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You need a little more than a chicken and a pot to make this pie, but this homey, comforting dish is worth it.
To complete this How-To you will need:
1 ½ lbs. boneless, skinless chicken breast
1 stick unsalted butter
½ c. flour
4 c. chicken broth
Salt and pepper to taste
3 carrots, diced
1/2 c. sliced mushrooms
1/2 c. pearl onions
1/2 c. peas
2 sprigs rosemary
1 sheet frozen puff pastry
Egg wash
13" x 9" glass baking dish, buttered
Whisk
Step 1: Poach chicken
Poach the chicken breast by putting it in a shallow pan filled water and bringing it to a simmer over medium-high heat. Reduce the heat to medium-low and cook the chicken for 15 minutes. Drain the water. When the chicken cools, shred the meat and set aside.
Step 2: Make the cream sauce
Melt the butter in a large pot, and then whisk in the flour to form a roux. Slowly pour in the chicken broth, whisking with your other hand the whole time. Simmer on low heat for 10 minutes, stirring frequently.
Tip: The cream sauce is ready when it looks like cream of chicken soup.
Step 3: Add the chicken and veggies
Add the chicken, salt and pepper, carrots, mushrooms, pearl onions, peas, and rosemary.
Tip: If you're using fresh onions and peas, warm them in the microwave together with two tablespoons of water in microwave-safe dish. If you're using frozen, run them under cool water for two minutes.
Step 4: Prepare the pie
Preheat the oven to 350 degrees Fahrenheit. Fill the baking dish three-quarters full with the chicken cream sauce mixture. Cover the top of the dish with the pastry, pressing the dough around the rim to seal. Trim the excess dough.
Step 5: Bake
Brush the egg wash over the pastry top. Bake for 30 minutes, or until the pastry is puffy and golden.
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Sauce looks too runny.
boxingbro 2 years ago 18
pie is just one ugly pizza õ.õ
tiago2sa 2 years ago 10