Chicken Pie
Ingredients:
1 roasted rotisserie chicken, cooked and shredded
1/2 teaspoon of paprika
1/2 teaspoon of Shenandoah Growers thyme
1/4 teaspoon of Shenandoah Growers rosemary
1/4 teaspoon of Shenandoah Growers parsley
Sea salt and pepper to taste
1 cup peas and carrots
1/2 cup shallots
4 cloves of minced garlic
2 tablespoons of olive oil
2 cups chicken broth
1 cup heavy cream
1 box puff pastry, semi-thawed (pie crust or biscuits)
1 Seven Sons egg, lightly beaten
Directions:
Pre-heated oven to 400 degrees. Season the rotisserie chicken with the rosemary, thyme, parsley, paprika, sea salt and pepper. Set aside. Sauté shallots with the minced garlic in olive oil until fragrant. Add chicken broth. Stir. Whisk together cream and flour. Whisk into pan mixture on low heat until thick. Add veggies and sauté for 2-3 minutes. Add chicken. Pour in to pan. Place crust over the pan, pinch edges, and brush egg wash. Bake for 15 minutes.
