Chasen's Chicken Pot Pie (a Dish Fit For A Queen)

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 3 whole chicken breasts
• 6 chicken thighs
• 1 medium onion, sliced
• 2 stalks celery, sliced
• 1 medium carrot, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup baby carrots, trimmed, quartered, boiled until almost tender
• 1 cup green peas, thowed
• 1 cup new potato, quartered and boiled until almost tender
• 1/4 cup pearl onion, blanched
• 1 pastry dough, for a 9-inch one-crust pie
• 1 egg yolk
• 1 teaspoon water
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/2 teaspoon lemon juice
• 1/2 teaspoon worcestershire sauce
• salt and pepper

Recipe

• 1 place chicken, onion, celery, carrot, salt and pepper in a dutch oven, cover with water.
• 2 cover and bring to the boil, reduce heat, simmer covered for 25 minutes or until chicken is no longer pink.
• 3 remove chicken and cool.
• 4 strain broth and set aside to use in chicken cream sauce.
• 5 chicken cream sauce:.
• 6 melt the butter in a medium saucepan and stir in the flour.
• 7 stir in the broth and cream all at once.
• 8 cook and stir until the mixture comes to a boil.
• 9 reduce heat, simmer 2 minutes more.
• 10 mix in lemon juice, worcestershire sauce, salt and pepper to taste.
• 11 remove from heat.
• 12 pot pie:.
• 13 preheat oven to 425 degrees f.
• 14 discard bones and cut chicken into medium size pieces.
• 15 place chicken pieces evenly in a bake-and-serve dish.
• 16 sprinkle with quartered carrots, peas, potatoes and pearl onions.
• 17 pour the chicken cream sauce evenly over filling.
• 18 crust will be used on top of pie only.
• 19 place pie dough over filling, crimping edges, trimming at the edge of the pan if necessary.
• 20 cut a few slits in the pastry to allow for steam to escape.
• 21 beat together egg yolk and water; brush mixture on crust.
• 22 bake in a preheated oven for 25 to 30 minutes or until pastry is golden brown and filling is bubbley.
• 23 let stand 5 minutes before serving.