The 90's wouldn't be the 90's without this classic casserole. This one-pot wonder is perfect for the whole family.
4 tbsp butter
1 tbsp oil
2 stalks celery chopped
2 medium carrots chopped
1 small yellow onion chopped
4 cloves garlic minced.
8 oz cremini mushrooms chopped
1/4 cup All-Purpose Flour
1 cup fresh peas blanched
2 cups Cooked Chopped Chicken (Roughly the meat from one whole chicken)
2 cups Chicken Stock
1/4 cup white wine
1 cup heavy cream
1/4 cup Creme Fraiche
1 tsp Fresh Thyme chopped
1 tsp fresh rosemary chopped
1 tsp tarragon chopped
Zest of 1 lemon
Salt and Pepper to taste
I sheet of frozen pie crust brought to room temperature and rolled out to a circle in diameter to the pan
1 egg beaten
Fresh Parsley chopped, for garnish
Do not salt your mushrooms until they have cooked down. They retain a lot of moisture.
Combine the Cream, Crème Fraiche, Lemon Juice, zest, and 1 clove of garlic grated. Season with Salt and Pepper. Set aside.
Preheat the oven to 400 degrees. Add the butter and oil to the Fusion Tec Universal Pan over medium heat till shimmering. Add the carrots, celery, and onion and cook till soft roughly 5 to 10 minutes. Add your mushrooms and continue to cook for an additional 5-10 minutes. Add the garlic and herbs and cook until fragrant.
Stir the flour evenly in the pan and cook for 3 minutes.
Gradually stir in the Cream mixture and broth into the pan. Bring to boil then lower heat to simmer whisking consistently for 2 minutes till the sauce is thickened. Add the cooked chicken, peas, and season with salt and pepper to taste. Stir to combined.
Cut 12 strips of the pie crust to roughly 1 inch thick. Take 6 strips and lay them evenly across your pan parallel to each other. Going over and under perpendicularly lay the other 6 strips on top of the pan. Brush with the beaten egg and season with flake sea salt.
Place in the oven and bake uncovered for 15 to 20 minutes or when the pie crust is golden brown and the sauce is bubbling.
Garnish with chopped parsley.
With 18 years of restaurant experience, Daniel has worked in all areas of the hospitality industry. He has owned Whatever Lola Wants Private Chef Services with his wife and business partner, Jessica since 2013. They specialize in custom events, across the Chicago area and beyond!