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Ingredients

• chicken and stock ingredients:
• 1/2 of a 3 1/2 pound organic chicken (fryer)
• water, to cover chicken
• 1 carrot
• 1 leek, halved and rinsed well
• 1 dried turkish bay leaf
• few sprigs of fresh parsley
• small handful of peppercorns
• sea salt, to season water
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• cream cheese Crust:
• 2 1/2 cups all purpose flour
• 1/2 teaspoon sea salt
• 1 cup (2 sticks) unsalted butter, cut into pieces, room temperature
• 1 8-ounce package cream cheese, cut into pieces, room temperature
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• Filling ingredients:
• 6 Tbsp unsalted butter
• 1/2 large sweet yellow onion, diced
• 1/2 red bell pepper, diced
• 1 carrot, diced
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 1/4 whipping cream
• 1 tablespoon beef demi-glace* (my secret ingredient!)
• 1/2 cup fresh green peas, blanched (or organic frozen)
• 2 Tbsp fresh parsley, minced
• 1 tbsp fresh tarragon, minced
• 1 teaspoon fresh rosemary (or thyme), minced
• sea salt & freshly ground black pepper, to taste
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• Egg wash: 1 egg whisked with 1 Tbsp water

Description

I Had Some Fresh English Peas, A Whole Chicken And A Craving For A Pot Pie. I Used Half A Chicken For This Recipe, The Other Half Will Be For Havarti Jalapeno Chicken Enchiladas (stay Tuned!)

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