Marry Me Chicken Pie
Ingreadient
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1 (14.1-ounce) package rolled refrigerated pie crust
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1 tablespoon oil from sundried tomatoes
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1 small onion, diced
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1 1/2 cups peeled and diced potatoes
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2 cloves garlic, minced
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1/4 cup dry white wine
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1/4 cup butter
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5 tablespoons all purpose flour
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1 (14 1/2 ounce) can chicken broth
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1 cup whipping cream
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1/3 cup oil-packed sun dried tomatoes, chopped
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1/4 cup grated Parmesan cheese
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/2 teaspoon smoked paprika
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1/4 teaspoon freshly ground black pepper
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3 cups shredded rotisserie chicken
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3 cups baby spinach
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1 large egg
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1 tablespoon water
Direction
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Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
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Line a 9-inch deep dish pie plate with one of the pie crusts, set aside.
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Heat oil from sundried tomatoes in a 12-inch skillet over medium heat. Add onion and cook for 2 minutes.
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Add potatoes and cook, stirring occasionally, until potatoes are nearly tender, 5 minutes.
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Add garlic and cook for 1 minute. Remove potato mixture from the skillet and set aside.
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Add white wine to the skillet and cook, stirring to scrape up any browned bits from the bottom, until wine is reduced to half, about 1 minute.
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Add butter to the skillet. Once melted, whisk in flour to form a roux. Pour in chicken broth while continuing to stir. When thickened and bubbly, add cream, sun-dried tomatoes, Parmesan cheese, thyme, oregano, salt, paprika, and pepper. Return to a simmer.
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Return potato mixture, chicken, and spinach to the skillet; stir to combine. Cook just until spinach wilts, about 1 minute.
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Add filling to the prepared pie plate and top with remaining pie crust, crimping edges and making small slits in the top to allow steam to escape.
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Whisk together egg and water in a small bowl. Brush pastry with egg wash.
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Bake until the crust is golden brown and filling is bubbling through the slits, 30 to 35 minutes. Let stand for 20 minutes before serving.
