Chicken Pot Pie

1 Tb. olive oil

1/2 stick of butter

1 medium onion, diced

2 cloves of garlic, minced

1 Tb. cream sherry

3-4 carrots, peeled and diced

1/4 cup flour

4 cups of chicken stock

1 can, cream of chicken soup

1/4 tsp. salt

1/4 tsp. pepper

3-4 cups of rotisserie chicken, chopped

1 cup of frozen peas

1 cup of frozen corn

refrigerated pie crust

2 egg whites

In a large pot, heat olive oil and butter over medium heat. Add onions and garlic and saute until onions are translucent, approximately 3-4 minutes. Add cream sherry, carrots, and thyme and saute for an additional 3-4 minutes. Add flour and stir to combine. Whisk in chicken stock and cream of chicken soup. Simmer over medium heat for 5-6 minutes. Add salt and pepper, chicken, peas and corn. Lower heat to medium low and continue to simmer for an additional 7-8 minutes.

Remove from heat and allow to cool. This recipe makes two regular pies or 4-6 mini pies. Allow refrigerated pie crusts to come to room temperature. If using mini pie plates, cut pie crusts to fit. If using regular pie plates, roll out the lower crust to fit the pan and trim. Fill the pie plates with the chicken mixture and top with the remaining crust. Pinch the crust together using a fork and trim the excess crust. Brush the top with egg whites and slit the top of the crust to vent. Cover the edges of the crust with foil to prevent over browning. Bake at 400 degrees for 30-40 minutes. Remove foil for the last 10 minutes.

Recipe may be frozen prior to baking. Cover with parchment paper and foil prior to freezing. Prior to baking, remove the paper and foil and bake at 425 degrees for 15 minutes and then lower heat to 375 degrees and bake for an additional 45 minutes.