Chicken Pie with Garden Vegetables and Red Wine Sauce Recipe

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Recipe Category: Chicken

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Chicken Pie With Garden Vegetables And Red Wine Sauce Recipe

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.

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