About
When skies are gray, You Are My Sunshine Bake can make you happy! After all, nothing can make people happier than a fresh baked pot pie with a buttery crust just filled with cheddar cheese! If that doesn't bring a smile to people's faces, then the creamy, savory, chicken and mushroom filling certainly will! You'll never know how much you love You Are My Sunshine Bake until you take a bite, and you won't want anyone to take your plate after that!
Ingredients
- For the crust:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon fine salt
- freshly ground pepper, to taste
- 1 1/2 cups sharp cheddar cheese, grated
- 1 stick unsalted butter, cold and cut into 1/2-inch pieces
- 6 tablespoons vegetable shortening, cold
- 1/2 cup ice water
- For the filling:
- 1 (3.5-4-pound) chicken, roasted or rotisserie, skin discarded
- 3 cups low-sodium chicken broth
- 5 tablespoons unsalted butter
- 1 onion, chopped
- 5 teaspoons fresh thyme, chopped
- 6 stalks celery, chopped
- 6 carrots, chopped
- kosher salt, to taste
- 1/2 pound shiitake mushrooms, stems removed and caps sliced
- 1/2 pound cremini mushrooms, sliced
- 7 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 2/3 cup heavy cream, plus more for brushing
- 1/2 cup fresh parsley, chopped
- freshly ground pepper, to taste
Directions
Step 1 -Pulse 2 1/2 cups of the all-purpose flour, 1/2 teaspoon of the fine salt, and the pepper in a food processor.
Step 2 -Add the cheese, 1 stick of the cold butter, and the shortening to the flour mixture and pulse until the butter is in pea-size bits.
Step 3 -Add the ice water and pulse until the dough just starts to come together.
Step 4 -Turn the dough out onto a sheet of plastic wrap and pat it into a disk.
Step 5 -Wrap the dough disk and refrigerate until firm, for at least 1 hour and up to 2 days.
Step 6 -Shred the chicken meat and set aside.
Step 7 -Place the chicken bones into a pot with the chicken broth.
Step 8 -Cover and simmer the chicken broth over medium-low heat, about 45 minutes-1 hour.
Step 9 -Strain the broth and set aside.
Step 10 -Preheat the oven to 400 degrees F.
Step 11 -Melt the remaining butter in a pot over medium-high heat.
Step 12 -Add the onion, the thyme, the celery, the carrots, and the kosher salt to the butter and cook, stirring until soft, about 6 minutes.
Step 13 -Add the shiitake mushrooms, the cremini mushrooms, and more of the salt to the veggie mixture and cook until soft, about 6 minutes.
Step 14 -Add the remaining flour to the veggie mixture and cook, stirring, until the raw flour smell disappears, about 2 minutes.
Step 15 -Add the wine to the veggie mixture and cook until it has almost evaporated, about 1 minute.
Step 16 -Add the broth, the cream, and the salt to the veggie mixture.
Step 17 -Bring the mixture to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes.
Step 18 -Add the parsley, the shredded chicken, the salt, and the pepper to the mixture.
Step 19 -Transfer the mixture to a 3-4-quart baking dish.
Step 20 -Roll out the dough between two sheets of parchment paper until it is slightly larger than the baking dish.
Step 21 -Drape the dough over the filling, pressing it against the inside of the dish and trim.
Step 22 -Brush the crust with the extra cream and cut a few slits into the top.
Step 23 -Place the baking dish on a baking sheet.
Step 24 -Bake until golden, about 35 minutes.
Step 25 -Let rest for 10 minutes.
Step 26 -Serve.
