MUSHROOM AND CHICKEN POT PIE

Ingredients

Pie crust for 2-crust, 10” pie (store bought or homemade recipe below)

1 stick butter

1 large onion, chopped (about 1 ½ cups)

1 leek, white and light green parts chopped (about 1 ½ cups)

1 ½ tablespoons fresh rosemary leaves, stemmed and chopped

8 ounces cremini mushrooms, sliced

8 ounces shitake mushrooms, caps sliced (stems discarded0

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 ½ teaspoons salt

½ teaspoon black pepper

¾ cup flour

3 cups beef stock

2 cups milk

4 cups chicken breast, cooked and shredded (leftover chicken is great for this recipe!)

1 egg yolk

Instructions

Melt the butter in a large deep skillet over medium high heat.  Cook the onions, leeks, and rosemary until soft and fragrant, stirring frequently, about 3 minutes.  Add the mushrooms Italian seasoning, salt, and pepper to the pan and cook for 6-8 minutes until the mushrooms begin to lightly brown.

Add the flour and cook, stirring, until all of the flour is absorbed.  Add the beef stock and continue stirring until a thick sauce begins to form.  Add the milk and continue to cook until a luscious gravy has formed.  Remove from heat and set aside to cool while you prepare the crust.

Remove the pie dough from the refrigerator and roll each disc into a 13-14” circle. Place one crust into a 10” pie plate allowing excess crust to drape over the edge.

Spoon the filling into the pie plate and top with the second crust.  Crimp edges together all around to seal.  Cut a few air vents in the top of the crust.  Combine the egg yolk with 1 teaspoon of water and brush the egg wash all over the crust.

Bake at 350° for 1 hour or until filling begins to bubble out of the crust and crust is golden brown.  Let set for 10 minutes and dig in!

PIE CRUST

1 teaspoon salt

3 cups flour

½ cup cold shortening, cut into small pieces

½ cup cold butter, cut into very small pieces

1 egg

8-10 tablespoons ice water

1 teaspoon white vinegar

 

Mix the flour and salt in a large bowl.

Cut in shortening and butter with a pastry blender until the mixture is crumbly and resembles coarse meal.

Beat the egg, vinegar, and 8 tablespoons of the water together in a separate bowl.

Using a fork, add the egg mixture to your other ingredients and combine until the whole mass begins to stick together.  You may have to add additional small amounts of water.  However, make sure not to overwork it and ruin your flaky crust. The consistency should hold together but still have visible chunks of butter and shortening in the dough.  Turn onto the countertop, divide in half, and gently press together to form into 2, 1-2″ thick discs.  Wrap each disc in saran wrap and refrigerate for at least 1 hour.

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