Chicken Pot Pie

Chicken:

2 thighs, 1 breast

Rub:

1 tsp. salt

1 tsp. pepper

1 tsp. Italian seasoning

 Tsp. Dijon mustard

1 tsp brown sugar

1 tsp. balsamic vinegar

Directions:

Preheat oven to 350 degrees.  Take chicken out of fridge and pat dry.  Rub salt, pepper and Italian seasoning   Mix mustard, sugar and vinegar, rub onto chicken.  Place on roasting rack on top of baking sheet and bake30 minutes. Let cool and shred with fork. 

Pie Filling:

1 tsp. sea salt

1 tsp. pepper

1 tsp. Italian seasoning

1 pinch nutmeg

1 pinch cayenne pepper

1 Tbs.. butter, divided

1 tsp. olive oil

½ small onion

¼ cup finely diced carrots

¼ cup finely diced celery

1 medium yellow potato, diced

½ cup defrosted chopped spinach

¼ cup white wine

2 cups chicken broth

¼ cup Parmesan cheese

1 Tbs. flour

Directions:

Place 1 Tbs. butter and 1 tsp. olive oil in non stick sauce pan.  Chop onion and seasoning in pan.  Finely dice carrot, celery and potato; add to pan. Allow vegetables to brown before adding chicken and spinach to the pan.  Once all vegetables have browned, deg-laze pan with wine and chicken stock.   Bring to boil, then  turn down to simmer.  Once vegetables are tender, remove from heat and let cool prior to making pot pie. 

Pot Pie creation:

Place filling into ramekin or pie dish.  Roll out prepared pie crust and cut into strips.  Crack one egg into dish and brush egg onto ends of pie crust.  Layer strips onto dish and secure to sides with egg wash.  Once crust is secured brush top with egg wash.  Place in 350* oven until crust is a beautiful golden brown.