1cupheavy creamor full fat coconut milk - shake can before opening
4cupscubed, cooked chicken
1package frozen peas and carrotsdefrosted
0.5cupchopped green onions
1large egg whitebeaten
Instructions
Pie Crust
Place flour, salt and butter into the bowl of a food processor and pulse to combine until they resemble course meal.
Drizzle cold water one tablespoon at a time over the mixture. Continue to pulse to combine until mixture holds together. It should be evenly moist, but not wet.
Turn the dough out onto a well floured work surface. Flatten into a disk, wrap well with plastic wrap, and chill in the refrigerator for a minimum of one hour, or up to twenty-four hours.
Pie Filling
Preheat oven to 400 degreesF.
Melt butter in a cast-iron skillet over medium heat. Add the flour and whisk until smooth. Add the tarragon, salt and pepper. Whisk together to create a roux. Cook, stirring constantly until mixture is smooth and bubbly, this cooks out the flour taste.
Add the chicken stock and cream (or coconut milk), bring to a simmer stirring constantly. Simmer for one minute to thicken.
Add the chicken stock and cream (or coconut milk), bring to a simmer stirring constantly. Simmer for one minute to thicken.
Stir in the chicken, peas, carrots, and green onions. Let mixture simmer for a few minutes to thicken.
Roll out pie crust into a 10.5-inch circle on a floured work surface. Place on top of the chicken mixture in skillet.
Carefully crimp the edges. Remember, the skillet is HOT! Cut vent holes the center with a knife so the heat can escape.
Beat the egg in a small bowl and use a pastry brush to brush the top of the pie.
Place skillet on a baking sheet and slide into preheated oven. Bake for 30 to 35 minutes, until golden brown and bubbly. Remove from oven and allow to cool for 10 minutes before serving.
Notes
For the perfect, flaky pie crust, make sure to use cold butter, cold water, and chill before using.
Do not overwork the dough, that is what makes it tough.
Substitute dried thyme or fennel for the tarragon if you prefer.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until hot.