Chicken Pie

This recipe can make two pies:

1 roasted chicken or 4 chicken breast, roasted & shredded

1 tablespoon cooking oil

1 green bell pepper, diced

1 yellow onion, diced

1 large garlic clove, mined

1 cup green peas, frozen

1 large carrot, diced

1/2 cup canned corn, drained

1 large russet potato, diced and boiled

2 cups half and half

1 tablespoon taco seasoning

1 tsp salt

1 tsp black pepper

1 cup freshly grated parmesan cheese

2 circles of pie crust

1 egg for egg wash

Directions:

Note: to make this recipe quick and easy, you can purchase many of the ingredients pre cut or pre made from the grocery store. You can also use the frozen peas, carrot, and corn mix and you can buy a roasted chicken and shred it at home. You can also use a premade crust but please not if you are Muslim to avoid crusts with lard (pork fat) and use a vegetable fat pie crust or make it at home beforehand.

1. Dice and prepare all your vegetables. Add oil to a pan and sauté the onion, bell pepper, and garlic until soft on medium heat for 10 min.

2. Boil the peas and carrot in a small pot with water for 10 min. to soften the vegetables. Then drain from water. Then use the same pot and fill with water to boil the potatoes until it softens. (Check for doneness with a fork, it should take 10 min.)

3. Add the shredded to the pan with sautéed onion and pepper. Then add the boiled vegetables and corn. Leave the potatoes on the side to cool.

4. Then add the half and half and spices to the pan with chicken and cook on the stove for 5 min until the cream thickens and spices are incorporated.

5. Once cream is thicken turn the heat off and add grated parmesan cheese. Mix it into the mixture and allow the cheese to melt.

6. Place one pie crust on a pie pan as a base. Then add the boiled potatoes as a base and add the chicken mixture.

7. Cover the pie with the other pie crust and pinch the edges.

8. Mix an egg in a small bowl with a pinch of salt and 1 tablespoon of water. Use a food brush to brush the top of the pie crust.

9. Bake the pie at 425 F for 30 min. or until the pie is a golden brown.