Deep Dish Chicken Pot Pie with Sauce Supreme.

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Good afternoon and welcome to the good
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plates kitchen. Today we are making deep
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dish chicken pot pie with soft suprem
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for pi day. First we're going to melt
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butter in a hot pan. Add the shallots
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and oil and sauté until they're
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fragrant. Add the mushrooms and cook
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until they release their moisture. Add
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wine to the mushrooms and let it cook
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off. Then set the pan aside.
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In a larger pan, sauté the onions and
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jalapeno
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until the onions are translucent. Then
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add the frozen vegetables and cook them
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thoroughly, letting all the excess
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moisture evaporate.
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Then add the rotisserie chicken and bolt
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everything together. Then put the
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mushrooms that you already cooked into
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the pan and combine. Then transfer the
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filling to a deep dish baking dish. Now
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it's time to make the sauce. First,
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we're going to melt the butter. And then
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you're going to add the chicken base and
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the vegetable base. Mix that together.
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Then you're going to add flour and cook
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that into a r. Once that is done, you're
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going to add cream. And you're going to
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stir that well. Once it starts to
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thicken a little bit, stir in the
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mustard. Then you add a little bit more
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wine and let the sauce reduce until it's
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thick and glossy. And you're going to
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take that sauce and pour it over the
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filling. Top it with the crust. Seal the
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edges
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and cut in little pie symbol and bake it
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until it's golden and bubbly. And that
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is your deep dish chicken pot pie with
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sauce supreme for pi day or actually any
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day. Any day that's cold, it's great.
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Thank you for watching.
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We'll see you next time on The Good
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Plate. And remember,
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forever forward, forever flavorful. Yum,
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yum.
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[music]

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Deep Dish Chicken Pot Pie with Sauce Supreme.

The Good Plate