Mum's Chicken Pie
2 8" pie crust -top and bottom
Filling:
6 - 8 boneless chicken thighs
1 onion, chopped
1 Tablespoon olive oil
Salt to taste
1 1/2 cups fresh or frozen peas and diced carrots
1/2 cup fresh or frozen corn
1 tsp black pepper
1 tsp garlic powder
1 tsp. paprika
2 Tablespoons dried or fresh basil
2 Tablespoons butter
2 Tablespoons all-purpose flour
1/2 teaspoon cornstarch
1 1/2 cups milk or light cream
2 teaspoons chicken bouillon powder
1 egg, beaten
Preheat oven to 400 degrees. place chicken thighs and onion onto a baking sheet, coat with olive oil and season with salt. Roast in oven for 25-30 minutes or until chicken is cooked through and golden. Remove from oven and let cool.
When chicken is cool enough to handle place into a large bowl along with a Tablespoon or two of the fat from the baking sheet, and shred into bite sized pieces. Add peas and carrots, corn, pepper, garlic powder, paprika, and basil, mix, set aside.
In a medium saucepan melt butter over low- medium heat, add flour mixed with cornstarch & bouillon to melted butter, stirring continuedly to make a roux. Slowly begin to pour milk into roux, cook over low-medium heat whisking until slightly thickened. If needed, add more milk to keep consistency of a gravy. Pour over the chicken and vegetable mixture. Toss to coat the mixture well. Pour chicken mixture into an unbaked 8 ' pie crust. Cover top with a second unbaked pie crust. Make a few small slits in the top pie crust with a sharp knife to vent the steam. Or use a small cookie cutter to press a shape into the pie crust. I used a small heart cookie cutter, as pictured. Brush crust with beaten egg using a pastry brush. Bake for 30-40 minutes until crust is golden brown.
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