Chicken Pot Pie

Chicken Pot Pie

This Chicken Pot Pie recipe is the best

chicken pot pie I have ever had. My good friend Leslie sent me the recipe and

we endeavored to make Chef Anne Burrell's recipe, you can find the original here . I have modified it some to

account for size and personal taste. This recipe makes a

large casserole dish worth of pot pie, and it is the bomb.

• 1/4 cup of butter
• (1/2 a stick) cold cut up into small cubes
• 1/2 cup of cream
• cheese (1/2 a package) cold cut up into small cubes
• you may need a
• tablespoon of cold water, but i did not. it depends on
• the humidity of your house.
• 2 cups of cooked
• chicken (rotisserie or left overs)
• 1 cup of green
• beans cut into small pieces
• 2 large cloves of garlic minced
• 6 fresh sage leaves, cut up very small
• 1/4 cup of butter
• (1/2 a stick) cold
• 4 cups of good
• chicken broth

1. Preheat your

oven to 400 degrees F.

2. Peel and dice

your sweet potato and roast for 20 minutes.

3. While your

potato is roasting make your dough. Using your food processor, dump all of the

ingredients in and run until a ball of dough is formed. It may take a while. If

it is still too dry add some cold water. Wrap in cling and place in the fridge

to chill out.

4. Get your veg for the filling ready. Dice

up all of your veg. In a large pot, add the olive oil and cook the vegetables

until they are fragrant and the onions are translucent. Add the garlic, sage,

thyme, salt, and pepper. Take off the heat. Add the chicken and stir. Take your roasted sweet potatoes out of the

oven and stir into your mixture.

5. Turn your oven down to 350 degrees F.

6. Make your gravy. You’re going to make a

roux, which is nothing more than butter and flour used as thickener for the

stock. Put your butter and flour in heavy bottomed skillet over medium high

heat. Whisk the mixture until it is a light golden color and smells nutty. Add

the stock and let simmer, whisking occasionally until thick, about 8 minutes.

7. Now assembly. Using a deep dish, I used

by a 9 by 13 casserole dish, spray with non-stick cooking spray. Add the

vegetables and chicken. Pour the gravy over top. Roll out your dough the size

of your baking dish from 1/8 to ¼ inch thick. Place over top, cutting vents for

steam to escape. Fork or fold in the overhang so the crust neatly tucked in.

Brush with a beaten egg to form the egg wash.

8. Bake 30-40 minutes until the crust is

golden brown and the filling is bubbly. Enjoy with good friends, a nice light

red wine, and if you can, a fire.

As always, many blessings, much love, and

happy baking.