Fresh Old-School Chicken ‘Pot’ Pie - Biscayne Times

Name: Fresh Old-School Chicken ‘Pot’ Pie - Biscayne Times
Ingredients: 2.0 deboned skinless chicken thighs, cut into bite-sized pieces; 1.0 pound skinless chicken breast, cut into bite-sized pieces; Salt and pepper to taste; 4.0 grapeseed oil/cooking oil, divided; 16.0 chicken stock; 8.0 carrots (I bought precut wrinkle-cut slices – fancy schmancy!); 4.0 fresh corn kernels (one ear’s worth); 4.0 baby corn, each chopped into three pieces; 8.0 fresh green peas, shelled; 2/3 stick butter; 2.0 sprigs fresh thyme, finely chopped; 1/2 cup of flour; 1/4 cup of milk; 2.0 flaky pie crust; 4.0 cocktail onions, about 12 per pie (I like Penna vermouth onions; find them at GreatOlives.com.; 1.0 egg yolk, beaten with a dram of water

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Well that title can have a variety of interpretations, depending upon your state and your state of mind. For this meaty pie, we’ll leave out the obvious innuendo concerning the 19 states wherein a...

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Ingredients

2.0 deboned skinless chicken thighs, cut into bite-sized pieces
1.0 pound skinless chicken breast, cut into bite-sized pieces
Salt and pepper to taste
4.0 grapeseed oil/cooking oil, divided
16.0 chicken stock
8.0 carrots (I bought precut wrinkle-cut slices – fancy schmancy!)
4.0 fresh corn kernels (one ear’s worth)
4.0 baby corn, each chopped into three pieces
8.0 fresh green peas, shelled
2/3 stick butter
2.0 sprigs fresh thyme, finely chopped
1/2 cup of flour
1/4 cup of milk
2.0 flaky pie crust
4.0 cocktail onions, about 12 per pie (I like Penna vermouth onions; find them at GreatOlives.com.
1.0 egg yolk, beaten with a dram of water