1 ounce butter
8 ounces white mushrooms, quartered
salt and pepper, to taste
6 ounces red potatoes, medium dice
6 ounces carrots, medium dice
6 ounces pearl onions
6 ounces peas
6 ounces corn kernels
3 pints chicken velouté sauce
8 fluid ounces heavy cream
2 1/2 pounds chicken, cooked, large dice
flaky pie dough or puff pastry, as needed
egg wash, as needed
Servings: 15
1. Heat the butter in a small sauté pan and sauté the mushrooms. Season with salt and pepper.
2. Blanch or steam the potatoes, carrots, onions, peas and corn separately until tender.
3. Bring the velouté to a simmer. Add the cream and simmer for 5 minutes.
4. Add the chicken, potatoes and vegetables to the sauce, season with salt and pepper and ladle into a shallow half-size hotel pan.
5. Brush the edges of the pan with egg wash and cover the pan with the pie dough or puff pastry. Egg wash the top of the dough or pastry and make one or two small slice sin the top of the dough to allow steam to escape as the pie cooks. Bake at 400°F (200°C) until the top is well browned, approximately 15 minutes.
8 ounces white mushrooms, quartered
salt and pepper, to taste
6 ounces red potatoes, medium dice
6 ounces carrots, medium dice
6 ounces pearl onions
6 ounces peas
6 ounces corn kernels
3 pints chicken velouté sauce
8 fluid ounces heavy cream
2 1/2 pounds chicken, cooked, large dice
flaky pie dough or puff pastry, as needed
egg wash, as needed
Servings: 15
1. Heat the butter in a small sauté pan and sauté the mushrooms. Season with salt and pepper.
2. Blanch or steam the potatoes, carrots, onions, peas and corn separately until tender.
3. Bring the velouté to a simmer. Add the cream and simmer for 5 minutes.
4. Add the chicken, potatoes and vegetables to the sauce, season with salt and pepper and ladle into a shallow half-size hotel pan.
5. Brush the edges of the pan with egg wash and cover the pan with the pie dough or puff pastry. Egg wash the top of the dough or pastry and make one or two small slice sin the top of the dough to allow steam to escape as the pie cooks. Bake at 400°F (200°C) until the top is well browned, approximately 15 minutes.
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