American Chicken Vegetable Pie

Ingredients

• 400 g flour
• 200 g butter
• Salt
• 1 egg
• 2 chicken breast fillets
• 2 carrots
• 2 shallots
• organic lemon (grated zest)
• 50 ml dry white wine
• 150 g Frozen Peas
• 200 ml poultry stock
• 1 tbsp butter
• 1 tbsp flour
• 100 ml whipping cream
• Salt
• pepper (ground)
• Nutmeg (freshly grated)
• 1 egg yolk

Instructions

1. 1.

   Wash, pat dry and cut the chicken breast fillets into small pieces. Peel and dice the carrots, optionally slice them. Peel and finely chop the shallots. Thaw the peas slightly.

2. 2.

   Melt butter in a pot and gently sauté the shallot with lemon zest. Add the chicken and carrots and stir-fry while stirring. Sprinkle flour over everything. Stir vigorously until the flour is fully absorbed, then pour in the white wine while stirring. Gradually add the poultry stock, constantly stirring to prevent lumps. Add the peas and simmer covered for about 3-4 minutes, stirring occasionally. Pour in the cream and reduce slightly. Season with salt, pepper, and nutmeg.

3. 3.

   Sift flour into a bowl and press a well in the center. Place butter crumbs, salt, egg and 2 tbsp water into the well, knead quickly, form a ball and wrap in cling film for about 2 hours in the fridge.

4. 4.

   Roll out the dough on a floured surface to about 3 mm thickness, cut 4 circles of 10 cm diameter and 4 circles of 13-14 cm diameter (adjust rim height accordingly). Line buttered tins with the larger dough circles. Fill each tin with filling and top with the smaller dough discs. Press the edges with a fork. Whisk egg yolk with 1 tbsp water and brush the pies as desired.

5. 5.

   Bake in a preheated oven (convection 160°C) for about 45 minutes, remove and serve warm. A fresh mixed salad pairs well.