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Ingredientes
- 1 1/4 c. Flour
- 1/4 c. Finely grated sharp Cheddar cheese
- 2 Tbsp. Finely grated Parmesan cheese
- 1/2 c. Shortening
- 1 tsp Salt
- 6 Tbsp. Cool water
- 4 x Skinless, boneless chicken breasts, 6 ounces each
- 3 med Carrots, diced
- 4 x Potatoes, diced
- 2 tsp Extra virgin olive oil
- 1 lrg Onion, diced
- 4 x Cloves garlic, minced
- 3 stalk celery, diced
- 1/2 c. White wine
- 1/3 c. Dry sherry
- 1 1/2 c. Heavy cream
- 1 Tbsp. Minced fresh tarragon
- 1 x Lemon, Zest of
- 1 tsp Dijon-style mustard Salt and black pepper to taste
Direcciones
- For the pastry, place four, cheeses, shortening, and salt in a medium-size bowl and, with your fingertips, rub in the shortening till the mix resembles a coarse meal. Add in water and mix with a fork just till the mix comes together. Form into a ball, wrap in plastic wrap, and allow to rest 30 min before rolling out.
- For the filling, cut the chicken into large dice and place in a bowl.
- Add in carrots and potatoes and mix well.
- In a medium-size saute/fry pan, heat extra virgin olive oil till very warm. Add in onion, garlic, and celery and saute/fry just till you can smell the aroma.
- Remove from the heat and allow to cold, then add in to the chicken mix and mix well. Place in a deep 9-inch pie plate and chill till the sauce is ready.
- In a saucepan combine wine and sherry and boil over high heat to reduce till about 1/2 c. remains, 3 or possibly 4 min. Add in cream and reduce over high heat till 1 1/2 c. of liquid remains, 4 or possibly 5 min. Add in tarragon, lemon zest, and mustard and simmer over low heat for another 5 min. Season with salt and pepper. Remove from heat and cold. Pour cooled sauce over chicken mix.
- Preheat oven to 425 degrees. Roll the pastry out on a well-floured board to a circle about 10 inches in diameter and 1/4 inch thick.
- Place over the filling and crimp the edge. If desired, you can cut shapes from the leftover dough and use them to decorate the top of the pie.
- Bake for 15 min, then lower the oven temperature to 350 degrees and bake for about 45 min more. Let the pie cold for about 5 min before serving.
- Serves six.
