Directions:
- Cut 1 carrot& 1 rib of celery into large dices,& peel& quarter 1 yellow onion.
- In a large stockpot, place the chicken, diced carrot& celery, the 1 quartered onion, 1 bay leaf,& the peppercorns.
- Cover with water& bring to a boil over high heat… Lower heat to a simmer& cook the chicken 15 to 20 minutes until tender.
- Skim off the foam that may form on the surface.
- Remove the chicken from the pot& allow to cool.
- Strain the stock into a clean stockpot& reduce over high heat to 3 cups& then allow to cool.
- Skin& bone the chicken, discarding the skin& bones.
- Cut the meat into 1” pieces& set aside.
- Make the pie dough by combining the flour& salt in a medium bowl.
- Add the butter& work with your hands until the mixture resembles coarse crumbs.
- Using the tines of a fork, stir in the water 1 tablespoon at a time,& work with your hands until a smooth ball forms, being careful not to overwork the dough.
- Wrap in plastic& refrigerate for 20 minutes.
- Note that you are setting aside the 1 egg beaten with 1 tablespoon of water to be used later as an egg wash.
- Peel& dice the remaining 2 carrots, onion,& the remaining 2 stalks of celery.
- In a medium pot, blanch the carrots& peas in boiling water for about 2 minutes, until just cooked through.
- Drain& set aside.
- Preheat oven to 400 degrees.
- In a large skillet or pot, melt the butter over medium-high heat.
- Sautè the onions& celery about 3 minutes until soft.
- Add the garlic& mushrooms to the skillet or pot& continue cooking until the mushrooms are soft& give off their liquid, which should take about 5 minutes.
- Sprinkle the 1/4 cup of flour into the vegetable to make a roux, cooking for 2 to 3 minutes to slightly thicken.
- Add the wine, cream& cold stock, stirring well.
- Add the chicken& parsley& season to taste with salt& pepper.
- Remove from heat& set aside.
- Remove the dough from the refrigerator& place onto a floured surface.
- Roll out the dough more than twice as large as the baking dish or pan that you intend to use.
- Spray the entire inside of the baking dish with Pam to prevent the crust from sticking.
- Gently transfer the dough to the baking dish placing half of the dough into the dish with the other half hanging over, which will cover the top of the pie.
- Pour the entire chicken mix into the dish.
- Take the overhanging dough& cover the pie, crimping around the entire pie with your fingers.
- Brush the top of the pastry with the egg wash (1 egg beaten with 1 tablespoon of water).
- With either a fork or a knife, make small slits over the top of the crust.
- Bake until the crust is a light golden brown& the contents are hot& bubbly, which should take about 10 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2353.94 Kcal (9855 kJ) | ||
| Calories from fat | 1266.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 140.77g | 217% | |
|---|---|---|---|
| Cholesterol | 566.7mg | 189% | |
| Sodium | 5307mg | 221% | |
| Potassium | 2199.7mg | 47% | |
| Total Carbs | 154.37g | 51% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 22.55g | 90% | |
| Protein | 119.23g | 238% | |
| Vitamin C | 24.8mg | 41% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 11.6mg | 64% | |
| Calcium | 535.9mg | 54% | |
| Amount Per 100 g | |||
| Calories | 236.29 Kcal (989 kJ) | ||
| Calories from fat | 127.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 217% | |
|---|---|---|---|
| Cholesterol | 56.89mg | 189% | |
| Sodium | 532.72mg | 221% | |
| Potassium | 220.81mg | 47% | |
| Total Carbs | 15.5g | 51% | |
| Sugars | 0.83g | 33% | |
| Dietary Fiber | 2.26g | 90% | |
| Protein | 11.97g | 238% | |
| Vitamin C | 2.5mg | 41% | |
| Vitamin A | 0.1mg | 35% | |
| Iron | 1.2mg | 64% | |
| Calcium | 53.8mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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