Chicken-Vegetable Pot Pie With Parmesan Crust

2 lbs. boneless skinless chicken breasts, poached, save poaching liquid
1/2 stick butter (2T.)
1 leek, white part only, thinly sliced
4 ribs celery, thinly sliced
2 carrrots, peeled and thinly sliced
1 cup frozen petite peas
2 cups diced potatoes
1/2 lb. button mushrooms, sliced
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. white pepper
1 stick butter (4T.)
1/2 cup flour
1 cup half and half
1 cup chicken broth (from poaching liquid)

Poach chicken in water to cover with a little salt, pepper and a bay leaf. Remove chicken, reserve liquid. Cut chicken into 1″ cubes. In a saucepan, heat butter and saute the leek, celery, carrots, peas, potatoes, mushrooms, thyme, and slat and pepper for 2 min. or until softened. Add to bowl with chicken. In same saucepan, heat remaining butter and add flour to make a “roux”. Add half and half and about 1 cup reserved broth. Whisk until smooth, about 3 minutes. Season with a little salt and pepper. Taste for seasoning. Add to chicken mixture and toss well.

2 1/2 cups flour
1/2 cup butter (4T.)
1/2 cup shortening – Crisco (4T.)
1/2 cup grated Parmesan cheese
2 T. chopped fresh parsley
1 tsp. dried thyme
1 tsp. salt
pinch of cayenne pepper
about 8 T. iced water

In bowl of food processor, add flour, butter and shortening. Pulse until size of peas. Add the cheese, parsley, thyme, salt and cayenne pepper. Pulse again until combined. Slowly pour in the water until dough forms a ball, about 30 seconds. Remove to floured board and rill to a 12′ diameter.

Place the pot pie filling in a 4 quart oven proff pan. Top with dough. Brush with an egg wash and crimp edges of dough. Bake at 375 degrees for 30 to 40 minutes or until golden. Remove from over and serve at onces. Serves 6-8

Egg Wash
1 egg beaten with 1T. cream

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