Chicken Mushroom Pie
INGREDIENTS
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erves 4
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oven to 350
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dough for 2 pie crust, refrigerated
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2 boneless skinless chicken breasts
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In a small saucepan, cover the chicken with cold water and bring to a simmer. Poach the chicken gently till barely done through, about 10 minutes, you don't want it to be rubbery, and it will continue to cook in the oven. Drain, and when cool enough
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4 Tbsp unsalted butter
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1 large shallot, peeled and thinly sliced
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2 medium leeks, peeled, sliced and well rinsed
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3 pints mixed mushrooms, cleaned and thickly sliced or quartered (they shrink down quite a bit) You want a chunky texture.
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Melt the butter in the bottom of a heavy bottomed pot. Saute the shallot and leek for a few minutes until they start to soften. Add the mushrooms and continue sauteing for 5 more minutes over medium heat.
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1/4 flour
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1/2 cup dry sherry (or another fortified wine like Marsala or Vermouth)
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1 1/2 cups chicken stock, heated in the microwave for 2 minutes
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salt and fresh cracked black pepper to taste
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2-3 Tbsp fresh thyme leaves
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1/2 cup frozen baby peas, no need to thaw
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