French Herb Chicken Pot Pie

This recipe is based on a combination of my Mom & Grammy's chicken pot pie recipes. My husband is more adventurous than my parents or grandparents, so I took the liberty of adding some herbs to make a more sophisticated pie. This is definately not a "calorie conscious" dish, but it sure is satisfying on a cold Winter evening. I hope you enjoy it!

• Ready In: 1 hr
• Serves: 4-6
• Yields: 1 pie

Ingredients

• 2  cups boneless chicken breasts, cubed
• 1  cup new potato, cubed
• 1  white onion, chopped
• 1⁄2 cup mushroom, diced
• 1⁄4 cup salted butter
• 1⁄2 cup carrot, diced
• 1⁄2 cup fresh green beans, snapped
• 1⁄2 cup baby lima beans (fresh or frozen)
• 1⁄2 cup peas (fresh or frozen)
• 1⁄2 cup celery, diced
• 2  tablespoons  chicken stock reduction (such as Glace De Poulet Gold)
• 1⁄2 cup unbleached flour
• 1  quart heavy whipping cream
• 1 1⁄2 tablespoons  herbes de provence
• 1  tablespoon dried rosemary
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon sea salt (to taste)
• 2  tablespoons fresh parsley, finely chopped
• 2  tablespoons fresh chives, finely chopped
• 2  unbaked pie crusts (such as Pate Brisee)
• 1  egg yolk

Directions

1. In a medium stock pot: add 1 tablespoon Butter, Potatoes, Chicken, Onion, Mushrooms & Celery. Saute at medium-high heat until bottom of the pan is brown.Remove Potato/Chicken mixture from pan and set aside.
2. Add remaining Butter to pan. Melt completely. Add Flour to form a rue. Cook at medium heat until lightly browned. Add Chicken Stock Reduction, Whipping Cream, Herbs and Pepper. Whisk together until completely incorporated. Add Vegetables and return to heat. Simmer at medium-low until sauce is thickened and Vegetables are fork tender.
3. Place prepared Pie Crust into the bottom of a pie dish. Add filling. Add top crust and pinch edges securely. Brush top with beaten Egg Yolk. Cut vents into top crust.
4. Bake at 400F degrees until golden. Remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
5. Enjoy!