American Chicken Pot Pie

Ingredients

• 2 cups all purpose flour
• 1 cup shredded cheddar cheese
• 2 egg yolks
• 5-6 tablespoons heavy cream
• 2 tbsp chives
• 170 g unsalted butter, chilled, cut into small pieces
• 2 tbsp unsalted butter
• 1 tbsp canola oil
• 500 g boneless, skinless chicken breast, cut into 1 – inch pieces
• 2 medium carrots, cut into 1/2 inch slices
• 1 stalk celery, cut into 1/2 inch slices
• 250 g mushrooms, any mushrooms you like, cut into 1/2 inch slices
• 1 leek, sliced
• 2 shallots, sliced
• 3/4 cup frozen peas, thawed
• 85 g unsalted butter
• 1/4 cup all purpose flour
• 1 1/2 cups chicken stock or broth
• 1/2 cup heavy cream
• 1 tsp minced fresh thyme
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 egg, beaten with 1 tbsp water

Steps

1. To prepare the pastry: Put the flour and chives in a bowl. Using pastry blender work in the butter until mixture resembles coarse crumbs.
2. Add cheese and toss it together with the flour mixture just until evenly mixed.
3. In a small bowl, whisk together the egg yolks and 5 tbsp of cream. While stirring the flour – butter – cheese mixture continuously with a fork, sprinkle in the yolk cream mixture a little at a time. If the mixture still seems a little to dry to hold together, add the remaining tablespoons of cream.
4. With your hands, knead the dough lightly until it is just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and refrigerate until needed.
5. To prepare the fillings: Heat a large skillet over medium high heat and add the butter and vegetable oil. Add the chicken pieces and sauté just until lightly browned but not yet cooked through, 2 or 3 minutes. With a slotted spoon, remove the chicken to a mixing bowl. Leave the butter and the oil in the skillet.
6. In the same skillet over medium high heat, sauté the carrots, celery and mushrooms, stirring frequently, until they begin to colour, about 5 minutes. With a slotted spoon, remove them to a separate bowl.
7. Stir in the leek and shallots, cook in medium high heat for 3 minutes. Set aside.
8. To prepare the sauce: in the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is smooth and bubbling, about 2 minutes. Turn off the heat, and gradually whisk in the stock, cream and thyme.
9. Return the skillet to the heat and, stirring constantly, bring the mixture to simmer. Cook, stirring continuously, until the sauce has thickened and is smooth, about 2 minutes. Season with salt and pepper.
10. Stir in the reserved chicken and vegetables, leek and peas. Set the pan aside and let the mixture cool for about 20 minutes.
11. Meanwhile, preheat the oven to 180ºC.
12. Spoon the cooled filling into a 10 inch deep dish pie plate. On a lightly floured surface, roll out the dough into an even circle 11 inches in diameter. Loosely roll up the dough around the rolling pin, then transfer it to the pie plate and unroll it on top. With a small knife, trim the uneven edge of the dough slightly, reserving the trimming.
13. Then fold the overhang underneath and press it gently all around the rim of the baking dish to make a decorative rim. If you like, gather up the trimming into a ball, roll them out again, and cut them into decorative designs to apply to the top of the pie.
14. Brush pastry with the beaten egg wash. Using the tip of the knife, cut three slits in the center of the pie dough.
15. Bake the pie until the crust is golden brown and the filling beneath is bubbling, hot, 25 – 30 minutes.
16. Present the pie at the table on a trivet and use a big metal pie server and a big spoon to cut and scoop the crust and filling onto each plate.
17. Enjoy