Bibi's Chicken Pot Pie

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 cup frozen peas
• 2 cups diced cooked chicken
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup sour cream
• 1/2 recipe pastry for a 9-inch double-crust pie

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes, or until softened. Add mushrooms and peas and cook for 5 minutes more.
3. Add chicken and cook for another 3 minutes. Sprinkle flour over the mixture and stir to combine. Add broth, thyme, oregano, salt, and pepper and stir until thickened, about 3 minutes.
4. Remove from heat and stir in sour cream. Pour mixture into a 9-inch pie plate.
5. Roll out pastry dough and place over the top of the filling. Trim off any excess dough and crimp edges with a fork.
6. Bake in preheated oven for 25 minutes, or until golden brown.

Interesting Facts

• Chicken pot pie is an American classic that dates back to the 19th century.
• The origin of the dish is unclear, but it is believed to be derived from a British dish called "potted meat pie".
• The dish is also popular in Canada, where it is sometimes referred to as "Canadian pot pie".