Chicken Pot Pie and Chicken Pop-Tart

Pie‍

1. Preheat oven to 425
2. Combine1 teaspoon each of the sage, thyme, paprika and salt & pepper – mix well
3. Lightly oil chicken, season both sides with the mix and put into the oven until 160degrees
4. Melt butter in a large skillet and add the onion, carrot & celery – cook 3-5 minutes or until the onion is translucent
5. Stir in remaining sage, thyme and paprika – give it about a minute then add the vermouth
6. Let most of the liquid evaporate for a couple minutes, then sprinkle flour over the top
7. Stir well a couple minutes to incorporate, then start adding the broth, about a half cup at a time, making sure it becomes smooth before adding more
8. Then add the heavy cream and soy – mix well, bring to a simmer and stir in the cornstarch/water mix (it’s called a slurry) let simmer 3-5 minutes or until starting to thicken
9. Cut chicken into bite sized pieces until you have roughly 3 cups worth (more is fine) let cool slightly
10. Using the pie dough, you can make 4 small, individual pies or one large one
11. In any case, fill your pie dish, cover with the dough, make a couple slits in the top and brush with the beaten egg
12. Bake until golden brown and beautiful, roughly 25-30 minutes
13. Remove and let cool about 10 minutes before serving

Pop Tart

1. Let filling cool
2. Cut out 2 rectangles of pie dough
3. Put about 1/3 cup of filling in the center of one rectangle
4. Brush the edges with the beaten egg, and top with remaining dough
5. Crimp edges with a fork to seal, then either bake until golden brown, or shallow fry in 350 degree oil until beautiful -about 4 minutes
6. Let cool slightly before eating