30-Mile Pot Pie
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
6.5 cups
Chicken Stock ('hearty')2.5 cups
Onion (diced)2.25 cups
Carrot (diced)1.75 cups
Celery (diced)1 cup
All-Purpose Flour1
Bay Leaf1 tsp
SaltDirections:
1
Preheat oven to 375 degrees F
2
In a medium saucepan, bring stock or broth to a simmer
3
Add chicken and poach until just cooked through
4
With a spider or slotted spoon, remove chicken and set aside
5
Set stock aside for later use
6
In a 10-quart saucepot, melt butter over medium heat and then add onions, carrots, and celery and saute for a couple of minutes
7
Add mushrooms and continue to cook until onions are about transparent, being careful not to brown
8
Add flour and gently mix well
9
Cook this mixture over low heat for 6 to 8 minutes, stirring occasionally and gently so as not to break up the vegetables
10
Scrape the bottom of the pan often with a wooden spoon so that the roux doesn't burn
11
Increase the heat and add the chicken stock in 3 additions, whisking well after each so that no lumps appear and returning to a brief simmer each time
12
Add bay leaf, salt, and pepper, and cook over low heat for about 10 more minutes
13
Add poached chicken and warm heavy cream, and stir well
14
Spoon equal portions into 6 individual (16-ounce) ovenproof casserole dishes or bowls
15
Top with your favorite pie dough or puff pastry
16
In a small bowl, whisk together 2 egg whites with a little water
17
Brush dough with egg wash
18
Place casseroles on a sheet pan and bake until golden brown on top
19
Remove from the oven and let cool for 5 to 10 minutes before serving