Super yummy, frenchy, easy chicken -pot-pie

Super yummy, frenchy, easy chicken -pot-pie

Ma oui! Country french cuisine is not as fussy and difficult as they would have you believe.  Here's a recipe for a very elegant chicken pie that will come together in a snap.

What you will need:

2 C cooked chicken (I use what's left over of a roasted chicken from the night before)

5 green onions or 1 leek

2 C sliced button mushrooms (par-boiled potatoes can also be used if your crew isn't fond of mushrooms)

2 T sour cream

1 T flour

1 tsp dijon mustard

2 T 'the bird' spice mix

1 C chicken or vegetable broth

salt/pepper

olive oil/butter

roll-out pie crust

Saute' the chicken, green onions, mushrooms, and seasoning in a few tablespoons of butter and/or olive oil over medium heat.

Stir in the sour cream, flour, mustard.

Add the broth and simmer together for about 5 minutes.

Check the taste for salt/pepper and add more if you'd like.

Pour the mixture into an oven-safe baking dish and cover with a rolled out, pre-made pie crust.

Cut a few vents into the top of the crust and bake at 350 degrees for 35-40 minutes.

I like to stuff a few fresh herbs into the vent for added aromatics, but that's totally optional. I also never, ever do an egg wash on the crust, but it does make the crust nice and shiny if you want to take that extra step.

Voila! 

If you want to bump up the veg, you can add some thawed, frozen veggies of your liking to the pie at the saute' stage, or replace the meat with them altogether!