Creamy Chicken Pot Pie

Creamy Chicken Pot Pie
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Ingredients
  1. 2 Maine Pie Co. pie shells
  2. 3 to 3 1/2 C cooked cubed pheasant, turkey or chicken
  3. 2 C chicken broth
  4. 1 1/2 sticks butter (3/4 C)
  5. 3 Tbsp olive oil
  6. 1 C diced onion
  7. 3/4 - 1 C potato starch
  8. 1/4 C heavy cream
  9. 1 1/2-2 C diced carrots
  10. 1 C celery
  11. 1 C peas
  12. 1 C corn
  13. 1/4 C parsley (preferably fresh)
  14. 1 tsp dried thyme
  15. Salt
  16. Pepper
Instructions
  1. 1. Preheat grill to 350 degrees F.
  2. 2. Rub meat with olive oil and season with salt and pepper.
  3. 3. Place in a cooking pan and roast for 35-40 minutes.
  4. 4. Remove poultry form grill and let rest 20 minutes.
  5. 5. Dice meat into cubes.
  6. 6. In large pot or quart size pan, melt butter over medium to low heat and sauté onions, carrots, corn and celery until onions are tender or translucent. Approximately 10-15 minutes.
  7. 7. Add chicken stock and whisk in continuously over low heat until. Thicken with potato starch.
  8. 8. Add salt, pepper and heavy cream.
  9. 9. Add cooked and diced meat, peas, and parsley, mix well.
  10. 10. Let mixture cool 15-20 minutes and then pour into Maine Pie Co. pie shell.
  11. 11. Add top pie shell, seal and flute pie crust edges.
  12. 12. Pierce pie crust top to allow air to escape.
  13. 13. Cover pie crust edges with foil or aluminum ring so that it will not burn.
  14. 14. Bake at 350 degrees F for approximately 1 hour until golden brown.