Author Notes
This recipe uses bacon, the trinity, butter beans, and Worcestershire, giving it a slightly Southern flavor. —Mamamel
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Ingredients
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3/4 pound
boneless, skinless chicken breast, cut into bite-size pieces
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1
sweet, yellow onion, chopped
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3/4
colored bell pepper, chopped
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2
ribs of celery, chopped
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1/2 cup
Sherry
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1 1/2 tablespoons
flour
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salt, pepper, and powdered sage
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2
very large Yukon gold potatoes, chopped
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2
large carrots, chopped
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3 cups
mushroom broth (or more if needed to cover the vegetables)
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1
can cream of chicken soup
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1
can baby butter beans (Margaret Holmes Brand)
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1 teaspoon
Worcestershire sauce
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1 1/4 cups
flour
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1 teaspoon
sugar
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3/8 teaspoon
salt
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1
stick unsalted butter
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6 tablespoons
ice water
Directions
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In Dutch oven, saute the bacon until wilted but not browned
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Add onion, peppers, and celery and saute until golden.
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Sprinkle chicken with flour, salt, pepper, and sage. Add to the pan and brown on all sides.
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Deglaze the pan with Sherry.
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Add mushroom broth, potatoes, and carrots. Simmer until the vegetables are soft.
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Add cream of chicken soup and stir well.
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Remove from heat and while cooling, make a butter pie crust: Blend together flour, sugar, and salt. Cut in small pieces of butter using a pastry blender. Add ice water, 1 tablespoon at a time until dough pulls from the side of the bowl.
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Chill the dough in the refrigerator. If desired, chill the filling overnight.
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Preheat the oven to 350. Place filling in a pie dish. Roll out the dough, trim, and place on top of the filling.
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Bake until lightly browned, about 30 minutes.
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