chicken, sausage and mushroom pot pie

By englandt

Ingredients

• Ingredients
• crust
• •2 cups all purpose flour
• •3/4 teaspoon salt
• •10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• •4 tablespoons (or more) ice water
• filling
• •4 tablespoons (1/2 stick) butter, room temperature, divided
• •2 tablespoons all purpose flour
• •2 tablespoons olive oil
• •12 ounces crimini (baby bella) mushrooms, sliced
• •1 cup finely chopped shallots (about 5)
• •1 tablespoon chopped fresh thyme
• •1 1/4 pounds Italian sausages (about 6), casings removed
• •2 pounds skinless boneless chicken thighs, trimmed, cut into 1-inch pieces
• •1/2 cup Madeira
• •2 cups low-salt chicken broth
• •1 cup chopped fresh Italian parsley
• •3 hard-boiled eggs, peeled, thickly sliced
• •1 large egg yolk, beaten to blend with 1 tablespoon water (for glaze)

Preparation

Step 1

Preparation
crust
•Blend flour and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 4 tablespoons water. Using on/off turns, blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
filling
•Mix 2 tablespoons butter and flour in bowl to smooth paste; set aside. Melt 2 tablespoons butter with oil in large deep skillet. Add mushrooms, shallots, and thyme. Sauté until mushrooms brown, about 8 minutes. Add sausage; sauté until no longer pink, breaking up with spoon, about 7 minutes. Add chicken. Sprinkle with salt and pepper. Sauté until chicken is no longer pink on outside, about 5 minutes. Add Madeira; boil 2 minutes. Add broth; bring to boil. Mix in butter-flour paste; simmer until sauce thickens, stirring often, about 3 minutes. Mix in parsley. Season with salt and pepper. Transfer to 10-cup round baking dish; top with egg slices.
•Preheat oven to 400°F. Roll out dough on floured surface to 13- to 14-inch round. Place atop filling. Trim overhang to 1 inch. Fold overhang under; crimp edge. Brush crust with glaze; cut several slits in crust.
•Bake pie until crust is golden, about 45 minutes. Let rest 15 minutes and serve