Rustic Chicken Pot Pie

Rustic Chicken Pot Pie

1 box refrigerated pie crust

3 boneless skinless chicken breasts, chopped

1/2 cup rough chopped carrots

1 onion, rough chopped

1 package baby portabella mushrooms, chopped

1/2 cup celery, rough chopped

2 sprigs fresh thyme

1 sprig fresh rosemary

2 tablespoon cornstarch

1 cup whipping cream

2 cups unsalted chicken stock

salt and pepper to taste

In a large sauce pan, salute the chicken breasts, carrots, onion, celery, thyme, and rosemary till the chicken is cooked through. Sprinkle with cornstarch and then add in the chicken stock and stir till thickened. Add in the whipping cream and simmer. Remove from heat.

To prepare the pie: In a deep round casserole or in a 10 inch round cake pan, line the pan with one of the pie crusts and allow the edge to fall over the side a bit. Pour in the chicken mixture and then top with the other pie crust. Seal the edges by filing under. Brush with a beaten egg and bake for 45 minutes or until golden brown.