You need a little more than a chicken and a pot to make this pie, but this homey, comforting dish is worth it.
Instructions
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.
FACT: Did you know? In 2006, Americans consumed approximately 88 pounds of chicken per capita – twice as much as they did in 1977.
