In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
To make the crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Add Apple cider vinegar to Ice water, then gradually add to flour mixture until dough comes together. Wrap and chill for at least 1 hour.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Deglaze the pot with White wine, scraping up any browned bits. Cook until wine is almost completely evaporated.
Gradually whisk in Chicken stock until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Thyme, sea salt, and white pepper. Simmer for 5 minutes, or until thickened.
Sauté Wild mushrooms in a separate pan until browned and tender. Add to the Sauce.
Add cooked Chicken, Carrots, Celery, Shallots, and Peas to the Sauce. Stir to combine.
Roll out Pie crust and line a 9-inch pie dish. Pour the Chicken mixture into the crust.
Top with a second Pie crust, crimping the edges to seal. Cut vents in the top crust.
Brush the top crust with an egg wash (1 egg beaten with 1 tbsp water).
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
To make the crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Add Apple cider vinegar to Ice water, then gradually add to flour mixture until dough comes together. Wrap and chill for at least 1 hour.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Deglaze the pot with White wine, scraping up any browned bits. Cook until wine is almost completely evaporated.
Gradually whisk in Chicken stock until smooth. Bring to a simmer, stirring constantly.
Stir in Heavy cream, Thyme, sea salt, and white pepper. Simmer for 5 minutes, or until thickened.
Sauté Wild mushrooms in a separate pan until browned and tender. Add to the Sauce.
Add cooked Chicken, Carrots, Celery, Shallots, and Peas to the Sauce. Stir to combine.
Roll out Pie crust and line a 9-inch pie dish. Pour the Chicken mixture into the crust.
Top with a second Pie crust, crimping the edges to seal. Cut vents in the top crust.
Brush the top crust with an egg wash (1 egg beaten with 1 tbsp water).
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbly.
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