Initial version
Next time: 1. Freeze Broccoli 2. only 1 cup chicken broth 3. Reduce 2nd stage cook time to 15min
Ingredients
For the Filling
- 1 1/4 lb Boneless Chicken Thighs cut in 1" cubes
- 1 Potato cut into 3/4" cubes
- 1 handful carrots cut into 1/2" cubes
- 1 head broccoli separated
- 1 yellow onion diced
- 1/2 stick butter melty
- Olive oil
- 1 c cream
- 2 c chicken broth
- 1/2 c flour
- 2 pie crusts
- 1 tbsp rosemary
- salt and pepper
Instructions
Prep
Set oven to 425 F.
Place two medium saucepans on the stove. Medium heat. Melt butter in one pan. Heat oil in the other pan.
Cube chicken. Add salt and pepper. Place in oiled pan.
Wash cutting board and knife.
Dice onion. Place in buttered pan.
Dice carrot. Place in medium bowl.
Separate Broccoli. Place in medium bowl with carrots.
Cube potato. Place in medium bowl with other vegetables.
Make the roux
Blend flour with onion butter when onion is beginning to brown.
Blend cream with onion butter paste. Stir well.
Blend chicken broth with roux. Stir well, eliminate all clumps.
Remove from heat.
Combine the filling
When chicken is cooked nearly though, but not completely, pour chicken into the roux.
Add all vegetables to the chicken and roux.
The pan will be very full. This is good. Toss carefully, coating all vegetables and chicken with cream sauce.
Make the Pie
Roll out one pie crust into a pie baking dish.
Pour filling mixture into pie. It will look like it will never fit. This is ok. Pile it as high as needed.
Put second pie crust over pie. Pinch edges with spoon or fork for decoration. Cut six 1" slits into the top of the pie for steam venting.
Bake for 20 minutes at 425 to toast the crust.
Cover with aluminum foil, reduce temperatrure to 350, bake for 20 more minutes.
Remove from oven. Let stand for 5 minutes, then serve hot.