Chicken Pot Pie

This is a traditional Chicken Pot Pie using French culinary techniques. It's wonderful by itself, and only gets better over time. The recipes makes 2 pies, I bake one that evening, then freeze the second and make it a couple days later. they freeze beautifully.... More
Prep:90m Cook:40m Servings:16

Ingredients
1 whole Chicken (pre-roasted optional)
1 large Potato
1 Parsnip
6 medium carrots
1 cup green peas
2 ears white corn
1 package of white button mushrooms
1 medium tomato
1/2 white onion
2-3 tbps Lemon Juice
3 cups white wine
2 cups chicken stock
1½ tbps cornstarch
1/4 Cup Half & Half
3/4 Cup Milk
Add to Taste:
Rosemary
1 bay leaf
Sage
Oregano
½ tsp powdered ginger
Salt and pepper

Directions
1-.Servings (2 full 9in pies)
2-.Crust:
3-.Make 4 9in pie crusts (2 tops / 2 bottoms), shortening or butter preferable
4-.light Blind bake optional
5-.Vegetables:
6-.Peel and blanch Carrots, parsnips, and potatoes
7-.Boil and cut corn off cob
8-.Rinse and slice mushrooms
9-.Rinse peas
10-.Slice and de-seed tomato
11-.In a large bowl mix: parsnips, potatoes, carrots, peas, tomato, and corn
12-.(Careful not to over mix, lightly salt and pepper, add 2 tbps lemon juice)
13-.Sauce:
14-.Add butter to pan
15-.Brown garlic and onions (sauté covered until onions are brown and translucent)
16-.Sauté mushrooms in pan (sauté covered 2mins, then uncovered until liquid is removed)
17-.Remove mushrooms and onions to large bowl with vegetables, lightly mix
18-.Remove all meat from the chicken
19-.Brown and cook chicken in pan, remove and roughly chop
20-.Deglaze pan with white wine
21-.Add chicken stock
22-.Mix ¼ half & half and ¾ cup milk with cornstarch
23-.Add thicker to sauce
24-.Add seasonings to taste
25-.Pies:
26-.Divide up the ingredients into both pies
27-.Fill the pies with sauce
28-.Top Pies with crust
29-.Brush tops with egg wash
30-.Bake 375 for 30 - 40mins or until tops are brown