Chicken Parsnip Pie
Servings 8
Equipment
- 3 quart casserole dish
Ingredients
Crust
- 3 cup flour
- 2 eggs mixed 1/2 T separated for egg wash
- 1 tsp vinegar
- 1/4 cup water cold
- 1/2 tsp salt
- 1 1/4 sticks butter diced cold
Filling
- 3 1/2 cups roasted chicken
- 2 large parsnips peeled and diced 3 cups
- 2 cups mushrooms diced
- 1 onion diced 1 1/2 cups
- 1 tsp sage chopped
- 1 tsp rosemary chopped
- 1 tsp thyme chopped
- 1 tbsp butter
- 1 tbsp oil
- 2 1/2 cups potatoes diced
- 2 1/2 cup cream
- 2 1/2 cups chicken stock
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp pepper
Instructions
Crust
- Whisk the eggs together and separate 1/2 tbsp to use for egg wash. Add water and vinegar to the egg and refrigerate.
- In a bowl Mix the flour and salt. Cut the butter into the four. Add the egg mixture. Mix until the dough starts to form then knead until all the flour has been incorporated. Separate 1/3 of the dough for the top crust. Form the dough into discs, wrap with plastic wrap, and refrigerate at least 1 hour up to 3 days.
- Preheat the oven to 350 degrees. Beginning with the large portion of the dough. Roll the dough out to 1/4 inch thickness in the shape of your casserole. Line the casserole with the dough. Leave some overhang on the edges. Pour in the filling. Roll out the smaller portion of dough. Cut a hole in the center of the dough and place over the filling. Crimp the top and bottom dough together around the edges. Cut away any excess overhang. Cut a few slits in the top crust. Brush with egg wash. Bake the pie for 1 hour.
Filling
- Heat the butter and oil in a large skillet over medium high heat. Add the onions to the skillet and brown lightly. Add the mushrooms and herbs cook until just softened. Add the parsnips and potato. Cook for 1 minute. Stir in the flour so that all of the vegetables are coated. Cook for 1 minute. Add the stock, then the cream, salt, and pepper. Allow the sauce to thicken 5-10 minutes. Remove from heat and cool to room temperature before filling the pie.