Chicken Pot Pie

Categories: Casseroles-pot pies

Ingredients

• 3 Tbsp. olive oil, plus more for the dish
• 2 leeks ( white and light green parts only), cut into 1/4 inch thick half-moons
• 2 cloves garlic, finely chopped
• 1 Tbsp. fresh thyme leaves
• 8 oz. cremini mushrooms, quartered
• 3/4 cup sour cream
• 4 oz. cream cheese, at room temperature
• 2 tsp. grated lemon zest
• 2 Tbsp. fresh lemon juice
• kosher salt and pepper
• 3 cups shredded rotisserie chicken
• 4 oz. Gruyere, coarsely grated (about 1 cup)
• 3/4 cup fresh flat-leaf parsley, chopped
• 1 refrigerated rolled pie crust
• 1 large egg, beaten
• 1 pie bird (Optional)

Directions

1. Heat oven to 400 degrees. Heat 1 Tbsp. oil in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes. Stir in the garlic and thyme and cook for 1 minutes. Transfer to a medium bowl.
2. Heat the remaining 2 Tbsp. oil in the skillet over medium-high heat. Add the mushrooms and cook, tossing occasionally, until golden brown 4 to 5 minutes. Toss with the leek mixture.
3. Meanwhile, in a large bowl, combine the sour cream, cream cheese, lemon zest and juice, 1/2 tsp. salt and 1/4 tsp. pepper. Fold in the chicken, Gruyere, parsley and the leek mixture.
4. Place the bird (if using) in the center of a 9-inch deep pie plate and spoon the chicken mixture around it. Unroll the pie crust and cut a 1 1/2-inch round hole in the top. Place the pie crust on top of the filling with the bird peeking through the hole. Brush the pastry with the egg, place the dish on a rimmed baking sheet and bake until the top is golden brown, 20 to 25 minutes.

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