FALL ROASTED CHICKEN PIES
One of my favorite comfort foods ever—it’s always a great feeling to lift the lid of the pan and behold all the amazing aromas.
Makes 4
Short crust:
2 cups white flour
1/4 cup sugar
1/2 teaspoon salt
2 sticks butter, at room temperature
1 egg yolk
1 yellow onion, peeled and chopped
2 chicken breasts
Salt and pepper, to taste
4 tablespoons olive oil
2 tablespoons plain flour
3 cups chicken stock
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 egg, lightly beaten
Mix all ingredients until it just comes
together. The dough should feel loose.
Pie Filling
2 carrots, peeled and chopped
2 large potatoes, peeled and chopped
1 parsnip, peeled and chopped
Heat and whisk in flour.
Add stock, a little at a time, and
whisk until creamy.
Simmer on low heat while stirring.
Add thyme and parsley; salt and pepper.
Cut up the chicken and mix with
vegetables and gravy.
Fill 4 ovenproof pie bowls with the filling.
Cut 4 rounds from the short crust,
should be approx. 2 inches bigger
than the bowls.
Place on bowls and press edges to seal.
Cut out leaves with a leaf shaped
cookie cutter in the short crust
and place on the pies.
Brush with egg.
Bake until golden brown, about
30 minutes. Serve warm.
