Ingredients
- Individual Chicken Pot Pies
- 3 pounds boneless, skinless chicken breasts
- 4 cups chicken stock, preferably homemade
- 2 cloves of garlic, peeled and smashed
- 15 tablespoons unsalted butter
- 6 shallots, peeled and thinly sliced
- 3 large carrots, peeled and cut into thin rounds
- 1 large red bell pepper cut into medium dice
- 3 stalks of celery, trimmed and thinly sliced crosswise
- 1 16 ounce bag frozen green peas, thawed
- 1 1/2 pounds white button mushrooms, wiped clean and sliced
- 1 cup flour
- 3 1/4 cups whole milk
- 6 tablespoons sherry or brandy
- 1/8 teaspoon nutmeg or to taste
- 2 large eggs yolks whisked together with 1/3 cup heavy cream
- 1/2 cup minced fresh parsley
- salt and pepper to taste
- several sprigs of fresh thyme
- freshly squeezed lemon juice to taste
- Pastry For Covered Pies
- 3 cups flour ( I like to use 2 1/2 cups all purpose flour 1/2 cup whole wheat flour)
- 1 1/2 teaspoons salt
- 1/2 teaspoon each: dried thyme, black pepper, curry powder—optional, but I like to use all of them
- 1 cup or (2 sticks) cold unsalted butter, cut into small pieces
- 4-6 tablespoons ice water
Personal Notes
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