespoon water (for egg wash)
• Four slices of bacon, cut into 1" pieces
• Two boneless, skinless chicken breasts cut into bite size pieces
• 1 Tablespoon Italian herbs, divided
• 4-5 tablespoons butter, divided
• 1 small onion, diced
• 2 carrots, peeled and diced (about 1 cup)
• 1-2 stalks celery, diced (about 1 cup)
• 2-3 cloves garlic, minced
• 1 cup frozen peas
• 1 cup frozen corn
• Canned cooked potatoes, diced (about 1 cup)
• 1/2 cup white wine
• 1 cup chicken stock
• 1/4 cup gluten free all-purpose flour
• 1/4 cup heavy cream
• Salt & Pepper

Directions

1. Preheat oven to 400 degrees.
2. Put one pie crust in the bottom of a deep pie dish. If the edges overlap the dish, fold them to the inside. Prick the crust all over with a fork. Make an egg wash (put the egg in a bowl and add 1 tablespoon cold water; whisk with a fork) and brush the egg wash over the entire inside of the crust. Bake for 15 minutes. After the 15 minutes, set the crust aside and let it cool a little.
3. While the crust is baking, put the bacon pieces in a large skillet and cook until browned. Remove from pan and reserve for later.
4. Add the chicken to the bacon fat, season with salt & pepper and 3/4 of the Italian herbs. Save the rest of the herbs to season the crust. Cook the chicken until it is done. Remove from pan. You can add the chicken to the bacon for now.
5. Add 2-3 Tablespoons of butter to the pan. Add the onions, carrots, and celery and saute until soft. Add the garlic and saute for another minute. Add the peas and corn. Stir to combine. Pour in the white wine and bring to a boil. Reduce heat, stir to deglaze pan, and simmer until wine is almost gone. Add the chicken stock. Bring it to a boil. Sift in the flour (I use a small mesh strainer to shake it in.) and stir until smooth. Fold in the potatoes, being gentle so you don&39;t break them up. Simmer mixture until it is the thickness you want. You can add more chicken stock if you want it &34;saucier."
6. Put the bacon and chicken into the bottom of the baked crust. Spoon the vegetables and gravy mix over the meat until your pie is full. You'll probably have some of the yummy vegetable/gravy mixture leftover. Dot the top of the pie filling with the remaining butter. Brush the egg wash around the edge of the baked crust. Place the top crust on top and seal the edge. Pierce the top crust in several places to vent. Brush the egg wash all over the top of the crust and dust with the remaining dried Italian herbs.
7. Bake for 30-40 minutes or until the top crust is nicely browned. Allow pie to rest for about 15 minutes after baking. Slice into 6 pieces and use a large spoon to serve.