Chicken Pot Pie

CHICKEN POT PIE

Pastry dough:

¾ cup flour

¼ teaspoon salt

1½ teaspoon sugar

6 tablespoons unsalted butter, room temperature

½ teaspoon water


Chicken Mixture:

1 tablespoon unsalted butter

½ cup chicken breast, cubed

¼ cup yellow onion, diced

2 tablespoons flour

¼ cup string beans

¼ cup corn

¼ teaspoon thyme

1 cup chicken broth

dash of salt and pepper

1 tablespoon water

1 egg yolk

Preheat oven to 375 degrees. In a bowl combine flour, salt and sugar. Add butter and water and mix until dough is ready to knead. Chill dough in the refrigerator for 30 minutes to set.

Meanwhile, in a medium skillet, melt butter over medium heat. Add chicken and onions and sautÉ for 5 to 7 minutes, until onions are soft. Add flour and salt to chicken mixture. Stir for about 2 minutes, until it becomes lightly golden.

Add chicken broth. Whisk constantly for 3 to 4 minutes, until mixture thickens. Reduce heat to low. Simmer mixture for 5 minutes. Mix in string beans, corn and thyme. Season with salt and pepper.

Remove dough from refrigerator. Roll out dough on floured surface until ¼-inch thin. Use ¾ of the dough to place in bottom of a 5-inch ramekin.

Pour chicken mixture into a ramekin lined with dough. Cover mixture with remaining dough and cut vents in the dough cover.

In a small bowl, combine egg and 1 tablespoon water. Brush top of dough with egg yolk mixture. Place ramekin on a baking sheet. Bake 35 minutes. Let cool for about 5 minutes.

— "Table for One," by Camille Funk