A delicious one pot dish that's perfect for chicken or turkey leftovers. One amazing pie crust covering a tasty saucy mix of veggies and meat, baked to golden perfection in the same dish. Delish!
Heat oil over medium high heat in a large oven proof skillet (12-13").
Sauté onions, celery, carrots and mushrooms until softened, about 3 to 5 minutes. Stir frequently. Add garlic and spices; cook for 1 minute stirring frequently.
Sprinkle flour over the mix. Stir and cook for 1 minute.
Gradually add soup stock and evaporated milk, stirring constantly until boiling and slightly thickened.
Add cooked chicken and frozen peas, cook until heated through about 3 to 5 minutes.
Taste and adjust seasoning as desired. You'll want it just a little more flavorful than the final product as the flavor will become a little more subtle as it bakes.
Turn off heat and let pan cool to the touch.
Meanwhile, heat oven to 400°F (205°C) and roll out your single layer pie crust. Make it large enough to have a 1/2 to 1 inch overlap around the top of your pan.
Place crust on top of filling centering it so it drapes evenly over the edge of the pan. Make 5 to 6 slits in the dough to allow steam to escape. Brush top with beaten egg for a shiny golden crust.
Bake for 30 minutes or until crust is golden brown and filling is bubbling. As a precaution, place a cookie sheet or foil on the oven rack below the pie to catch any potential drips.
Take out of oven and let rest for 5 to 10 minutes to avoid burning anyone and to let filling set a little.
Notes
Replace chicken with turkey or pork.Replace fresh carrots and celery with any leftover cooked veggies you have (broccoli, cauliflower, green beans) or use all frozen mixed vegetables. Add them when you add the cooked chicken to avoid overcooking.If you don't have an oven proof skillet, transfer the finished filling to an ovenproof dish or pie plate and continue with recipe.