olive oil
1 Tbsp. butter
garlic powder
salt and pepper
1 cup sliced celery
1 cup sliced carrots
1 medium onion, diced
1.5 cups sliced fresh mushrooms
1 Tbsp. minced garlic
2 Tbsp all purpose flour
1 tsp poultry seasoning
1/2 cup dry white wine
1/2 cup chicken stock
3 sprigs of fresh thyme
one egg yolk
Rinse and pat dry chicken thighs and sprinkle both sides liberally with salt, pepper and garlic powder. Cover bottom of a shallow pan or skillet with a thin layer of olive oil and add 1 Tbsp. of butter. Sauté chicken in hot fat until golden, turn and sauté another 3 minutes or until the second side is golden. Remove chicken to an unlined plate. If pan is dry, add a bit more oil.
Add celery, onion and carrot, season with salt and pepper and cook, stirring frequently over medium-high heat until veggies are beginning to get tender and onion is translucent. Stir in garlic and toss for another minute. Add mushrooms and continue cooking until mushrooms begin to shrink and soften, about 3-5 more minutes. Sprinkle flour and poultry seasoning over veggies and cook, stirring to coat all the veggies, for another minute. Pour in wine and stock (or all stock) and stir continuously until a thickened sauce forms. Taste for seasoning and adjust as needed.
Return chicken to pan, add thyme sprigs, reduce heat to medium-low and cover. Simmer for a few minutes as you make crust and roll it out according to the recipe linked above. Preheat oven to 400° F.
Oil or butter a 9" deep dish pie pan and gently place bottom crust into pan and press into edges. Break up chicken into smaller pieces and remove thyme stems, add chicken and veggie filling and spread/level to create a smoothish top surface. Place top crust, roll and pinch together top and bottom crusts and crimp edges or decorate with the tines of a fork. If desired, cut decorative shapes from scraps of crust dough, brush underside with beats egg yolk (as you would glue) and place on top crust. With a sharp paring knife, cut steam vents into top crust. Brush top crust and crimped edges with beaten egg yolk.
Bake in 400° for 30-35 minutes, until crust is golden brown. Allow to cool for 5-10 minutes. If you've effectively greased your pie pan, you should be able to carefully remove the entire pie in one piece from the pie pan, which makes for an impressive presentation.
*Hot water crust is a more dense, tougher crust than a tradition pie crust made with cold fat and liquids. It handles and holds up extremely well to molding and patching, and once baked is almost pretzel-like in its texture, making it a great option for this savory filling and an overall hearty, homey pie experience. You can brush leftover pie scraps with egg yolk and sprinkle with flaky salt and/or your favorite herbs, then bake for 10-12 minutes in with the pie to make some fun crackers for a treat with cheese or dips later.
Comments
Post a Comment