4 sage leavesfinely chopped, or 1 teaspoon dried sage
1teaspoonfreshly ground pepper
19-inch pie crusthomemade, frozen, or refrigerated
Instructions
To poach the chicken breasts, lay them in a single layer in a large skillet. Add enough water to cover them completely. Season the water with a large pinch of salt and fresh herbs. Bring the water to a boil over high heat, then reduce heat to low and simmer for 30 minutes. After simmering, remove the breasts from the water and transfer them to a carving board or plate. Using two forks, shred the meat.
Preheat oven to 400°F. In a 2-quart saucepan over medium heat, melt 1 Tbsp of butter. Stir in the cream and stock or broth. Do not boil, just keep mixture at a very low simmer.
Meanwhile, add oil to a 12-inch skillet over medium heat. When oil begins to shimmer, add vegetables and saute them for about 5 minutes, until softened. Add the garlic and stir until it's fragrant, about 30 seconds. Shake the flour over the vegetables, and stir to combine. Turn heat to low and add the cream and shredded chicken. Season with salt and pepper.
Pour the mixture into a casserole dish at least 9" square and 3" deep. Place the pie crust on top, and add slits to allow the steam to escape while cooking. Crimp the edges of the crust. Melt the last 2 tablespoons of butter and use a pastry or silicone brush to apply the butter over the top of the crust. Bake casserole in preheated oven for 35-40 minutes, until crust is golden brown and the filling is bubbling.
Notes
Recipe tips: I use frozen mixed vegetables (for soup) in this recipe. If you don't have heavy cream on hand, use 3/4 cup of milk and increase the flour to 1/2 cup. You can also use 3-4 cups of pre-cooked chicken instead of poaching your own.