Equipment: 9″ Deep Dish Pie Plate, 2 qt Sauce pan, Large Saute Pan or 4/5 qt Dutch Oven, Baking Sheet, Whisk, Measuring Cups & Spoons, Cooling Rack, Cutting Board, Knife, Unbleached Parchment

Before You Dive In – Prep: Please read!

• Prepare pie crust or purchase – Roll out crust to desired size and store in the refrigerator between parchment or cling until ready to place on the pie
• Prepare/cook chicken or use rotisserie chicken
• Prepare Homemade Chicken Stock, if using
• Cube and dice vegetables

Make White Wine Stock

Step 1: Add butter to a large saute pan or dutch oven and melt over medium heat.

Step 2: Add vegetables and saute until tender, about 10 minutes.

Step 3: Deglaze the pan with white wine and reduce until most of the wine evaporates.

Step 4: Add the chicken stock, herbs, and peppercorns. Cover with a lid slightly ajar to allow steam to escape. Gently simmer for about an hour. Yield: 2 Cups (473 ml/16 fl oz) Add stock or water to bring the yield to 2 C if needed.

While the stock is simmering, roast the vegetables.

Step 5: Strain the stock into a medium saucepan and discard the vegetables and herbs. Keep the stock warm over low heat.

Roast Vegetables

Step 1: Preheat oven to 425 F (220 C). Move a rack to the center. Place unbleached parchment over baking sheet if desired for easy clean up.

Step 2: Add all cubed/cut vegetables to a large bowl, with the exception of the optional ingredients (beans and peas – do not roast these.) Drizzle with olive oil and sprinkle with salt and pepper if desired. Stir to coat.

Step 3: Spread vegetables in a single layer evenly over the baking sheet. Do not allow pieces to touch or overlap. If you need two sheets to make this happen, go for it, (move oven racks to top and bottom thirds to roast two sheets at a time.) Roast in a preheated oven for about 15-20 minutes. Stir after 10 minutes. Important: The goal is to bring out the natural sweetness and flavor of these veggies, not to fully cook them. DO NOT OVERCOOK or roast until done.

Step 4: Remove from the oven and place pan(s) on a cooling rack. If making ahead of time, refrigerate until ready.

Make Veloute (Gravy)

Step 1: In a separate medium sauce pan, melt butter over medium heat. Whisk in the flour and cook, while stirring, for 2 minutes.

Step 2: Whisk in the hot white wine stock. Gently simmer until the veloute coats the back of a spoon, about 2 minutes. Continue the gentle simmer for another 10 minutes. You should have a silky smooth gravy.

Step 3: Remove from the heat. Add the white wine vinegar or cream, (skip the vinegar if adding cream,) and herbs. Season with salt and pepper to taste.

Assemble Pie

Step 1: Preheat oven to 400 F (200 C). Move oven rack to center. Place a sheet of unbleached parchment on a baking sheet. Grease a 9″ deep dish pie plate. Remove pie crust from refrigerator. If using a double crust, place dough in the bottom, pinch the edge, and return to the refrigerator until ready to fill.

Step 2: In a large bowl, combine cooked chicken, roasted vegetables, and veloute. Add beans or peas if using. Mix well. Taste to adjust seasoning. Pour mixture into the prepared dish. Do not overfill to the very top, or the filling will bubble over. If you have extra, save it to make a smaller pie or spread it over biscuits.

Step 3: Place crust over pie. Pinch the dough around the edge of the dish to create a seal – do not use water to do this, dry dough is best. If the dough is a bit stiff, allow it to sit on the pie for a few minutes and try again.

Step 4: Place pie on baking sheet. Use a pastry brush to apply egg wash/melted coconut oil if desired (1 egg + 1 T water beaten together.) Cut slits in the pie to properly vent.

Step 5: Place baking sheet with pie in the center of a preheated oven and bake for about 35 minutes. The pie is done when the crust is golden and the filling is bubbly.

Step 6: Remove from the oven and place on a cooling rack for about 20 minutes before serving. If you cut into it too soon, the gravy will be soupy. It’s best to let the pie settle.

Enjoy!