CC's Chicken Pie - ★Cooking Recipes★

Directions for: CC's Chicken Pie

Ingredients

Pastry

2 cup all purpose flour (650 ml)

Pinch salt

cup cold unsalted butter, cut into pieces (125 ml)

cup cold vegetable shortening (150 ml)

cup plus 2 tbsp ice water (90 to 150 ml)

Filling

2 Tbsp olive oil (30 ml)

2 onions, finely diced

3 stalks celery, finely diced

3 carrots peeled, finely diced

1 tsp ground mustard (5 ml)

2 sprigs rosemary

2 pounds chicken meat, chopped

2 Tbsp minced garlic

2 medium potatoes, peeled and chopped into half inch dice

cup white wine (125 ml)

2 cup chicken stock (500 ml)

1 Tbsp cornstarch (15 ml)

Coarse salt and freshly cracked black pepper

2 Tbsp chopped parsley (30 ml)

Directions

Pastry

1. Sift flour and salt together. With a pastry cutter, blend in the butter and shortening until the mixture resembles coarse crumbs. Add the ice water gradually until dough forms. Split dough in half and pat into 2 flat discs. Refrigerate for at least an hour or overnight.

Filling

1. Heat the olive oil in a medium saucepan on medium-high heat. Saut the onion, celery, carrot and spices for about 1 minute. Add the chicken and garlic and continue to saut for about 8 to 10 minutes or until just cooked through. Add the potatoes and wine. Mix the cornstarch into about 3 tbsp of stock. Add the rest of the stock to the chicken mixture and bring to a boil. Stir in the cornstarch. Reduce heat to low and simmer, partially covered, for about 30 minutes, until sauce is very thick. Adjust seasoning and add the fresh parsley. Cool.

2. Preheat oven to 400 degrees F.

3. Roll one of the pastry discs to a thickness of inch and transfer to a 9 inch pie plate. Refrigerate for 30 minutes.

4. Spoon filling into the pie shell and brush edges of dough with egg wash. Roll out the other disc into a circle large enough to cover the pie with a 1 inch overhang. Cover filling with the pastry and crimp edges with a fork, making sure to seal well. Brush the top of the pie with egg wash and cut a hole in the centre to allow steam to escape during cooking.

5. Bake the chicken pie for 20 minutes and then reduce heat to 350 degrees F. Continue baking until top crust is golden and cooked, about 55 to 60 minutes. Filling should be bubbling. Let rest for 10 to 15 minutes and serve.

See more: Dinner, Herbs, Poultry, Vegetables, Potatoes, Main, Pastry, Chicken