Savory Chicken Pot Pie

A chicken pot pie seasoned with sage and thyme.

Preparation	Cooking	Ready in	Yield
15 minutes	Two hours	Two hours and 15 minutes	Four servings

Ingredients

Name	Quantity
Chicken broth	2 cu
Vegetable shortening	0.5 cu
Butter	0.5 cu
Corn	1 cup
Flour	3 cu
Chicken thighs	9 oz
Celery	8 oz
Onion	8 oz
Garlic	3 clvs
Kosher salt	1.5 tsp
Black pepper	1 tsp
Sage	1 tbsp
White Pepper	1 tsp

Directions

1. Set out 3 tbsp of butter to soften for beurre manie (cold roux).
2. Measure frozen vegetables to start thawing.
3. Lightly stir flour and salt in a medium bowl.
4. With a pastry cutter cut in butter and shortening until mixture resembles coarse crumbs.
5. Sprinkle in five to six tbsp cold water with mixing and shape into a firm ball.
6. Wrap in wax paper and refrigerate for thirty minutes.
7. Pre-heat oven to 350F.
8. Sauté vegetables in a few tablespoons of olive oil until they start to brown.
9. Add chicken and cook until chicken starts to brown.
10. Add remaining frozen (now thawed) vegetables (peas, corn, greenbeans, etc.) to taste, and cook for five minutes.
11. Add chicken broth and reduce filling.
12. Season with salt and pepper.
13. Make beurre manie by blending 3 tbsp flour with the softened 3 tbsp of butter to make a smooth paste.
14. Whisk in the beurre manie a little bit at a time to thicken the filling.
15. Roll out the dough to fit your pie tin, then add filling and top crust.
16. Decorate with extra dough on top and make ventilation holes.
17. Bake until crust is golden brown (approximately one hour).
18. Let the pie cool for 20 minutes.
19. Enjoy!