Ingredients
Chicken for Pie
- 3 whole chicken legs thighs and drum sticks
- 1 whole onion coarsely chopped
- 2 whole carrots peeled and chopped
- 2 stalks celery chopped
- 1 bay leaf
- 4-5 sprigs fresh tarragon or 1 tablespoon dried
- 4-5 sprigs fresh thyme or 1 tablespoon dried
- 1 tsp whole pepper corns
- 1 tbsp chicken bullion concentrate
- 1 tbsp tomato pure
- 4-5 cups water
Optional
- 1 bag dried chanterelle mushrooms soaked in warm water for an hour
- 1 cup dry white wine
Pie Filling
- 3 tbsp all-purpose flour
- 3 tbsp unsalted butter
- 1 cup frozen peas
- 1 cup carrots peeled and diced
Optional Filling Ingredients
- 1 cup button tiny mushrooms or if larger, quartered
- 1 cup mini white potatoes sliced
- 1 cup red pearl onions peeled
Pie Shell
- 1 double deep pie shell (2 shells)
Egg Wash
- 1 whole egg mixed with 1 tablespoonful of water and mixed with a fork
Instructions
Chicken and broth
- Gather ingredients for the chicken and stock
- Peel and chop onion carrots and celery and add to a deep soup pot. Top with tarragon, thyme, bay leaf, rosemary and finally the chicken pieces
- Add enough water to cover the chicken and vegetables by about 1-2 inches, then add the tomato paste and the white wine and broth from chanterelle
- Bring the mixture to a boil, then reduce to a simmer and cook until the chicken legs are tender, 20-25 minutes
- Remove chicken to a cookie sheet
- Reserve stock
- Strain stock into a deep bowl, discard vegetables
- When the chicken is cool enough to handle, remove skin and bones and discard and shred the chicken and set aside in a bowl
Pie Filling
- Gather and prepare ingredients for the filling
- Peel and chop carrots, rinse under cold water, cover with cling wrap and microwave for 2 minutes, uncover, drain and set aside
- Rinse red pearl onions and cover with cling wrap and microwave for 2 minutes, uncover, drain and set aside
- Prepare mushrooms and pour 1 cup of frozen peas into a separate bowl and set aside.
- Using the soup pot over medium high heat, melt 3 tablespoons of butter and add 3 tablespoons of flour and stir until the flour mixture turns a light brown.
- Add warm chicken stock one ladleful at a time and stir with a wire whisk until 1-2 cups of the stock has been incorporated and you have a smooth sauce,
- If the sauce seems a little thick, add more stock and continue to stir until it thickens again; you should have about 2 cups of sauce.
- Now, add the reserved shredded chicken, carrots, mushrooms, onions and potatoes and bring all to a simmer.
- Finally add the peas, check for seasoning and add salt and/or black pepper as needed.
Prepare Pie
- Pre heat oven to 400°
- Separate the two pie shells and fill one shell with the pie filling.
- Cover the filled pie with the send shell, inverted over the pie filling and cut a hole in the center of the pie, pinch the edges of the pie to seal the two crusts and to make a decorative finish.
- Using a brush, the brush the egg wash over the entire pie, including the edges
- Bake pie in a pre heated 400° oven for about 45 minutes or until the crust is a golden brown.