Chicken Bog Pot Pie
1 T, Canola oil or high smoke point oil
1 cup, jasmati rice
½ cup, sliced mushrooms
½ cup green peas
¼ cup, diced onion
1 T, cracked black pepper
2 tsp, salt
2 T, thyme
2 T, all purpose flour
¼ cup, white wine
2 ½ cups, chicken stock
2 chicken breast, poached, shredded
1 pie dough disc
Preheat oven to 350F.
Heat a medium sized cast iron over medium heat.
Add oil to the pan and the rice to toast evenly until slightly golden.
Add the onion, mushrooms, and green peas to the pan to saute.
Once the vegetables are slightly cooked, add flour, salt, and pepper. Stir to evenly coat with the spices and flour.
Add the chicken and stir again to evenly combine.
Deglaze the pan with white wine, reduce by half, and then add the chicken stock.
Stir the chicken stock into the rice and vegetables. Turn the heat off.
Cover the top with the pie dough. Be careful not to burn your hands on the edges of the pan. Cut four slits in the middle of the pie to create air vents.
Cook in oven for 20 minutes until the rice is cooked through.