Top | Chicken
(recipe, Anna Heininger)
- 2 roll out pie crusts for 9 inch pan
- 2 boneless chicken breasts
- 1 large potato diced
- 2 ribs celery sliced
- 2 to 3 carrots sliced into half-moons
- ¾ cup string-less sugar snap peas cut into thirds (or ¾ cup frozen peas, NOT peapods)
- 6 to 7 pearl onions cut in half
- 3 to 4 sprigs fresh thyme
- 2 to 3 Tbsp. fresh rosemary minced
- 2 plus cups chicken broth
- ¼ cup heavy cream
- ¼ cup whole wheat flour
- 1 Tbsp. dried Herbs de Provence (optional)
- 1 to 2 oz. crumbled goat cheese (optional)
- Remove pie crusts from refrigerator to bring to room temperature.
- Poach chicken breasts in salted water for 10-12 minutes. Remove and set aside to cool.
- Add 2 T of olive oil and 1 T of unsalted butter to chicken pan, when warm add fresh herbs and heat until aromatic. Add potato, carrot, celery, peas, and pearl onions. Season with salt & fresh pepper, add about ½ cup of chicken broth, and continue to sauté veggie/herb mixture for about 10-15 minutes.
- Roll out bottom pie crust into ceramic or glass pie dish.
- Meanwhile, in a separate pot, add 2 T butter and the whole wheat flour (you may not need all or you may need a little more). Cook until mixture thickens, about 4-5 minutes over med heat. Gradually add the chicken broth, about ½ cup at a time, whisking. When the mixture is thickened or coats a spoon, add cream. Continue to cook, if needed, to reduce to desired consistency.
- Remove any stems (from the fresh thyme) from the veggie mixture. Cut chicken into cubes-about the same size as the vegetables. Combine chicken and vegetables and place into pie dish. Crumble the goat cheese on top and add the Herbs de Provence. Pour gravy/sauce over the top of the chicken and vegetables. Place the 2nd pie crust on the top and pinch edges to seal.
- Bake at 350˚ for 45-50 minutes. Allow to cool for 15-20 minutes before serving.