| Chicken Pot Pie with Cheese Crust
3 cups of cooked chicken, cubed
3 carrots, peeled, cut in 1/2" slices, cooked until tender
1 pound of fresh mushrooms, sliced and sautéed in 2 tablespoons of butter for 5 minutes
1 pound of small, white frozen onions, thawed
1 pound of frozen small peas, thawed |
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Assemble by putting meat, vegetables, thawed onions and peas in ovenproof dish ( no more than 10" in diameter). Cover with sauce. Place Crust on top of chicken and vegetables. Make a hole in the middle of Crust for escaping steam. Crust should overlap sides of baking dish. Brush crust with a mixture of egg yolk and 2 tablespoons of cream. Bake in preheated 375ºF. oven for about 35 minutes or until the Crust is golden brown. Sauce:
4 tablespoons of unsalted butter
4 tablespoons of flour
1 1/2 cup of chicken broth
salt and pepper to taste
1/2 cup of heavy cream
1 tablespoon of fresh lemon juice
Melt the butter in a heavy saucepan, add flour and cook, stirring constantly for about 1 minute. Add chicken broth, stirring with a whisk until it boils, simmer about 5 minutes. Add lemon juice, salt and pepper. Add cream and put aside.
Crust:
2 cups of flour
3 ounces of Crisco
3 ounces of butter
1/2 cup of ice water
1 cup of grated sharp Cheddar cheese
Put flour in food processor or mixer, add Crisco and butter which should be cold, combine. Add the ice water and mix quickly. Cool Crust in refrigerator at least 1 hour, or make the night before and keep refrigerated. The roll out Crust, sprinkle grated cheese over it and roll over it one more time to incorporate the cheese into the crust,
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