Dove's Nest Flowerpot Chicken Pie

Name: Dove's Nest Flowerpot Chicken Pie
Prep time: P1H30M
Total time: P2H
Yield: 12
Cuisine: Fusion
Ingredients: chicken, whole; water; bay leaves; garlic cloves; carrots; potatoes; onions; sherry; basil; mushrooms; green peas; butter; flour; heavy whipping cream; salt and black pepper; pie dough; egg yolks

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Yield

12 servings

Prep

90 min

Cook

30 min

Ready

120 min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	each	whole chicken	*
4	cups	water or chicken stock
1	each	bay leaves	*
1	each	garlic cloves
3	cups	carrots thinly sliced
2	cups	potatoes peeled and cubed
1	cup	onions finely chopped
½	cup	sherry	*
1	tablespoon	basil finely chopped
1	cup	mushrooms sliced
2	cups	green peas
½	cup	butter
½	cup	all-purpose flour
2	cups	heavy whipping cream
1	x	salt and black pepper to taste	*
3	each	pie dough recipes, see recipe	*
3	each	egg yolks beaten	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	whole chicken	*
946	ml	water or chicken stock
1	each	bay leaves	*
1	each	garlic cloves
7.1E+2	ml	carrots thinly sliced
473	ml	potatoes peeled and cubed
237	ml	onions finely chopped
118	ml	sherry	*
15	ml	basil finely chopped
237	ml	mushrooms sliced
473	ml	green peas
118	ml	butter
118	ml	all-purpose flour
473	ml	heavy whipping cream
1	x	salt and black pepper to taste	*
3	each	pie dough recipes, see recipe	*
3	each	egg yolks beaten	*

Directions

Rinse the chicken.

Boil the chicken in water with the bay leaf and garlic in a large stockpot until cooked through.

Remove the chicken from the stockpot, reserving the stock.

Let the chicken cool and then debone.

Add the carrots, potatoes, onion and sherry to the reserved stock.

Cook over medium-high heat until the vegetables are tender.

Add the basil, mushrooms and peas.

Cook for 5 minutes longer. Discard the bay leaf.

Melt the butter in a medium saucepan.

Stir in the flour gradually.

Pour in the cream gradually, stirring until mixed.

Simmer until thickened, stirring constantly.

Add the cream mixture and chicken to the vegetables and broth, stirring well.

Simmer until mixture thickens.

Season with salt and pepper.

Roll out the pie pastry to a ⅛ inch thickness.

Cut into 12 six-inch circles. Fill 12 flowerpots or large ramekins with the chicken mixture. Top with a pastry circle. Brush the tops with the beaten egg yolks. Bake at 350℉ (180℃) for 30 minutes or until browned and bubbly.