French steps and french techniques are all incorporated in this Chicken and Mushroom Pie, from the making of a roux, and the sauce called a chicken veloute or a supreme sauce, and the addition of french white wine, fresh french thyme, fresh sage and italian parsley all make this dish very rich. It starts with a fresh chicken stock, or you could use canned broth; and of course butter from which a mire poix (celery, onions, and carrots) is added to produce a flavorful and hearty creamy gravy. Together with the mushrooms, chicken and a herb flavored pie crust this pie satisfies even the fussiest person.Make filling first in order to cool down!
- 2 medium chicken breasts (cooked and diced in small bite size pieces)
- 2 carrots + 2 stalks of celery + 1 medium onion – all diced in 1/8 inch pieces for mire poix
- 2 tablespoons of butter
- 1/2 cup of white wine ( french or other)
- 2 cups of sliced mushrooms
- 2 tablespoons of flour
- 2 cups of chicken stock or broth
- 1 teaspoon fresh or dried sage,1 teaspoon fresh or dried french thyme or regular thyme and 1 teaspoon of fresh italian parsley (died fine and combined together. Use half for the sauce and half for the pie crust)
- 1/4 cup of light or heavy cream
- salt and pepper to taste
4 tablespoons of butter + 4 tablespoons of flour
Make a roux; flour and butter – melt 4 tablespoons of butter over medium heat in a sauce pan or fry pan – add 4 tablespoons of flour and continue to stir together with a whisk until it comes together and starts moving in unison in pan – cook just a little till slightly brown – remove from heat and place on side.
Cut carrots, celery, and onions for mire poix. In a large saucepan over medium heat melt 2 tablespoons of butter and add mire poix mixture to pan, saute for about 10 minutes till almost cooked. Add 1/2 cup of wine to pan and deglaze, stirring with spoon or whisk to scrap bottom of pan. Reduce and cook 5 minutes more. Add mushrooms and cooked cut chicken and stir. Add 2 tablespoons of flour and cook till flour dissolves. Gradually add 2 cups of chicken stock stirring with whisk. Add half of the combined herbs and stir. Add the cooked roux to the pan slowly and keep stirring to thicken. Slowly add the cream, stirring with whisk the whole time. Take pan off of heat to cool down to room temperature. ( you can cool this down faster if you use an ice water bath, a big bowl of ice and water, in which the hot pan is placed)
400 degree oven
1 – 9 inch pie crust , top and bottom ( your favorite unbaked crust, when making add half of the herbs to the flour and combine with fat and water.)
Place cooled chicken and mushroom filling in the center of the pie crust. Place top crust on pie and cut slits for steam to escape. Brush egg wash over entire top of pie and place pie in a 400 degree oven for 50-60 minutes or until done and crust is golden brown on top.ENJOY!