Chicken And Mushroom Pie

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

1. Packaged pastry dough
2. In medium stockpot over medium high heat, heat olive oil and 1/4 cup butter.
3. Add garlic, leeks and onions; saute for 2-3 minutes or until soft.
4. Add tomato paste, mix well and cook for 2 minutes.
5. Stir in red wine; simmer and mix well.
6. Add 2 cups chicken stock, thyme, sage, pepper, salt and chicken quarters.
7. Bring to boil; reduce to slow simmer.
8. Cover pot and cook about 15 minutes.
9. Remove chicken from pot; cool.
10. To stock in pot, add potatoes, carrots, celery and mushrooms; simmer over medium heat.
11. Preheat oven to 400.
12. Roll out pastry dough to cover top and bottom of 10-inch pie plate.
13. Refrigerate for 20 minutes.
14. Pull chicken from bones; cut into pieces.
15. Sift flour and curry together in medium bowl.
16. Stir in cream.
17. Pour cream mixture into simmering stock; simmer 3-5 minutes more.
18. Remove from heat.
19. Stir in chicken, peas, parsley and 2 tablespoons butter.
20. Pour filling into pastry-filled pan.
21. Cover with dough top; crimp edges.
22. Make holes with a fork for ventilation.
23. Bake in oven for 10 minutes.
24. Reduce heat to 350; bake an additional 15-20 minutes until crust is nicely browned.
25. Cook 5-10 minutes before serving.