Chicken Pot Pie (Non Dairy)

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Recipe by Anna Sobaski 2005

Ingredients:

• 5 Tbs unsalted butter (can also use olive oil or nondairy spread)
• 2 medium shallots
• 1 garlic clove, minced
• Course salt and freshly ground pepper
• 2 cups reserved stock from Poached Chicken (recipe follows)
• 2 Tbs cornstarch (or arrowroot)
• 4 medium carrots cut on the diagonal into 1/2-inch-thick slices
• 3 medium celery stalks, cut on the diagonal into 1/4-inch-thick slices
• 1 whole poached chicken (about 4 cups)
• 1/3 cup coarsely chopped fresh flat-leaf parsley, plus about 1/2-cup leaves and sprigs for garnish
• 1 teaspoon finely chopped fresh tarragon
• 1 cup slightly thawed frozen peas
• 1 Breads From Anna® Pie Crust

Press in bottom crust and roll out top. Place dough to be rolled out (for topping the Pot Pie) between two pieces of wax paper on a cutting board. Roll out evenly and place in freezer for 20 minutes. Dough will be much easier to peal away from wax paper when chilled. Bake for 10-15 minutes at 350. When cool brush with one lightly beaten egg. Not necessary to use entire egg but coat crust and rim well.

1. Preheat oven to 425 degrees.
2. Melt butter in a medium saucepan over medium heat. Add shallots, garlic, 1/2- teaspoon salt, and 1/4-teaspoon pepper. Cook, stirring occasionally, until shallots are translucent, about 3 minutes.
   Stir in 1 and 1/2 -cup stock. Whisk remaining 1/2-cup stock into the 2T of cornstarch in a small bowl. Whisk this into shallot mixture. Bring to a boil, whisking constantly. Reduce to a simmer. Cook 5 minutes, whisking occasionally.
3. Add carrots and celery. Bring to a boil. Stir in chicken. Return to a boil. Remove from heat. Stir in chopped parsley and tarragon. Let cool. Stir in peas.
4. Add mixture to piecrust. Add top crust. Make 3-6 small shallow incisions to allow steam to escape. Bake until golden brown and bubbling, aprox 50-60 minutes. If rim of crust begins to over brown cover with foil or pie ring.

Poached Chicken

(Makes enough for one chicken pot pie)

Ingredients

• 1 whole chicken (3-4 pounds) cut into eight pieces
• 4 celery stocks, cut into 4-inch pieces
• 4 medium carrots, peeled and cut into4-inch pieces
• 1 large onion, quarter
• 10 sprigs fresh flat leaf parsley
• 4 sprigs fresh thyme
• 1/4 teaspoon whole black peppercorns
• 3 cups boxed chicken broth (gluten free-Pacific Foods or Imagine Foods brands are both labeled gluten free)
• 1-teaspoon coarse salt

1. Place chicken in a large stockpot. Add remaining ingredients and enough cold water to cover chicken. Bring to a boil over high heat. Skim off any foam; discard. Reduce heat to low; simmer until chicken has just cook through, about 45 minutes.
2. Transfer chicken to a plate and let cool slightly. Pour stock through a fine sieve into a bowl; discard solids. Set aside 2 1/2 – 3 cups stock for pot pie; reserve remaining stock for other another use. Can be frozen for up to three months. Remove skin from chicken; discard. Remove meat from bones and tear into bite-size pieces. There should be about 4 cups. Refrigerate, covered, until ready to use, up to 2 days.

Copyright © Anna Sobaski 2005