This year’s winner of the Iowa State Fair’s Pillsbury Pie Baking Championship was Christine Montalvo of Windsor Heights. After years of entering the contest, she finally took home first place.
Christine’s Recipe For Chicken Pot Pie
1 package of Pillsbury Refrigerated Pie Crusts
3 fresh carrots, roughly chopped
1 cup frozen peas
1 cup frozen pearl onions
4 tablespoons butter
4 tablespoons flour
1 ½ cups heavy cream
1 ½ teaspoons Worcestershire sauce
¼ cup white wine
Salt and Pepper, to taste
4 cups rotisserie chicken, cubed
1 large egg, beaten
Preheat oven to 425 degrees Fahrenheit. Line a deep dish 9-inch pie plate with 1 Pillsbury refrigerated pie crust, flute the edges and set aside.
Bring a medium pot of salted water to a boil. Add carrots, peas and pearl onions and boil for 5 minutes until tender. Remove from heat and set aside. In a medium pot, melt 4 tablespoons butter. Add flour and cook, stirring for a minute. Add the chicken stock and heavy cream. Cook, stirring constantly until mixture comes to a boil. Reduce to a simmer and cook for 2 minutes. Remove from heat and add Worcestershire sauce and white wine. Season with salt and pepper. Add chicken and vegetables to chicken stock mixture and stir to combine. Pour filling into prepared pie plate. Cut remaining pie crust into strips and make a nice lattice crust over filling. Beat egg and brush gently over crust.
Bake pie until crust is brown and filling is bubbling, about 25 minutes. Let stand for 5 minutes before serving.
Yields: 6 to 8 servings.