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winter evening.
Directions
FILLING:
In a large skillet, melt 2 tablespoons of butter.
If using raw chicken breast, add to butter and season with salt and pepper.
Cook, turning once until lightly browned, approximately 10 minutes. Remove the chicken from
the skillet.
If using leftover chicken, skip the previous steps.
To the skillet add the onion, carrots and mushrooms.
Stir and cook until slightly tender. (Approximately 5 minutes)
Add 2 cups of stock, thyme, rosemary and parsley.
Bring to a boil, then reduce heat to low
and place the chicken back into the skillet.
Simmer for 10 minutes.
Meanwhile, in a small saucepan, melt the remaining 4 tablespoons of butter on medium high heat,
whisk in flour to combine, then slowly add in 2 cups of chicken stock, whisking continuously, adding
more liquid as the sauce thickens until all is used.
Add this roux to the chicken and vegetable mixture.
Transfer to the soufflé or baking dish.
Allow to cool completely before putting on the crust.
This filling can be prepared a day ahead, cooled and covered in the
refrigerator.
CRUST:
Preheat oven to 375°.
Roll out pie crust to a 12 inch circle or 1 inch larger than your baking dish.
You can use pastry scraps to make cut outs to decorate the top of the pie if you desire.
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