Chicken Pot Pie

By Aqualeo

Ingredients

• 1 whole chicken, quartered
• 3 tbsp. of butter
• 2 large carrots, sliced 1/4" thick in 1/2 moon shape
• 1/2 medium onion, diced to 1/4" cubes
• 4 sticks of celery stalks, leaves removed and cut 1/4" pieces
• 1 tsp. thyme leaves
• 1 tsp. rubbed sage
• 1/2 tsp. dry rosemary
• 2/3 cup All-Purpose Flour
• 1 tsp. chicken base
• 1 pint heavy cream
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 2/3 cup frozen peas
• Frozen pie dough
• Melted butter

Details

Servings 4

Preparation

Step 1

Place chicken quarters in a pot and cover with cold water. Add 1/2 each of the carrots, celery, and onion to pot. Add half of each herb to pot.

Bring to a boil, turn down to simmer, and cook exactly 30 min. Remove chicken and strain stock into another pot. Put stock back on stove on high heat, bring to a boil and reduce by 1/2.

Remove skin from chicken and pull all of the meat from the bones, leaving in fairly large pieces(about 1 inch square)

While stock is reducing, melt butter in steam kettle over medium low heat and add remaining vegetable and herbs into kettle. Cover and sweat until vegetables are soft, about 10 min. Whisk in flour to vegetables to make a roux and cook for 3 min, stirring constantly. Add 1 quart reduced stock and remaining ingredients.

Roll pie dough out to 1/4 inch and place in souffle dish, covering bottom and sides. Fill with filling to 1/4 inch from top. Cover with another piece of dough and pleat edges. Brush top with melted butter, place all on sheet tray and bake for 15 min.