- 6 T unsalted butter
- 6 T flour
- ½ tsp salt
- 1/8 tsp pepper
- 1 ½ tsp paprika
- 1 tsp nutmeg
- ¼ cup fresh parsley, minced
- 2 cups Kitchen Basics Original Chicken Cooking Stock
- 1 ½ cup heavy cream
- ¼ cup white wine
- 1 T sherry
- 3 cups cooked chicken, shredded white meat only
- 4 oz fresh peas, 4 oz diced carrots, 4 oz diced potatoes
Egg Wash
- 1 egg yolk
- 2 T milk
Cheddar Pie Crust
- 1 and 1/3 cups flour
- ½ tsp salt
- 1/3 cup shortening, chilled
- ¼ cup butter, chilled
- 1 cup grated sharp cheddar cheese,
- 1 tsp apple cider vinegar
- 1/2 cup buttermilk, cold
Preheat oven to 425 degrees
1. Make cheddar pie dough:
Combine flour and salt in medium bowl. Cut shortening and butter into small pieces and add to flour. Use a pastry cutter to blend in just until crumbs form (pea size). Add cheese and cut in just to mix. Make a well in the center of the dough and pour in vinegar/buttermilk mixture until dough forms into a ball. Be careful not to over mix! Turn dough onto a lightly floured surface and shape into a disk, wrap in plastic and chill for an hour. Divide dough into 2 pieces and roll into two 11- inch circles. Place one circle into a pastry pie plate with *chicken filling, then top with other pie crust and trim; seal and flute. Using a knife, cut a few (6) small slits in the top of pie crust to allow steam to escape. Brush egg wash on top of cheddar pie dough with a pastry brush. Bake 35 minutes or until golden brown. Cover the sides with foil for the first 20 minutes. Allow pie to rest 15 minutes before cutting.
*2. Prepare chicken mixture:
Melt butter in a 3-quart saucepan over low heat. Stir in flour, salt, pepper, paprika and nutmeg. Cook, stirring constantly, until mixture is smooth. Stir in broth and heavy cream. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Add wine, sherry, parsley, shredded chicken and vegetables. Cook for additional minute and then remove from heat to cool slightly.
