It is a chicken pie day.....

So last night I had a dream I was eating chicken pie.....so of course that gave me a craving for today. So after reading some recipes online, I took a couple and modified them a bit and this is what I came up with.

It is now in the oven for 1/2 hours.....finished product will soon be posted.

And here it is after 2 hours.....took a little longer to cook than I thought it would.

Here is a cut out of the pie.....yummy
Now here is the recipe:

2 large russett potatoes peeled and diced
1 large yellow onion medium diced
1 leek, julliened
1 red bell pepper
Fresh rosemary, minced
fresh sage, minced
fresh parsley, minced
1 medium bag mixed vegetables
2 chicken thighs and legs, boneless and cubed. (I use dark meat over white meat for my pies due to the higher flavor they impart)

1 tablespoon cornstarch, mixed into 4 tablespoons chicken stock

2 tablespoon sugar

salt and pepper to taste

Saute the onions, leeks, and bell pepper until they are translucent. In a seperate pan, fry the potatoes until tender in 1 tablespoon oil. Remove the potatoes from the pan and set aside along with the onions, leeks and peppers. Flour the chicken, and mix in the fresh rosemary, sage and parsley, then place in fry pan with oil, lightly browning. Mix chicken in with the other ingredients and set aside to cool.

Now, this is the easy part. I would usually make my own puff pastry, but with time in short today, I went with the pre made frozen dough. make sure it is pliable and not frozen. Line the pie pan, and use a fork to make holes in the bottom. Fill the pan with the filling and even it out. Place the top of the pastry on and use a fork to pinch the edges. Use a knife to place small slits in the top to vent the pie while cooking. Brush with a beaten egg and place in the oven 350F for 30-45 minutes (until crust is golden on top).

Remove and let rest for 15 minutes before serving.

If you have any questions let me know.

Bon Apetit