#ChefEddPresents — Chicken Pot Pie

Equipment

• mixer

• rolling pin

• pie dish

• pastry brush

• cling wrap

• foil

Ingredients

• pie crust

  • 300g flour (plus more for rolling)

  • salt

  • sugar

  • 1 slab butter

  • ice water

• filling

  • butter

  • mozzarella, or cheese spread

  • 1pc yellow onion

  • 2pcs carrot

  • 8 ounces (brown or white) mushroom

  • 3 large cloves garlic

  • flour

  • chicken broth cubes

  • whipping cream

  • salt, pepper

  • rotisserie chicken

  • frozen peas

  • 1/4 cup parsley

Optional

• chives

• cabbage

• egg

Pre-steps: Dough

1. At least hours before, prepare dough by mixing:

   1. 300g flour

   2. 1/2 spoon sugar

   3. a pinch of salt

   4. 1 whole butter, cubed

   5. water (enough to make it a gooey clump) Note: a crumbly dough is too dry; needs more water

2. Separate into 2 clumps (for base and top crusts) and cover in cling wrap.

3. Refrigerate.

Steps

1. Shred chicken.

2. Cut into thin slices the mushroom, onion, carrots, and garlic. Sauté in butter until mushroom is soft.

3. Add 1/3 flour and stir.

4. Add chicken broth cubes and whipping cream to have gravy-like consistency.

5. Season with salt and pepper.

6. Add chicken, peas and chopped parsley. Cool it off.

7. Roll pie crust on dish. Dock the bottom of the crust (stick a fork) for ventilation.

8. Add cooled chicken mix and put cheese on top (or in between).

9. Cover with second pie crust.

10. Pinch the crusts together (top over base crust) and slice 5 small cuts on top for ventilation. Note: you may "crimp" the edges to achieve a rustic pie look.

11. Brush on egg mix and add pepper, and salt on top.

12. Bake at 430 F or until top crust is golden brown. Note: if the edges are burning too quickly, use a foil shield (foil with hole in the middle) to cover the edges.