Chicken Potpie

Julie’s Chicken Potpie

Sautee…

6 tblspns of butter

Olive oil

(1) Diced Medium size Onion

(2) Stalks Celery Diced

(6) Cloves Garlic Minced

(3) Cups Chopped Carrot

(2) Cups Sweet Green Peas

(4) Stalks Green Onion

Season with Salt and Pepper

Season also with: Several leaves of Fresh Organic Sage (chopped), Fresh Flat Leaf Parsley (chopped), Small Palm full of both Marjoram and Thyme

Once cooked through add ingredients for sauce to this pan, which has the veggies in it J

Sauce:

2 ½ cups Organic Chicken Stock

½ cup heavy Cream

¾ cup 2% Milk

6 tblspns Flour

Salt and Pepper to taste

In a measuring cup pour chicken stock in and then add the flour and incorporate…add the chicken stock/flour mixture into the pan with the sautéed veggies and stir until it begins to thicken. Combine 2% Milk and Heavy Cream and then pour into the pan as well, salt and pepper to taste and continue to stir until sauce has completely thickened. Remove from heat and place sauce with veggies into a bowl and add the shredded chicken…set aside

Crust:

3 ¼ cups flour

1 tsp salt

1 ½ cups vegetable shortening

4 to 5  tblspns cold water

Mix flour and salt together…then add in the cubes of shortening and using your pastry blender work the dough…when it looks like it is starting to come together add the tblspns of cold water one at a time until reached desired consistency and dough is formed. Roll into a ball and wrap in plastic wrap. Place in fridge for 30 minutes. Take out and cut in half, roll out each half on a floured board. Place one half on the bottom of your pie dish, then place veggie/sauce/chicken mixture in and then place your other portion of dough on top. Paint the top of the Pie with Egg Wash and Melted butter so it can shine and get golden brown. Bake at 375 degrees for 30 minutes…then paint more melted butter on the top pastry crust and place back in the oven for another 15 to 20 minutes and then its done J Enjoy