Wolfgang & rsquo; Classic Chicken Pot Pie

Preparation

Prepare the dough: Mix the flour and chives in a bowl. With a pastry blender or your fingers, work in butter mixture resembles coarse crumbs. Add cheese and mix until all the work. In a small bowl, whisk together the egg yolks and 5 tablespoons of cream. Sprinkle yellow mixture over the dough, a little at a time, stirring with a fork until the dough comes together. Add the remaining cream if necessary. Knead lightly, until just combined. Press dough into a circle. Wrap in plastic wrap and refrigerate until needed.

Heat a large skillet over medium heat and add butter and vegetable oil. Fry just cooked the chicken for 2-3 minutes, until lightly browned, but no. With a slotted spoon, remove the chicken in a bowl.

In the same pan, fry over medium carrots, celery and mushrooms for 5 minutes. With a slotted spoon, remove the vegetables in a bowl. Onion and peas thawed vegetables.

Prepare the sauce: In the same pan, melt butter over medium heat. Add the flour and whisk until the mixture is bubbly and smooth, about 2 minutes. Remove from heat and slowly add in stock, cream and thyme. Return pan to heat, bring to a boil, stirring constantly. Cook 2 minutes until the sauce has thickened and is smooth. Season with salt and pepper. Add the reserved chicken and vegetables. Let cool for about 20 minutes.

Preheat oven to 400 degrees F. Spoon the mixture chicken and vegetables in a bowl 10-inch pie plate cooled. On a lightly floured surface, roll the dough into a circle 11 inches in diameter. The dough over chicken mixture. The latest pastries, bass overhang, and press gently to baking dish to make a decorative edge. Reset fit and cut a decorative design on the top of the cake. Brush pastry with egg. With a knife, cut three slots in the center of the cake.

Is Bake for 25 to 30 minutes or until crust is golden brown, chicken and vegetables are tender and filling is hot.