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Daily Grill Pot Pie




Source of Recipe


the web


List of Ingredients




1 pound chicken dark meat
1 cup carrots, diced 1/4 inch
1/2 cup onions, diced 1/4 inch
2 ounces butter
1 ounce mushroom stems
1 teaspoon hot sauce
1/4 teaspoon lemon juice
2 cups Béchamel sauce (follows)
1/4 cup peas



Recipe



1. Poach chicken. Drain and cool. Dice in 2-inch cubes.

2. Sauté carrots and onions in butter until tender. Stir in diced chicken and mushroom stems. Cook for 10 minutes.

3. Add Béchamel, peas, salt, lemon juice, and hot sauce.

4. Add mixture to two bowls. Roll out 2" x 9 " puffy pastry dough. Put on top of pot pie.

5. Brush with egg wash (1 egg and 2 oz. water) and bake at 400 degrees F for 8 to 10 minutes.

Béchamel Sauce

16 ounces milk
1 cup onion diced
1 bay leaf
2 ounces chicken base
1/2 cup roux (4 ounces melted butter and 4 ounces flour)

1. Bring milk, onions, chicken base and bay leaf to a medium boil, then add in roux.

2. Cook 10 minutes over medium heat, stirring. Strain through a fine strainer.