Chicken Pot Pie

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					Nana Hunter's Chicken Pot Pie Ingredients 1 ½ C Chicken Stock, in a pot, warm 2 C 2% Milk, in a pot, warm ½ C + 2tbs Butter ½ C All-Purpose Flour 1tsp Ground Nutmeg 1 Carrot, peeled, finely diced 1 Celery Rib, finely diced ½ Small Onion, finely diced ½ C Sweet Peas, frozen is fine ½ C Sweet Corn, frozen is fine 3 Sprigs Parsley, chopped 2C Shredded Chicken Method Preheat the oven to 375F. In a sauté pan over medium heat, melt the 2tbs of butter, add all of the vegetables and cook until the onion is translucent, about 6 minutes, add the chicken and the parsley and toss to mix, reserve. In a sauce pan over medium heat, melt the ½ C of butter, add the flour and stir constantly for 5 min. Take the pot off of the heat and add a little of the chicken stock at a time while stirring with a wooden spoon. Once all of the chicken stock is gone, start adding the milk a little at a time stirring constantly until the sauce coats the back of the spoon (you may not need all of the milk). Season the sauce with the nutmeg and salt and pepper. Congratulations! You just made Béchamel sauce! Stir the chicken and vegetable mixture into the sauce and pour into a shallow pan, reserve. Biscuit Topping 1 ½ C All-Purpose Flour 2tsp Baking Powder ½tsp Salt ½tsp Black Pepper 1/3C Cold Butter, cubed 2/3C Milk 3 Egg Yolks Method Biscuit Topping: In food processor, pulse together flour, baking powder and salt; pulse in butter until crumbly. Drizzle in milk, pulsing just until soft sticky dough forms. Turn out onto floured surface; knead 10 times or until smooth. Pat out to fit top of baking dish. Cut into 8 wedges; arrange over chicken mixture, and brush with the egg yolk. Bake the Pie for 30 to 40 minutes until the edges are bubbling and the biscuits are golden brown. Let rest for 10 minutes before serving.
	Welcome to the chef's table, a feature here at Commisso's Fresh Foods that will showcase some of the ideas and recipes from our own in-house chef's. Appetizers Coconut Shrimp Nanna Hunter's Coney Fries Soups, Sauces & Salads Alfredo Sauce Arugula, Pear & Walnut Salad Butternut Squash Soup Commisso's Chicken Noodle Soup Commisso's Original Chicken Stock Commisso's Tomato Sauce Pesto Sauce Sides Balsamic Grilled Vegetables Bubble & Squeak Entrees Beef Chili with 3 Beans Beer Can Chicken Chicken & Broccoli Stir Fry Citrus Chicken Under Brick Commisso's Grilled Pizza Fresh Pasta, Meatballs & Sauce Grilled Salmon on Cedar Harissa Chicken Shish Kebab Irish Stew with Soda Bread Jambalaya Low & Slow Smoked Ribs Nana Hunter's Chicken Pot Pie NEW Rabbit Braised in Tomato Scallop Mille Fuille with Raitta Slow Roasted Lamb Shoulder Three Mushroom & Cheese Frittata NEW Whole Salmon Baked in Rock Salt Desserts Deep Fried Oreo's Grilled Peaches with Coconut Gelato Grilled Pineapple Strawberry Gelato Mutsu Apple Crisp with Gelato Beverages Coco Water Martini Commisso's Pina Colada Harvest Squash Sip

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