Chicken Pot Pie
Ingredients: flour, salted butter, salt, white wine, leftover roast chicken · 30 min cook time · 650kcal · $18.40
Ingredients
3cups flour, 3sticks salted butter, 0.5tsp salt, 2cups white wine, 1.5lbs leftover roast chicken, 1lbs carrots, 1head cauliflower, 4.5cups milk, 1tbsp liquid chicken bouillon, 1cup frozen peas, 1piece egg
Instructions
1. Combine flour, salt, and cold butter in a food processor to make pastry dough, then add white wine and pulse until it forms a ball. Wrap and chill.
2. Prepare the sauce by melting butter, whisking in flour to make a roux, then gradually adding white wine and milk. Stir in chicken bouillon.
3. Add carrots and cauliflower to the sauce, cooking until half-done. Stir in chopped roast chicken and frozen peas.
4. Roll out the chilled pastry dough to fit the pie dish. Brush the dish edge with egg wash, pour in the filling, and drape the pastry over the top. Brush with egg wash.
5. Bake at 400°F until the crust is golden brown.
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