Chicken Pot Pie – American Pie

Ingredients:

• 0.7 kg chicken breast fillet, cut into 10 pieces
• 1/2 tsp sweet paprika
• 1/2 tsp dried sage
• 1/4 teaspoon dried oregano
• Salt and freshly ground black pepper
• 3 tbsp. l. olive oil
• 1 cup frozen small onions
• 1 cup frozen peas and diced carrots
• 2 crushed cloves of garlic
• 2 tbsp. flour
• 2 cups low-sodium chicken broth
• 1 cup of heavy cream
• 500 g of ready-made chopped shortcrust pastry
• 1 lightly beaten egg

Special equipment:

• 25cm cast iron skillet

Preparation:

1. Preheat oven to 200C.
2. Season the chicken with paprika, sage, oregano, salt, and pepper. Heat a 10-inch cast-iron skillet over medium heat and add the olive oil. When the oil begins to shimmer, add the seasoned chicken and cook, turning, for about 4 minutes on the first side and 3 minutes on the second side. Remove the chicken from the skillet with tongs, releasing the oil. Let the chicken rest for a few minutes, then shred. To the same skillet, add the onion, peas, and carrots and season with salt and pepper. Stir and cook until the onion is tender, 3 to 5 minutes. Add the garlic and cook until fragrant. Sprinkle in the flour and stir until the flour is incorporated into the vegetables and juices. Add the chicken broth and bring to a simmer, stirring until the mixture thickens. Once the liquid has thickened, add heavy cream. Add salt if necessary.
3. Place the chicken filling in the pan. Cover the top with the rolled-out dough, tucking the edges into the pan. Brush the crust evenly with egg wash. Using a knife, carefully cut 3 holes in the top. Place the pie in the oven and bake until golden brown, about 20 minutes.