The secret of the Dipsea Cafe's delicious Chicken Pot Pie is in the crust -- it has fresh sage baked right in! Thanks to John, the owner, for the following recipe:Makes about 6 pies
Filling:
3/4 cups butter
1 onion, diced
1 cup leeks, diced
1 cup celery, diced
1 cup carrots, diced
Heat butter and saute until onions are soft
Add:
3/4 cups flour and mix well
Slowly add:
1/4 gal hot chicken stock and stir
Season with:
Salt
Pepper
Thyme
Bay leaf
Simmer for 20 minutes
Add:
Meat from 1 chicken, chopped
2 cups frozen peas
2 cups cooked diced potatoes
Mix well and let sit for 30 minutes
Pie Dough:
41/2 cups flour
1 Tbsp salt
1Lb cold butter, cut into pieces
1 cup ice cold water
1 bunch chopped fresh sage
Fill pot pies and bake @ 350 for about 30 minutes
