Chicken Pot Pie

Ingredients

• 1/2 Recipe for Flaky Pie Pastry

(see back of recipe booklet)

• 1 small roasted chicken, skinned and boned, dice into 1-inch pieces (about 3 cups)

• 3 medium carrots (about 1 cup) cut in 1-inch chunks 

• 1 cup frozen pearl onions

• 1 cup frozen peas

• 3 large mushrooms, caps and stems,
cut into 1-inch pieces

• 3 Tbs. butter, melted 1/4 cup flour

• 1 1/4 cups reserved vegetable broth

• 1 1/4 cups chicken broth

• 1 to 2 Tbs. dry sherry

• 1/2 tsp. dried thyme

• 1/2 tsp. ground sage

• 1/8 tsp. nutmeg

• Salt and freshly ground pepper, to
taste

Bring 2 cups of water to a boil in 2-quart All-Clad Sauce Pan. Add 1/2 teaspoon salt, the carrots and onions. Cover the pot and bring to a boil, then simmer on low heat for 5 minutes. Off the heat add the frozen peas and mushrooms. Cover and let stand for 1 minute. Place a colander over a large bowl. Drain vegetables in the colander shaking it briefly. Reserve liquid for sauce.

In a medium All-Clad Sauce Pan melt the butter. Add the flour and whisk quickly to form a roux. Cook on low heat for 4-5 minutes or until the mixture turns a light gold color.

Add vegetable and chicken broths all at once and whisk on medium heat until the mixture comes to a boil and is thickened. Add the sherry, thyme, sage, nutmeg, salt and pepper. Simmer for 5 minutes.

Preheat the oven to 400°F.  Distribute the chicken and vegetables into a 10-inch

All-Clad Pie Plate. Pour sauce over mixture. It should come to 3/4 of the level of the filling. If you do not have enough sauce, add a bit more vegetable broth.

Roll pastry into a 13-inch circle. Lay the dough loosely on the top of the pan. Trim edges, leaving 1-inch around. Turn edges under and press against side of the pie pan. Flute or crimp with a fork. Pierce the top 10-12 times with the tines of a fork.

Brush the top with ice water and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon dried thyme. Bake in 400°F oven for 35-40 minutes or until the crust is golden brown. Let stand 15 minutes before serving.

This recipe serves 4-6. 

Copyright ©2007 by Carole Walter, CCP

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