4 T unsalted butter
2 medium onions, diced
3 cloves garlic, minced
3 large potatoes, peeled, and diced in 1/2 inch pieces
2 carrots, undercooked, diced
1/4 t cayenne
1/2 C flour
3 C Chicken Broth, heated
1 C whipping cream
4 C chicken meat from Roasted Chicken, pieced
few slices bacon from Roasted Chicken, finely sliced
1/2 C chicken skin from Roasted Chicken, finely sliced
1 T Dijon mustard
1/2 C fresh parsley, chopped
1 T rosemary, finely chopped
1 sheet pie dough
1 egg, beaten with 1 T water for egg wash
salt and white pepper, freshly ground
Preheat the oven to 375F.
On medium heat, melt the butter in a large saucepan.
Fry onions, garlic and potatoes, on med-high heat, stirring every few minutes, until started to brown.
Add carrots, salt, pepper and cayenne. Stir well.
Add flour, cook for 2 min, stirring.
Add chicken broth and cream gradually, and let thicken, stirring, for a few minutes.
Stir in chicken meat, bacon and skins. Then mustard and herbs.
Stir well and let cook for another minute.
Pour into the baking dish.
Cover with the pie dough.
Brush with the egg wash, and poke with fork a few times.
Bake until golden, about 50-60 min.
Let stand for 20 minutes.
Match made in Heaven:
A big piece of freshly baked White Bread and any of these would go great with this pie: creamy Chardonnay (Chablis or Macon-Villages), Chenin Blanc, Viognier, a medium dry cider, or a blonde ale.