2 pounds boneless, skinless chicken breasts
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 leek, white part only, thinly sliced
4 ribs celery, thinly sliced
2 carrots, peeled and thinly sliced
1 cup frozen petite peas
2 cups diced white new potatoes
1/2 pound button mushrooms, sliced
1 teaspoon dried thyme
Roux: 1 teaspoon salt
1/2 teaspoon white pepper
1 stick butter
1/2 cup flour
1 cup half and half
1 cup chicken broth (from poaching liquid)
Poach chicken for 20 minutes in 4 cups simmering water with bay
leaves, salt and pepper. remove chicken; reserve broth. Cut chicken
into 1 inch cubes. In a saucepan, heat butter and saute the leek,
celery, carrots, peas, potatoes, mushrooms, thyme, salt and pepper for
2 minutes or until softened. Add to bowl with chicken. In same
saucepan, heat remaining butter over medium heat and whisk in the
flour to make a roux. Add half-and-half and 1 cup reserved broth.
Whisk until smooth, about 3 minutes. Taste for seasoning. Add to
vegetable mixture and toss well.
Crust:
2 1/2 cups flour
4 tablespoon butter
4 tablespoons shortening
1/2 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
pinch of cayenne pepper
8 tablespoons iced water
egg wash: 1 egg beaten with 1 tablespoon cream
In bowl of food processor, combine the flour, butter and shortening.
Pulse on and off until dough is the size of peas. Add the cheese,
parsley, thyme, salt and cayenne pepper. Pulse again until combined,
about 5 pulses. With motor running slowly pour in the water until
dough forms a ball, about 30 seconds. Remove to floured board and
roll to a 12-inch diameter.
Place the pot pie filling in a 4-quart ovenproof pan. Top with dough,
making sure dough covers filling. Crimp edges. Brush with an egg
wash. Bake at 375 degrees for 30 minutes or until crust is golden
and filling is bubbly. Remove from oven and serve at once.
Serves 6 to 8
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