This recipe, a version of Chicken Pot Pie, uses all local vegetables in season, and is very easy to make. The chicken and vegetables are baked in a round oven-proof dish that is covered with the dough to form the crust.
Chicken, Shiitake Mushroom and Vegetable Pie
2 tablespoons of unsalted butter/plant based butter substitute
2 finely chopped cloves of garlic
1 finely chopped yellow onion
1 trimmed and finely sliced large leek
1/4 pound of fresh shiitake mushrooms (or other mushrooms)
2 peeled and minced medium sized carrots
2 finely chopped stalks of celery
1 pound of chopped boneless, skinless chicken thigh meat
8 ounces of chicken stock
1 tablespoon unbleached, all-purpose flour
1/2 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt
5 tablespoons of unsalted butter/plant based butter substitute
1/2 cup water
1 1/2 cups unbleached, all-purpose flour
1/2 teaspoon salt
Heat a large heavy, non-stick pan or enameled cast iron pot over medium heat. Add the butter. When the butter is melted, add the sliced leek, onion and garlic and cook, sweating the leek, until the onion is translucent and leek slices are soft, about 5 - 7 minutes. Add the carrot and celery, cook for another 3 minutes. Then add the mushroom slices and cook another 3 or 4 minutes. Remove the vegetables from the pan, pour into a heatproof bowl and set aside.
Add the chopped chicken to the pot, adding a tablespoon of butter if needed to saute the chicken. Saute the chicken for about 7 minutes, stirring occasionally to brown on all sides, until all pieces are golden. Add the vegetable mixture to the chicken, stir in the flour and cook for about 1 minute.
Add the chicken stock, season with the pepper and salt and stir for a couple of minutes until the mixture has thickened.
Remove the pot from the heat and let the chicken and vegetables cool completely.
You can prepare this the day before baking, and keep chilled in the refrigerator in a sealed glass container until you are ready to bake your pie.
Preheat your oven to 390 degrees Fahrenheit.
Add the 5 tablespoons of butter together with the 8 ounces of water in a medium pot and heat over medium heat, bringing the mixture to a boil. When boiling, remove the pot from the heat
In a mixing bowl, stir together the 1 1/2 cups of flour and 1/2 teaspoon salt. Whisk in the egg. Stirring with a wooden spoon, slowly pour in the hot water and butter mixture. Sitr until a dough forms and then place the dough on a lightly floured surface. Knead the dough until it is smooth and then, forming a roughly round shape, flatten it out with a rolling pin to about 1/2 inch thickness, so that the circle of dough is 1 to 1 1/2 inches wider than the dish in which you will bake your chicken and vegetables .
Pour your chicken and vegetables into a round oven proof dish that will easily hold the mixture without overflowing the top of the dish. Place the rolled out dough circle carefully over the top of the dish so that it forms a cover, lightly pressing any dough hanging over against the sides of the dish.
Use a sharp knife to make a couple of small slits in the top of the dough.
Place the dish on a baking sheet and bake until golden, about 20 minutes.
This recipe is adapted from a recipe by Donna Hay.