Chicken Pot Pie
This is truly comfort food, of course there are many foods that are comfortable.
2 c. Onions large dice
1 c. Carrots large dice
1 c. Celery large dice
1-2 T. Garlic finely diced
3/4 c. Peas
1 t. Thyme
4 c. Chicken dice ( we used cooked Chicken that was left over ) I want to show how to
utilize leftovers. I like to make extra and freeze some for those busy days.
1/2 c. Olive Oil
1/2 c. Flour
5 c. Chicken stock ( https://homeontherange.blog/home-on-the-range-2/ )
salt and pepper to taste.
2 sheets Puff Pastry or flaky pie dough
Get your mise en place together. Heat the Olive Oil in a large pot, add the Onions and cook until translucent.
Add the Garlic let it expand then add the Carrots and cook a few minutes. Add the celery cook until bright Green then
add the Thyme then the Chicken.
Turn the burner off then add the Flour stir in then the fire should be low. Cook about 10 minutes until
the flour is cooked.
Have the Chicken stock hot and add 1/3 at a time stirring until smooth. Bring it up to a boil, reduce to a simmer stirring ounce in a while. Cook about 10 minutes season to taste with the Salt and Pepper.
Have your Pie dishes lined with the dough, fill with the filling, brush the edge of the dough with the Egg wash (crack the egg into
a small bowl add a pinch of salt and I use a fork to whip the Egg add 1/2 a shell of water then beat it again).
Cut the remaining dough into 1/2 inch strips and place on top, egg wash them as well. Place on a baking sheet and into a
preheated oven at 350 degrees. Bake until done about 50 minutes to an hour. I like to freeze some before they are cooked for later.
A nice Savignon Blanc to go with this and I will say Cheers !!!