Starter ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature in cool, dark place for up to 12 months. Once opened, store in refrigerator and enjoy within 6 months.

Ingredients

1 jar pot pie starter (included)
3/4 lb. (375g) cooked chicken breast, shredded
1/2 cup (125ml) heavy cream (optional)
1/2 cup (75g) frozen peas (optional)
1 rolled-out round of pie dough or puff pastry, approx. 12" (30cm) diam., 1/8" (3mm) thick, chilled
1 egg lightly beaten with 1 tsp. water

Directions

Position rack in center of oven and preheat to 375°F (190°C).
In 10" or 12" (25cm or 30cm) diam. skillet, combine pot pie starter and shredded chicken. Add heavy cream and frozen peas, if using, and stir to combine. Bring to a simmer over medium-high heat, then cook for 1–2 minutes.
Pour mixture in 9" (23cm) diam. pie dish and top with chilled dough round.
To make skillet pot pie, keep mixture in pan and top with dough round. Crimp edges around rim to seal.
Cut 3–4 slits in center of dough and brush with egg wash.
Bake until crust is golden brown, approx. 50–55 minutes, covering edges with foil if they start to brown too quickly. Transfer pot pie to wire rack and let it rest for 1 hour before serving. Makes 1 pot pie (approx. 6 servings).
Test Kitchen Tips: For an extra boost of flavor, add freshly chopped rosemary, parsley, thyme or oregano to filling before baking. Alternatively, mix with boiled, diced potatoes. To make mini pot pies, divide mixture evenly among ramekins or cocottes. Top with smaller rounds of dough or puff pastry.

Williams Sonoma Pot Pie Starter Sauce, Classic Chicken