1 pound of potatoes 1/2 inch dice
1 bag of frozen peas and carrots
1 pound of chicken breast cut in to 1" pieces
1/4 cup of butter
all purpose flour as needed
chicken base as needed
1 quart of water
salt and pepper to taste
grape seed oil as needed
The filling:
Heat a large saute pan on medium high then Place enough oil to coat the bottom of a large saute pan. Season chicken with salt and pepper, sear all the chicken. After searing add butter and melt until it foams and add 2-3 table spoons of APF and whisk until smooth add 6 teaspoons of chicken base then add the water slowly and whisk to incorporate bring to a boil. Once sauce has boiled turn down to low and simmer for 15 mins check seasoning add salt and pepper to taste. In a separate sauce pan place potatoes and cover with cold salted water by one inch cook 15 mins or until tender, drain and shock set aside to cool. Turn off sauce and add frozen veg fold in chicken last add potatoes.
The crust:
you have choices
traditional pie crust 425 degrees
I blind bake the bottom crust and fill with filling and top with top crust and bake for 30 - 45 minutes
or
biscuit or crescent roll top bake according to package directions
