Deep-Dish Chicken Pie
- 3¼ cups chicken stock
- Leaves from a sprig of fresh thyme
- 3 skinless, boneless chicken breast halves, about 1¼ pounds in total
- 10 ounces pearl onions or shallots, peeled
- 7 ounces button mushrooms, cleaned
- 2 tablespoons butter
- 1/3 cup all-purpose flour
- ½ cup heavy cream
- 1 pound, or 1 recipe, basic short pastry
- 2 extra-large egg yolks, lightly beaten with 1 tablespoon water, for egg wash
- Coarse sea salt for sprinkling
- Produce
- Button mushrooms (7 ounces)
- Pearl onions or shallots (10 ounces)
- Thyme, Leaves from sprig of fresh (1)
- Meat
- Chicken breast, skinless boneless halves (3)
- Canned Goods
- Chicken stock (3 1/4 cups)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Sea salt, Coarse (1)
- Dairy
- Butter (2 tablespoons)
- Heavy cream (1/2 cup)
- Refrigerated
- Egg yolks, large (2)
- Other
- 1 pound, or 1 recipe, basic short pastry
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published April 21, 2012 (10 months ago).
50 people saved this recipe.
