|
Chicken Pot Pie
12" Dutch oven
Prep time 1 hour 15 min; Bake 30 min; 8 servings
Pastry
2 cups flour
1 teaspoon salt
1 stick butter -- cubed
1 large egg
2-3 Tablespoons water
2 each twelve-inch sheets waxed paper
Filling
4 cups COOKED diced, boneless, skinless chicken
2 cups crumbled Italian or Boudin Sausage, casings removed
1 medium onion
10 ounces Frozen spinach, thawed and drained
1 teaspoon olive oil
1 pound fresh mushrooms
2 Tablespoons tomato paste
3/4 cup shredded mozzarella
1/4 cup water
1-1/2 cups whipping cream
2 Tablespoons flour
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cups chicken broth - low sodium
1. Start coals
2. Chop onions & mushrooms. Peel casings and crumble sausage.
3. Preheat oven
4. Prepare dough. In a medium bowl, mix together flour and salt. Cut butter into flour until coarse crumbs form.
5. In a small bowl, beat together egg and water. Add to the flour mixture and mix lightly until soft dough forms. Shape dough into 10 or 12-inch
isk to top the filling. Wrap and reserve
6. In bottom of oven, brown sausage for 4 minutes in hot olive oil, turning once.
7. Stir in onions and mushrooms and cook 5 minutes.
8. Add wine and spinach and cook 2 minutes.
9. Add cooked chicken.
10. In medium bowl, whisk together cream, flour, and spices. Incorporate broth and tomato paste.
11. Pour broth mixture over filling.
12. Sprinkle cheese over filling. Place dough on top of filling. Bake at 400* for 30 minutes.
|
