Ingredients
1½ pounds chicken tenders, diced
½ teaspoon McCormick ground sage - gluten free
½ teaspoon McCormick Paprika - gluten free
¼ teaspoon dried oregano
olive oil
1 cup frozen pearl onions
½ cup frozen peas
½ cup diced carrots
2 cloves garlic, minced
2 tablespoons Cup4Cup Multipurpose Flour - gluten free
1½ cups Pacific Organic Chicken Stock - gluten free
1 cup heavy cream
1 egg, beaten
PIE CRUST MAKES 2
2 cups Cup4Cup Multipurpose Flour - gluten free
1 stick butter or 8 tablespoons, chilled then grated
1 egg, beaten
½ teaspoon salt
7 to 8 tablespoons iced water
extra flour for dusting
Instructions
<strong>PIE CRUST:</strong>
<ol>
<li>Combine the flour, butter and salt in a large bowl. Incorporate the ingredients by hand then add the egg. Gently stir until mixture becomes crumbly. Then add the iced water and gently knead the dough.</li>
<li>Shape the dough into a ball and cut in half.</li>
<li>Place a large enough parchment paper on a working surface or table and sprinkle with flour. Use a rolling pin to shape the dough sprinkling more flour if necessary. You can make the dough slightly bigger than the pan. Cover with another parchment paper. Set aside.</li>
<li>You can save and freeze the other for later.</li>
</ol>
<strong>FILLING:</strong>
<ol>
<li>Preheat oven to 400 degrees F.</li>
<li>Season chicken with paprika, sage, salt and pepper.</li>
<li>Heat a 10 inch cast iron pan to medium high heat and add a splash of olive oil. Cook the chicken until done about 3 minutes then transfer to a plate. Add more olive oil to the pan and sauté the onions, garlic, carrots and green peas about 5 minutes.</li>
<li>Season with salt and pepper. Sprinkle 2 tablespoons flour and stir. Add the chicken stock and let simmer until thickened.</li>
<li>Then add the heavy cream. Season with salt is necessary. Return the chicken to the pan and cook for 1 or 2 more minutes.</li>
<li>Gently place the pie crust on top of the filling. Tuck in excess pie edges into the pan.</li>
<li>Brush the top with egg wash and gently cut 3 to 4 vents on the crust. Bake for 20 to 25 minutes or until the crust is golden brown. Serve</li>
</ol>
