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Chicken Pie with Garden Vegetables and Red Wine Sauce

Chicken Pie With Garden Vegetables And Red Wine Sauce
Ingredients
- 2 tablespoons olive oil
- 1/4 cup Plus 2 tbsp butter – divided
- 2 cloves garlic – sliced
- 1 cup leeks – sliced
- 1 1/2 cups onions – diced
- 1 tablespoon tomato paste
- 1 cup red wine
- 2 1/2 cups chicken stock or broth – divided
- 2 teaspoons fresh thyme
- 1 teaspoon fresh sage – minced
- 1/2 teaspoon lemon pepper
- 3/4 teaspoon salt
- 2 pounds chicken quarters – bone-in
- 4 Yukon gold potatoes – diced
- 1 cup celery – diced
- 5 1/2 cups carrots – chopped
- 1 1/2 cups small button mushrooms
- 3 tablespoons flour
- 1/4 teaspoon Madras curry
- 1/4 cup heavy cream
- 1/2 cup frozen peas – thawed
- 2 cups parsley – chopped
Method
- Packaged pastry dough
- In medium stockpot over medium high heat, heat olive oil and 1/4 cup butter.
- Add garlic, leeks and onions; saute for 2-3 minutes or until soft.
- Add tomato paste, mix well and cook for 2 minutes.
- Stir in red wine; simmer and mix well.
- Add 2 cups chicken stock, thyme, sage, pepper, salt and chicken quarters.
- Bring to boil; reduce to slow simmer.
- Cover pot and cook about 15 minutes.
- Remove chicken from pot; cool.
- To stock in pot, add potatoes, carrots, celery and mushrooms; simmer over medium heat.
- Preheat oven to 400.
- Roll out pastry dough to cover top and bottom of 10-inch pie plate.
- Refrigerate for 20 minutes.
- Pull chicken from bones; cut into pieces.
- Sift flour and curry together in medium bowl.
- Stir in cream.
- Pour cream mixture into simmering stock; simmer 3-5 minutes more.
- Remove from heat.
- Stir in chicken, peas, parsley and 2 tablespoons butter.
- Pour filling into pastry-filled pan.
- Cover with dough top; crimp edges.
- Make holes with a fork for ventilation.
- Bake in oven for 10 minutes.
- Reduce heat to 350; bake an additional 15-20 minutes until crust is nicely browned.
- Cook 5-10 minutes before serving.
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