- 2 9″ discs of pie crust, unbaked
- 1 lb boneless skinless chicken breasts
- 1 C carrots, sliced thin
- 1/2 C celery, sliced thin
- 1/2 C vidalia onion, diced
- 1/2 C frozen green peas
- 2/3 C frozen sweet corn
- 3 garlic cloves, minced
- 2 1/4 C chicken broth
- 1/2 C milk
- 1/4 C flour
- 2 tbsp cajun seasoning, divided
- 1/4 tsp salt, to taste
- 1/4 tsp cracked black pepper
- 1 large egg
- 1/2 tsp water
- Preheat your oven to 400°F. Mold one disc of pie crust into the bottom of a 9″ deep-dish pie pan and poke holes in the bottom with a fork. Set aside.
- Place a deep skillet over medium-high heat. Season your chicken liberally with 1 tbsp of the cajun seasoning. Once the pan is hot, drizzle in a bit of olive oil and add the chicken in a single layer. Cook in batches as needed.
- Sear the chicken on both sides, then reduce the heat to medium, cover with a lid, and cook for an additional 5 minutes before removing to rest in a large mixing bowl.
- Add a bit more olive oil and then your mirepoix – the carrots, celery, and onions you chopped. Stir them around and allow them to cook over medium heat for about 8 minutes.
- While the mirepoix is cooking grab your hand mixer – or two forks – and shred the chicken.
- Once the mirepoix is softened and fragrant add the garlic, chicken, peas, corn and milk. Stir to combine well, then taste. Add more cajun seasoning or salt if needed. Once you’re satisfied crack in your black pepper.
- Reduce the heat to low and allow it to simmer for 5-7 minutes until thickened. Then remove from heat and allow to cool slightly.
- Spoon your filling into the pie pan, being careful not to overfill.
- Arrange the second pie crust over the top and seal the edges. Use a sharp knife or a fork to make vents in the top crust.
- Whisk together your egg and water to make an egg wash, then use a pastry brush to lightly coat the top of the pie, and the edges.
- Bake for 25 minutes, or until golden brown all over. Let it rest for at least 10 minutes before serving.