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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I developed this recipe for one of my favorite dishes ever since I was a kid. NOTE: You could purchase 2 ready made pie crusts, one for the bottom & one for the top. This would eliminate the making of the dough. Ingredients:
4 lbs chicken breasts (with skin & bones, or more) |
3 large carrots |
3 celery ribs |
2 medium yellow onions |
2 bay leaves |
1/2 teaspoon whole black peppercorn |
1 cup peas |
4 tablespoons butter |
4 cloves garlic |
8 ounces shiitake mushrooms (finely sliced) |
1/4 cup flour |
1/2 cup dry white wine |
1/3 cup heavy whipping cream |
2 tablespoons fresh flat-leaf parsley |
1 tablespoon garlic granules |
salt & pepper |
2 1/4 cups flour |
1 teaspoon salt |
2/3 cup cold unsalted butter |
1/2 cup ice water |
1 egg, beaten with |
1 tablespoon water |
Directions:
1. Cut 1 carrot& 1 rib of celery into large dices,& peel& quarter 1 yellow onion.
2. In a large stockpot, place the chicken, diced carrot& celery, the 1 quartered onion, 1 bay leaf,& the peppercorns.
3. Cover with water& bring to a boil over high heat… Lower heat to a simmer& cook the chicken 15 to 20 minutes until tender.
4. Skim off the foam that may form on the surface.
5. Remove the chicken from the pot& allow to cool.
6. Strain the stock into a clean stockpot& reduce over high heat to 3 cups& then allow to cool.
7. Skin& bone the chicken, discarding the skin& bones.
8. Cut the meat into 1” pieces& set aside.
9. Make the pie dough by combining the flour& salt in a medium bowl.
10. Add the butter& work with your hands until the mixture resembles coarse crumbs.
11. 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.
12. Wrap in plastic& refrigerate for 20 minutes.
13. Note that you are setting aside the 1 egg beaten with 1 tablespoon of water to be used later as an egg wash.
14. Peel& dice the remaining 2 carrots, onion,& the remaining 2 stalks of celery.
15. In a medium pot, blanch the carrots& peas in boiling water for about 2 minutes, until just cooked through.
16. Drain& set aside.
17. Preheat oven to 400 degrees.
18. In a large skillet or pot, melt the butter over medium-high heat.
19. Sautè the onions& celery about 3 minutes until soft.
20. 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.
21. Sprinkle the 1/4 cup of flour into the vegetable to make a roux, cooking for 2 to 3 minutes to slightly thicken.
22. Add the wine, cream& cold stock, stirring well.
23. Add the chicken& parsley& season to taste with salt& pepper.
24. Remove from heat& set aside.
25. Remove the dough from the refrigerator& place onto a floured surface.
26. Roll out the dough more than twice as large as the baking dish or pan that you intend to use.
27. Spray the entire inside of the baking dish with Pam to prevent the crust from sticking.
28. 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.
29. Pour the entire chicken mix into the dish.
30. Take the overhanging dough& cover the pie, crimping around the entire pie with your fingers.
31. Brush the top of the pastry with the egg wash (1 egg beaten with 1 tablespoon of water).
32. With either a fork or a knife, make small slits over the top of the crust.
33. Bake until the crust is a light golden brown& the contents are hot& bubbly, which should take about 10 to 15 minutes.
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