Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 28
Ingredients
*Makes enough filling for two pot pies
2 tablespoons of olive oil
2 celery sticks, diced
2 Gwillimdale Farms carrots, diced
2 medium-sized Gwillimdale Farms yellow onions, diced
4 cloves garlic, minced
3 Gwillimdale Farms potatoes, peeled and chopped into small cubes
1 tablespoon of herbs de Provence
1 teaspoon of smoked paprika
1 tablespoon of sweet paprika
4 tablespoons of butter
1/3 cup flour
½ dry white wine
3 cups chicken stock
1 cup milk
¼ cup cream
3 cups of cooked shredded chicken or turkey
1/3 cup frozen peas
1 egg plus a splash of water for the egg wash
Directions
Pie:
1. Heat a large dutch oven to medium heat and add olive oil. Once the pot is hot, add
carrots, celery and onion and cook for 5-8 minutes until the vegetables are tender. Add
garlic and spices and cook for a few minutes until fragrant.
2. Add potatoes, butter and flour and cook for a few minutes until the flour cooks.
3. Add white wine and cook for a few minutes until the alcohol cooks off. Add chicken
stock, milk and cream and cook uncovered on medium low for 30-40 minutes until the
sauce thickens. Stir every 5 minutes so that nothing sticks to the bottom.
4. Once the sauce has thickened, add in your cooked shredded chicken and peas. Cook
for a few more minutes. If you are making two pies and using only one disc for the top
of each pie, add the mixture to your pie pan or baking dish. Let this cool slightly for
about 25 minutes. Take your pie dough out of the fridge and let it rest on the counter
for 15 minutes or so or until it’s easy to roll out.
5. Dust a clean counter top with flour and roll out your pie dough to a 1/4 inch thick.
Place the pie dough over the chicken mixture and brush with an egg wash (one egg
with a splash of water or milk). Cut slits into the dough and bake in the oven at 375 for
30-35 minutes or until golden brown.
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www.gwillimdalefarms.com
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