|Wild Mushroom, Winter Root, Chicken Pot Pie|
|Written by Laura Klein|
Serves 4-6 people
1 pound of boneless, organic chicken breast meat cut into 1 inch dice
1 tablespoon chopped fresh thyme
Prepare the filling:
Heat grapeseed oil in large, heavy bottomed sauce pan over medium-high heat. Season chicken with salt and pepper to taste. Brown chicken over high heat on all sides about 1- 2 minutes per side. Remove the chicken from the pan. Melt butter in pan and add onion, garlic, carrot, turnip, leek and wild mushrooms. Season with salt and pepper to taste. Cook until vegetables are tender over medium-high heat for about 10 minutes. Add flour and stir, cook for one minute. Add the chicken stock, herbs, vinegar and cream. Bring mixture to a simmer and cook for 5 minutes. Cool filling.
Preparation of Pot Pie:
Preheat oven to 400°.
Combine egg, thyme and fresh sage in a small bowl.
Brush 4-5 sheets of fillo dough with melted butter on a flat surface and line a deep dish pie pan with buttered dough. Fill pie dish with the pot pie filling and cover with 8-10 sheets of buttered fillo dough. Crimp and tuck edges of dough into dish. Brush with herb egg mixture. Bake the pot pie for 40-45 minutes until top is golden brown and interior is hot and bubbly.
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