Ok, I'm finally posting my first recipe!! This is a favorite of my family and anyone who tries it! I usually make more than enough filling, so I freeze the extra and pull it out for a quick and easy dinner.
whole organic chicken
3 organic carrots
about 3 medium organic potatoes
1 medium onions
1 cup organic mushrooms, sliced
3 cloves garlic
1 stick butter
flour (not enriched, I use King Arthur)
white wine (optional)
pie dough, enough for a top and bottom.
I start by roasting a whole organic chicken in the oven. I cut out the backbone and lay it flat for quicker cooking. Cover with a light coat of olive oil, then squeeze a fresh lemon all over it. Finish with salt and pepper (and some fresh herbs if you want). I roast it in a 375 degree oven for about 1 hour or until it is crisp and brown on the outside. Let chicken cool and pull the meat off (white and dark) for the filling.
In the meantime, dice potatoes and carrots and boil until tender. Dice onions and saute in a little bit of oil olive and about 1 TB butter, add sliced mushrooms and saute until soft and a bit carmalized. Season with salt, pepper and garlic powder. Combine potato mixture and onion mixture in a large bowl, add pulled chicken and stir to combine. In a medium sauce pan melt stick of butter on medium heat, add two cloves of finely diced garlic and about 3 TB of finely diced onion, cook until transculent. Add 1/2 cup of flour and cook for about 1 - 2 minutes, add 2 cups of chicken stock, stirring constantly. Add 1/2 cup of white wine (chardonnay), 3/4 cup of milk and stir until thick. Add salt and pepper to taste and 1 tsp. dill and 1 tsp parsley. Pour sauce over chicken mixture. Prepare pie dough, place one round of pie dough on the bottom of a deep dish pie plate, add enough filling for one pie and place second pie round on top. Be sure to make a couple of slits on the top to let the steam escape. Brush top of pie with egg. Bake in a 350 degree oven for about 45 minutes or until the crust is a golden brown.