ORCCA: Feed • House • Warm • Educate

• Pastry for 3 9-inch double-crust pies, chilled
• 6 potatoes, diced
• 3 cup + 6 Tbsp unsalted butter
• 6 cups onion, diced
• 9 cups cooked chicken, shredded in strips
• 6 large parsnips, peeled and diced
• 6 large carrots, peeled and diced
• 4 ½ cups fresh shelling peas or petite frozen peas
• 3 cup sliced celery
• 6 cloves garlic, minced
• 9 cups chicken broth
• 3 heaping Tbsp chopped fresh thyme
• 3 cup flour
• 1 ½ cup buttermilk
• 3 Tbsp salt
• 3 tsp pepper
• 1 ½ cup chopped fresh parsley

Directions

1. In a large pot over medium heat, melt 6 Tbsp of the butter and sauté the onions until translucent.
2. Add the potatoes, chicken, parsnips, carrots, peas, celery and garlic.
3. Add the stock and thyme
4. Simmer, uncovered, for 30 minutes, until the vegetables are tender but not soft.
5. Make a blonde roux: Melt the remaining 3 cup butter in a medium sauté pan over medium heat. Stir in the flour with a wooden spoon, smashing up any lumps. Continue stirring for a few more minutes, or until the roux has an even consistency and looks runny and bubbly. Remove it from the heat.
6. Add the roux to the chicken stew mixture, stirring as you add it.
7. Add the buttermilk and let the whole thing simmer for 15-20 minutes, or until it has thickened slightly. Add the salt and pepper to taste, and let it cook a few minutes more.
8. Remove from the heat, add the parsley and refrigerate, uncovered, until the stew is completely chilled (at least 2 hours, preferably overnight)
9. Preheat the oven to 450 degrees.
10. Line a pie plate with pastry and add the cold stew. Cover it with a pastry crust and cut vent slits.
11. Bake the pie on a pilled baking sheet for 8-10 minutes, or until the crust blisters and loses its wet look.
12. Turn the oven down to 350 and bake for 30-40 minutes more, or until the filling is bubbly and the crust in golden brown.
13. Cool for 10-20 minutes before serving.