About Chicken Pie:
Chicken pie is a pie consisting of a puff or shortcrust pastry with a filling of chicken meat and gravy.
Carrot - 1,diced
Peas - 1/2 Cup
Edamame - 1/2 Cup
Diced Chicken - 2 Cups
Chicken Broth (or) chicken Bouillon - 1 Cups
Garlic pd - 1 tsp
Onion Pd - 1 tsp
Poultry seasoning - 1 tsp
Cornstarch - 1 tbsp
Deep Dish Pie Crust - 2
1.Take a pan and add a tablespoon of oil...Saute Carrot , Peas ,Edamame , Diced Chicken until they are cooked
2.Add Chicken Broth (or) chicken Bouillon with water along with Garlic pd ,Onion Pd and Poultry seasoning.
3.Cook them very well in broth till the flavours are infused with needed salt.Add cornstarch to thicken the stock.Let it be in thick consistency as shown in photo ,then take off the stove
4.I used 2 Deep dish pie crust for making this pie.One for base ,one to cover top.
Let it defrost.
5.Add the stuffing on the base crust .
6.Cover it with top crust and it doesn't have to be perfect , as there must be some openings needed for the steam to escape or the pie will burst,so some cracks stick work like this is ok
7.Place in it a tray lined with aluminium foil to prevent spillage and for easy cleanup.
8.I made two pie.Place it in lower rack near the coil and bake it in 400 degree for 30 min or when u see golden brown crust.
9.If u feel the crust is getting little brown only on top cover it with aluminium foil very loosely or move it up to the rack above.
Let it cool then serve……