Yum. That pretty much says it all. This recipe is unabashedly full of fat. Trim where you see fit. You can cut back on the butter if you want, or use whole milk instead of heavy cream. I wouldn't advise going much lighter than that for the best texture, though.
1container of your favorite mushrooms. I used button, washed, stemmed and quartered
1medium zucchini, diced
salt and pepper, to taste. I also used some white pepper, because I like it.
2ozflour
about 1 cup each of chicken stock(homemade or low sodium) and heavy cream
5-6small-ish red skinned potatoes, diced. I left the skins on. You can peel yours if you want
about a cup of green peas. I used frozen organic guys
about 2 1/2 to 3 cups of diced or shredded cooked chicken.(poached while you were Stock Making or from a previously cooked bird)
Fresh tender herbs of your choice. I used dill because it's what I had.
Your Pie Crust
Instructions
In a large, preheated saute pan, melt the butter. Add the onion and celery along with salt, pepper and the poultry seasoning.
Cook, stirring occasionally, over medium heat until the vegetables have softened a bit.
Toss in the zucchini and mushrooms and cook until they release their liquid. Continue cooking until most of that liquid has evaporated.
Stir in the flour and cook for a couple of minutes.
Pour in the stock and cream and bring to a boil. Taste and adjust seasonings as necessary.
Stir in the potatoes, peas and chicken.
Spread evenly in a buttered casserole dish. Toss some fresh herbs on top (use tender herbs here--no rosemary or sage, and no woody thyme stems). Good choices are marjoram, dill, tarragon or parsley.
Lay the pastry on top of the filling, cut any overhang to no more than 3/4" or so. Tuck the remaining overhang in on itself so you have a double thickness. If your filling comes up to the top of your dish, press the dough onto the rim. If it doesn't (mine didn't), just tuck it in like I did. (See picture below recipe).
Cut a few slits in the crust for Venting and bake at 375 until a lovely golden brown. The filling should be all bubbly and wonderful. This will take anywhere from 45 minutes to an hour, depending on your oven. If the crust is browning too much before the filling is bubbling merrily, cover the pie loosely with foil.
Remove from the oven and let cool about 15 minutes or so before serving.
Notes
I used the vegetables I had on hand. Feel free to use your favorites.The only reason this guy didn't have carrots in him is that I forgot to buy some.