Chicken Pot Pie with Pancetta

Fall is coming... which means soups, stews, hearty flavors and pies of the season.

I've created a chicken pot pie that reminds us all of the leaves falling but keeps some tastes of the summer with tons of fresh veggies. It's also healthier since I am not using cream or milk for the sauce and I am placing only a top crust and not a bottom one!

Enjoy.

1. Prep everything first, as bite sized as possible and put all in the same bowl.

- Chop half an onion, 3 cloves garlic, 1 carrot, 1 stalk celery, handful green beans and a few mushrooms.

2. Dice up a few slices of pancetta. Prep a large pot with oil and fry until crispy. Remove.

3. Add in all chopped veggies and add salt, pepper, 1 sprig fresh rosemary (chopped), dash cayenne pepper, sprinkle of oregano. Saute until soft (10 minutes). Remove with pancetta.

4. Chop up 2 lean chicken breasts, season with salt, pepper and saute in the same pot. Add more oil if needed.

5. Once chicken is done, remove and it to the veggies.

6. Now we make the sauce. Heat up more oil and set a kettle with some boiling water next to it.

Sprinkle some cornstarch over the oil and whisk until smooth (maybe 1 tbsp). Once smooth, add water and some chicken/turkey boullion (cube is fine), keep whisking until thick. Add more water, until you have roughly 2-4 cups.

7. Add all chicken and veggies and pancetta, throw in a handful of peas.

8. Pour all contents into a deep pie dish. If you think it may be too liquidy, you can sprinkle some dry tapioca on top... this can also help thicken. Allow to completely cool (fridge) before putting top crust. (Picture shows pie without the top crust!)

9. When ready to bake, preheat oven to 375. Roll out a ball of pie dough (I used a store bought piece) make a design in it if you want and place over the filling. Brush crust with an egg white and bake for about 35-45 minutes, until golden.

Moolicious!