1 1/2 C Flour
1 Stick COLD Unsalted European Butter, cut into cubes (freeze for 15 minutes for best results!)
1/4 C Ice Cold Water
Pinch of Dean & DeLuca Coarse Italian Sea Salt
I like to stick it in my Kitchen Aid stand mixer by adding the flour & salt, butter; turn it on then slowly add the water. Mix until it combines and starts to form dough. You might need a bit more water.
Pour out dough knead a bit and roll out onto for pie plate. Makes a top & bottom with extra for words!
2 Chicken Breasts, poached in water with Mirepoix & cubed
1 Potato (large), Par Boiled or Pre-Microwaved to soften and cubed
1/2 C Frozen Peas
1/2 C Frozen Corn
1/2 C Frozen Carrots
1/4 C Carrot Purée
1/2 C Mined Onions
1/4 C Clarified Butter
1/4 C Flour
Pinch of Dean & DeLuca Coarse Italian Sea Salt & Pepper
1 Tsp. Penzeys Herbs de Provence
2 C Hot Water
2 Tbsp Bullion
1/2 Heavy Whipping Cream
1 C Sharp Cheddar
In a skillet, With 2 Tbsp of Clarified Butter, sauté onions until translucent, add chicken, potatoes and veggies. Season and set aside.
Dissolve bullion in water, making broth.
Using a wooden spoon, in a large, heavy saucepan or Dutch oven, take remaining butter and flour and cook stir into a roux for 2-4 minutes on medium heat. Slowly add the chicken broth and cream. Continue to stir until it thickens coating the spoon. (You have just made Bechamel Sauce!) Now, add the Carrot purée and Herbs De Provence and combine with the chicken mixture. Add 1/2 Cup Cheese and mix; Pour into prepared pie crust.
Once in pie crust pour remaining 1/2 Cup Cheese over chicken mix and cover with top layer of pie crust.
Seal the edges by using a fork or decoratively pinching edges. Cut slits to vent on top. Place on baking sheet and stick in the oven.
Bake at 400F for 40 minutes.