Chicken Pot Pie
Amy Whitson
ingredients
Filling- 3-4 lb. chicken split fryers
- 4 c. chicken stock
- 1 large yellow onion split
- 2 dry bay leaves
- 1/2 t. whole black peppercorns
- thyme (to taste)
- 1 rib celery
- 5 T. flour
- 1 egg yolk
- 9 oz. red potatoes
- 2 med. carrots or baby carrots
- 6 oz. mushrooms
- 1 c. milk
- 2 c. chicken broth
- 2 T. chopped parsley
- 1 T. fresh thyme
- freshly ground pepper
- 1 T. heavy cream
- 1 c. flour
- 1/4 tsp. salt
- 1 T. fresh thyme
- 10 T. cold butter
- 3 T. cold water
- 1 egg yolk
directions
- 1
Combine first 7 ingredients in large pot; cook one hour.
- 2
In a food processor, combine 1 c. flour, 1/4 t. salt, 1 T. thyme. Add 10 T. cold butter and mix until crumbly. Add 3 T. ice water and 1 egg yolk.
- 3
Wrap in plastic, and put in fridge for 1 hour.
- 4
Melt 5 T. butter in sauté pan. Add red potatoes (4 minutes). Add carrots and mushrooms (4 minutes). Add 5 T. flour; stir 1 minute. Stir in 2 c. chicken broth and 1 c. milk. Add chicken, parsley, thyme, 2 t. salt and pepper. Put in casserole dish.Take crust out of refrigerator and roll out so it will fit over casserole dish. Mix 1 T. heavy cream and egg yolk. Brush over crust. Bake at 375° for 35 minutes.
notes
You could substitue a Rotisserie chicken, and a refrigerated pie crust to save time.
Source: Christy Beaird
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