Autumn Chicken Pot Pie

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READY IN: 2hrs 15mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
  • Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
  • When ready to use remove from fridge about 20 minutes to allow to warm up.
  • To make the filling:.
  • Coat bottom of stock pot with olive oil and put over medium heat.
  • Add onions, celery, and carrtos.
  • Sprinkle with salt and saute for 7 to 8 minutes.
  • Add garlic and sweat for 2 to 3 more minutes.
  • add Chicken and Chicken stock.
  • Stock should cover chicken if not then add enough water to cover chicken.
  • Bring to boil and then simmer for 30 minutes.
  • While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
  • When chicken is cooked, remove it and the veggies from the stock.
  • Remove meat from bones and stir in bowl withy veggies. add squash.
  • Add salt if needed.
  • Stir in green beans and sage.
  • Melt 4 Tbls butter in saucepan.
  • Add flour and stir to combine. Cook for 6 to 7 minutes.
  • whisk in the stock made when the chicken boiled.
  • Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
  • Preheat oven to 375.
  • Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
  • Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
  • Cut a couple of vents in top and brush with egg wash.
  • Bake for 30 to 35 minutes.
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