Roast Chicken & Mushroom Pot Pie - Instructions
For Chicken Pot Pie
Bring 2 cups of water to a boil in 2-quart All-Clad saucepan. Add 1/2 teaspoon salt, the carrots and
onions. Cover the pot and bring to a boil, then simmer on low heat for 5 minutes. Off the heat add the
frozen peas and mushrooms. Cover and let stand for 1 minute. Place a colander over a large bowl. Drain
vegetables in the colander shaking it briefly. Reserve liquid for sauce.
In a medium All-Clad saucepan melt the butter. Add the flour and whisk quickly to form a roux. Cook on
low heat for 4 to 5 minutes or until the mixture turns a light gold color.
Add vegetable and chicken broths all at once and whisk on medium heat until the mixture comes to a boil
and is thickened. Add the sherry, thyme, sage, nutmeg, salt and pepper. Simmer for 5 minutes.
Preheat the oven to 400 F. Distribute the chicken and vegetables into a 10-inch All-Clad Pie Plate. Pour
sauce over mixture. It should come to 3/4 of the level of the filling. If you do not have enough sauce,
add a bit more vegetable broth. Roll pastry into a 13-inch circle. Lay the dough loosely on the top of
the pan. Trim edges, leaving 1-inch around. Turn edges under and press against side of the pie pan.
Flute or crimp with a fork. Pierce the top 10 to 12 times with the tines of a fork.