The first in a series-Meat Pies!

The first in a long series I am planning for this winter. Meat pies. This is the simpliest of all. Roast chicken, white wine, leeks, rosemary. Dead simple and really delicious. What’s not to love?

roast one large or two medium chicken breasts on the bone with skin intact in evoo and salt and pepper for about a half an hour at 375/meanwhile sautee one large chopped leek in a fat knob of butter/add salt and cracked pepper/add 2 chopped carrots/6 or so smallish halved yukon gold potatoes/add one plush sprig of fresh rosemary, chopped as well as 3-4 chopped fresh sage leaves/let sautee over medium heat until they begin to soften/push to one side of the pan and add another knob of butter follwed by 2 heaping tablespoons of flour and mix until nutty and brown/add chicken stock to make a gravy, stirring to incorporate as you go, add a hefty splash of the white wine you are drinking/as gravy becomes the consistency you desire add back in the vegetables to incorporate/correct seasoning-adding more salt and cracked black pepper/sautee in a separate pan 8 crimini mushrooms, chopped in 1/2 or quarters ,with a fat clove of chopped garlic in evoo, remove when seared but still juicy-add to the rest of the vegetables/when chicken is almost cooked through and cooled a bit shred or chunk into desired pieces and add to the veg pan/butter the top edge of 4 6oz ramekins, or 2 10oz, and fill with chicken mixture/top with rounds of pastry dough and crimp to seal/let chill in the fridge at least 15 minutes/remove and brush with eggwash, salt them and crack pepper over/cut a few slits for the steam to escape and bake at 350 for about 35 minutes or until hot, bubbly, and browned.


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