This is one of my hands-down all time favorite comfort foods.  It’s a stick to your ribs kind of meal.  The savory flavors of the leeks and mushrooms provide the perfect background for the hearty, spicy sausage; all lightened by the zing of the white wine garlic sauce.  It’s often something that I serve for company, as everyone seems to like it and it’s an easy make-ahead meal (the stew portion can be made the night before and topped with the pastry the day off).  You haven’t had pot-pie, until you’ve had pot-pie like this.  It’s a MUST try.

Olive Oil
2 T. Butter
1 1/2 lb. Boneless Skinless Chicken Breast, cut into small pieces
9 oz. Hot Italian Sausage
2 Med. size Leeks, cleaned and sliced 1/2 inch thick
2 Carrots, peeled and chopped
5-6 Mushrooms, chopped
2 Celery Ribs, chopped
4 T. Flour
1 wineglass of White Wine
1 1/4 C. Milk
salt/pepper
3 Cloves Garlic, peeled and chopped
1 lb Puff Pastry Dough
1 Egg

Preheat oven to 425F.  Take a large pot and add a lug of olive oil and your butter.  Add the chicken, sausage, leeks, carrots, celery, and thyme and cook slowly on the stove for 15 min.  Turn the heat up and add the flour, stirring for a couple of minutes before adding the wine, a half-wineglass of water, and the milk.  Season with a little salt and pepper and garlic.  Then cover with a tight-fitting lid and simmer for 30-40 min.  Stir it every so often to make sure it doesn’t stick on the bottom.  The sauce should be loose, but very thick.  If it’s too thin, simmer with the lid off for a few minutes to thicken.

Pour the mixture into a deep pie dish or small casserole dish.  Roll out your pastry to be 1/4 in. thick.  Take the egg and beat it with a fork.  Brush the rim of the dish with the egg and drape the pastry over.  Egg wash the top of the pastry and score the pastry back and forth with a knife (criss-cross).  Cook in the center of the oven for about 30-40 min, or until golden and bubbly.

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