Annie Mahle, the chef on the schooner J&E Riggin, shares her recipe for Chicken and Mushroom Pot Pie.
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Chicken and Mushroom Pot Pie
- 3 tablespoons unsalted butter
- 1 1/2 cups diced celery; about 3 stalks of celery
- 1 1/2 cups peeled and diced carrots; about 2 carrots
- 2 cups diced onion; about 1 large onion
- 1/2 teaspoon salt, plus more to taste
- Fresh black pepper
- 12 ounces mushrooms sliced; about 4 cups
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups cooked and diced chicken meat
- 1 cup frozen (or fresh) peas
Prepare the pie crust first and refrigerate for 30 minutes or overnight.
To make the filling, melt the butter in a large stock pot over medium-high heat. Add the celery, carrots, onions, salt and pepper and sauté for 7 to 10 minutes or until the vegetables are soft and the onions are translucent. Add the mushrooms and sauté for another 4 to 5 minutes. Add the flour and stir well until it is fully incorporated. Add the broth and stir well until the flour has absorbed the liquid evenly and there are no lumps. Bring to a boil and reduce heat to low so that the filling is at a simmer. Simmer for at least 20 minutes and then add the chicken and peas. Keep at a simmer while you preheat the oven to 375 degrees
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup butter
- 6 tablespoons ice cold water or more if needed
Combine the flour, salt, and butter in a medium bowl; cut in well with a pastry knife. Add water and mix until dough pulls away from the bowl and forms a ball. Divide the dough into two discs. Refrigerate for 30 minutes or overnight to rest.
Roll each disc out to 1/4-inch thick or less and a little larger than a 9-inch deep dish pie pan. Place one crust in the pie pan with edges flopping over the side and press into the pan. Pour the filling into the crust and then top with the second crust. Pinch the edges closed and bake for 30 to 40 minutes or until the crust is golden brown on the top and bottom.
Makes 2 crusts