Sausage and Chicken Pot Pie
I found the crust recipe that works perfect with this.
If you do not want to mess with a crust, you can add your own topping and bake until bubbly.
This is also good to use that left over turkey.
- whole chicken, de-boned (i boil a whole chicken (or parts) to make chicken broth and save the meat, for this dish)
- or meat from 1 roasted chicken or 1 canned whole chicken
- 1/2 lb
- bulk pork sausage
- 1/4 c
- butter or margerine
- 1/3 c
- 1 3/4 c
- 1/4 tsp
- salt and pepper
- 1 can(s)
- vegtables (i use 1/2 package frozen peas)
- 1 stick
- butter, cut into 1/2 inch pieces
- 1 oz
- cream cheese, cut into 1/2 inch pieces
- 1 1/2 c
- flour, plus extra for kneading
- pinch of kosher salt
- egg yolk
- 1 to 2 Tbsp
- cold water
ANN'S PASTRY CRUST
Add butter & sausage to fry pan. Brown sausage. Remove sausage and drain fat back into fry pan.
You are going to make gravy.
Add flour to same fry pan and stir flour into drippings. Brown flour, about 6 minutes.
Add milk, salt and pepper. Stir until thickened. Add more milk if needed. ( I add a little powdered coffee creamer, about 1 tablespoon, to make the gravy a little richer or add half-n-half)
Add sausage, chicken meat (no bones),and vegtables (thawed peas)
Add pastry on top.
Bake at 425 degrees for 25 to 30 minutes.
In a food processor, combine the butter, cream cheese, flour and salt.
Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesian.
Add egg yolk and 1 tablespoon water. Pulse a couple more times until the ingredients start to form a ball. Stop. If mixture is exceedingly wet, add more flour. If the mix is dry, add a few more drops of water.
When the mixture has come together into a ball, turn out onto floured work surface and knead it a couple of times to help it come together.
Dust with flour, form into a disk and wrap it in plastic wrap. Refrigerate until read to use. (Day ahead of time OK) Remove from refrigerator for 20 minutes before rolling.
Place disc of dough between 2 sheets of plastic and roll out the size of your baking dish.
Fold pastry in half and cut in vents.
Lay over baking dish and unfold.
Tuck edges in, or crimp edge.
Brush with egg wash.