Ingredients:
- 1 1/2 pounds chicken tenders
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup frozen pearl onions
- 1 cup frozen peas and diced carrots
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cup heavy cream
- 1 store bought pie crust
- 1 egg, lightly beaten
Directions:
- Preheat the oven to 400.
- Sprinkle the chicken tenders with paprika, sage, oregano, salt and pepper.
- Heat a 10-inch cast-iron pan over medium-high heat and add the olive oil.
- When the oil begins to swirl, add the seasoned chicken and sauté until cooked through, about 4 minutes on the first side and 3 minutes on the second side.
- Remove the chicken to a plate with tongs, leaving the oil in the pan.
- Rest the chicken for a few minutes, and then chop into 1/2-inch cubes.
- To the same pan, add the onions and peas and carrots and sprinkle with salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and raise to a simmer, stirring until thickened.
- Once the liquid has thickened, stir in the heavy cream.
- Season with salt, if needed.
- Return the chicken to the pan.
- Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan.
- Brush the crust evenly with the egg wash.
- Using a knife, gently cut 3 vents in the top of the crust.
- Place in the oven and bake until the crust is golden brown, about 20 minutes.
Source: http://www.foodnetwork.com/recipes/sunny-anderson/easy-chicken-pot-pie-recipe.html