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Chicken Pie with Garden Vegetables and Red Wine Sauce

Make Chicken Pie with Garden Vegetables and Red Wine Sauce at home with Olive Oil, Plus Tbls Butter, Garlic, Leeks, and Onions. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 1/4 cup
• 2 clove
• 1 cup
• 1 1/2 cup
• 1 tbsp
• 1 cup
• 2 1/2 cup
• 2 tsp
• 1 tsp
• 1/2 tsp
• 3/4 tsp
• 2 lb
• 4
• 1 cup
• 5 1/2 cup
• 1 1/2 cup
• 3 tbsp
• 1/4 tsp
• 1/4 cup
• 1/2 cup
• 2 cup

Method (preview)

1. 1

   In medium stockpot over medium high heat, heat olive oil and 1/4 cup butter.

2. 2

   Add garlic, leeks and onions; saute for 2-3 minutes or until soft.

3. 3

   Add tomato paste, mix well and cook for 2 minutes. Stir in red wine; simmer and mix well.

4. 4

   Add 2 cups chicken stock, thyme, sage, pepper, salt and chicken quarters.

5. 5

   Bring to boil; reduce to slow simmer. Cover pot and cook about 15 minutes. Remove chicken from pot; cool.

6. 6

   To stock in pot, add potatoes, carrots, celery and mushrooms; simmer over medium heat.

7. 7

   Preheat oven to 400.

8. 8

   Roll out pastry dough to cover top and bottom of 10-inch pie plate. Refrigerate for 20 minutes. Pull chicken from bones; cut into pieces.

9. 9

   Sift flour and curry together in medium bowl. Stir in cream. Pour cream mixture into simmering stock; simmer 3-5 minutes more. Remove from heat.

10. 10

    Stir in chicken, peas, parsley and 2 tablespoons butter.

11. 11

    Pour filling into pastry-filled pan. Cover with dough top; crimp edges. Make holes with a fork for ventilation.

12. 12

    Bake in oven for 10 minutes. Reduce heat to 350; bake an additional 15-20 minutes until crust is nicely browned.

13. 13

    Cook 5-10 minutes before serving.

14. 14

    "The National Broiler Council and the U.S. Poultry & Egg Association"

15. 15

    Nutr. Assoc.: 0