Basque Chicken Pie
Ingredients
| 1 and 1/2 cups diced cooked chicken | ||
| 1 red bell pepper, seeds removed and diced | ||
| 1 cup of chicken stock | ||
| 1 cup white wine | ||
| 1 cup white wine | ||
| 1 large onion, diced | ||
| 1 large onion, diced | ||
| 1 clove garlic, minced | ||
| 1/4 cup diced ham | ||
| kosher salt and fresh cracked black pepper to taste | ||
| Basic savory pie dough |
- Heat oil in a large saute pan and saute onions, garlic and peppers until soft. About 5 minutes
- Add tomatoes, ham and chicken and simmer for 2 minutes.
- Add chicken stock and white wine and simmer for 15 minutes until sauce reduces. If you need to thicken sauce add a slurry of corn starch and water. About 2 or 3 tbs.
- Season with salt and pepper.
- Remove from heat and set aside.
- Preheat oven to 400 degrees
- Grease a baking sheet.
- Divide the dough in half. On a lightly floured surface , roll out dough in to two 12 inch rounds.
- Place one round on the greased baking sheet.
- Spread with the chicken mixture to within 1/2 inch of the edge.
- Place a second round on top; press edges together and seal.
- Score in the center with a knife to release heat and brush top with beaten egg.
- Bake pie for 45 minutes until a golden brown.
- Serve hot or cold.
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