Ingredients
- PIE:
- 3 tbsp butter
- 1/125 boneless skinless chicken breasts
- 1 pkg 227 g button mushrooms
- 10 shallots, halved lengthwise
- 5 sprigs thyme
- 1 bay leaf
- 1/2 cup dry white wine
- 1 turnip cut into 3/4 inch chunks
- 375 g mini skinned potatoes, quartered
- 2 carrots cut into 1/2 inch chunks
- 1 tsp salt
- 1/2 tsp pepper
- 3 cups chicken broth
- 1/2 cup flour
- 3/4 cup frozen peas
- 1/4 cup whipping cream
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon juice
- 1 egg yolk
- PASTRY:
- 1 2/3 cups flour
- 1/2 tsp salt
- 1 cup cold butter, cubed
- 1/3 cup ice water
- 2 tbsp chopped fresh parsley
Preparation
Step 1
PIE:
Melt butter in saucepan and sauté chicken in batches. Transfer to bowl. Melt remaining butter and cook mushrooms, shallots, thyme and bay leaf. Stir occasionally until softened and golden, about 6 minutes. Add wine and cook till no liquid, about 2 minutes. Stir in vegetables and cook for 5 minutes. Stir in broth and chicken. Bring to boil. Reduce heat and cover till veggies are tender crisp - about 12 minutes. Whisk flour with water, stir into chicken mixture. Bring to a boil and reduce heat till simmer. Stir in peas, cream and parsley - cook for 1 minute. Remove from heat and stir in lemon juice. Discard thyme and bay leaf. Scrape into 13 x 9 baking dish. Cook for 30 minutes.
PASTRY:
In food processor pulse flour with salt. Add 1/4 cup butter. Pulse until combined. Add remaining butter and pulse till mixtures forms pea-sized pieces. Drizzle ice water and parsley evenly over mixture (not thru feeding tube) Pulse 6-8 times until loose ragged dough. Transfer to floured surface with wax paper underneath. Roll out til a 15 x 12 surface. Cool with another piece of wax paper over top.
Arrange pastry over top of baking dish. Whisk with egg yolk mixed with 1 tsp water. Bake at 425 for 35 minutes. Cool for 20 minutes before serving.