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Bite into a Piece of PIE in honor of
Put Romance in the air with a home-cooked
Chicken
Pot Pie
Pie lling:
8 tbsp. unsalted butter
1 med. onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1/2 c. all purpose our
3 c. chicken stock
1/2 c. whole milk
1 rotisserie chicken, meat shredded
2 c. frozen peas and carrots blend, thawed and drained of excess water
3/4 tsp. dried sage
1/2 tsp. salt and pepper
Pastry topping:
1 sheet pu pastry, thawed in the fridge
1 large egg yolk
1 tbsp. cold water
Melt butter over med-high heat, add the onion, celery, and garlic. Stir & sauté until translucent, 3-4 min.
Reduce the heat to med. and sprinkle in the our. Stir to create a roux, cook the mixture for 1 min. to remove the raw, oury taste. When the gravy has thickened, fold in the chicken, peas, carrots, & sage. Stir & pour into a 9 x13-inch baking dish and allow it to cool for 15 minutes.
On a lightly oured surface roll out the sheet of pu pastry into approx. 11” x 15”. Whisk together the egg yolk and water to make an egg wash. Lay the pu pastry on top of the baking dish. Brush the surface of the pastry with the egg wash. Crimp the edges as you would pie, then brush the uted edge with more egg wash. Cut small slits in the surface. Bake 400°F for 20-25 min or until the top is golden brown and the lling gently bubbles up through the vents. Cool for 15 min. prior to serving
4-10-25
4-10-25
WINTER Hours; Mon-Fri 9:00am-5:00pm • Sat 9:00am-3:00pm
