French Herb Chicken Pot Pie

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 2 cups boneless chicken breasts, cubed
• 1 cup new potato, cubed
• 1 onion, chopped
• 1/2 cup mushroom, diced
• 1/4 cup salted butter
• 1/2 cup carrot, diced
• 1/2 cup fresh green beans, snapped
• 1/2 cup baby lima beans (fresh or frozen)
• 1/2 cup peas (fresh or frozen)
• 1/2 cup celery, diced
• 2 tablespoons chicken stock reduction (such as glace de poulet gold)
• 1/2 cup unbleached flour
• 1 quart heavy whipping cream
• 1 1/2 tablespoons herbes de provence
• 1 tablespoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt (to taste)
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 2 unbaked pie crusts (such as pate brisee)
• 1 egg yolk

Recipe

• 1 in a medium stock pot: add 1 tablespoon butter, potatoes, chicken, onion, mushrooms & celery. saute at medium-high heat until bottom of the pan is brown.remove potato/chicken mixture from pan and set aside.
• 2 add remaining butter to pan. melt completely. add flour to form a rue. cook at medium heat until lightly browned. add chicken stock reduction, whipping cream, herbs and pepper. whisk together until completely incorporated. add vegetables and return to heat. simmer at medium-low until sauce is thickened and vegetables are fork tender.
• 3 place prepared pie crust into the bottom of a pie dish. add filling. add top crust and pinch edges securely. brush top with beaten egg yolk. cut vents into top crust.
• 4 bake at 400f degrees until golden. remove from oven and allow to cool for at least 10 minutes to allow filling to set up enough to cut.
• 5 enjoy!