2 c. cubed cooked chicken (recipe follows)
2 c. chicken stock, preferably homemade
1 tsp. chicken bouillon
6 tbs. unsalted butter
1 c. chopped yellow onion
1 c. diced carrots
1 c. sliced celery
6 tbs. all-purpose flour
2 tbs. heavy cream
1/2 c. whole kernel corn
1/2 c. frozen peas
Pastry for double-crust pie (recipe follows)
1 egg yolk beaten with 1 tbs. water, for egg wash
Freshly ground black pepper
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions, carrots, and celery over medium-low heat for 10 to 15 minutes, until onions are translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the vegetables. Simmer over low heat for 1 more minute, stirring, until thick. Add 1 tsp. salt, 1/4 tsp. pepper, and heavy cream. Add the cubed chicken, corn, and peas. Mix well.
Preheat the oven to 375F. Place bottom pastry in a deep dish pie plate. Pour filling into pie. Cover with top pastry and crimp edges to seal. Brush with egg wash and cut slits in top crust. Sprinkle with salt and pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Roast Chicken Breast:
Preheat the oven to 350F.
Place 2 split chicken breasts on a baking sheet and rub them with 2 tbs. olive
oil. Sprinkle generously with kosher salt and freshly ground black pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You should have 2 to 3 cups of cubed chicken.
(Adapted from Food Network)
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