Chicken Pot Pie

When we were in graduate school, there was a couple who'd been married for three years (to my one month!), and every time we went to their house for dinner, I was always amazed at her cooking. She was the first one who inspired me to really learn how to cook. One of my favorite dishes of hers was her Chicken Pot Pie. She actually submitted this to a recipe contest at Southern Living, or something along those lines. So here is my adapted version for South Asian living. :) It's a little bit of work, but makes enough for two meals, so worth it.

Elizabeth's Chicken Pot Pie

1 Tbsp. butter

1 c. onion, chopped

2 cloves minced garlic

1/2 c. dry white wine or milk

2/3 c. cream soup mix

3 c. chicken broth

3/4 c. milk

1 c. cheddar cheese, shredded

1/4 tsp. ground red pepper

1/2 tsp. dried oregano

1/4 tsp. dried thyme

1/2 tsp. freshly ground black pepper

1/4 tsp. salt

1 whole chicken, cooked, skinned, and picked

1 c. carrot, sliced and cooked

1 1/2 c. new potatoes, cubed and cooked

1 c. frozen sweet peas

1 c. fresh broccoli, chopped and cooked

1 recipe of Basic Pie Crust

1 egg white, lightly beaten

Saute onion and garlic in butter over medium heat until onion is soft. Slowly add wine and chicken broth, stirring to deglaze the pan. Stir in cream soup mix and broth, milk, cheese, and spices (red pepper through salt). Reduce heat to low, still stirring. Add chicken and vegetables (carrot through broccoli). Gently stir until well blended. Pour mixture into a lightly greased 13x9" baking dish (if using crescent roll topping) OR 2 9" pie plates (if using pie crust topping) or one 9" pan and freeze the other half. Lay crust over top of chicken mixture. Brush topping with egg white. Bake in preheated oven at 190 for 25-30 minutes or until bubbly and topping is golden brown. Serves 8 (or four twice).