About once a month my office has a themed potluck and everyone brings a dish to share for lunch. We have had some really good themes: summer salads, backyard bbq, a "dip off" dip making contest, taco potluck, brunch bar, the list goes on and on. Its much better than my last office job where we would constantly have slimy hotel pans full of leftover eggplant parm from luncheons elsewhere in the office. This month for our staff meeting my managers organized this "back to basics trivia" game as a training refresher and so we decided to also have a "Pub Grub" themed potluck to go along with it.
1 sweet onion, diced
2 shallots, minced
1/2 cup white wine
3 tablespoons corn starch (organic please, or its almost definitely GMO fyi)
1/2 cup chicken stock
3 peeled and diced carrots
8 oz package of boneless chicken thighs, sliced into small strips
1 cup of button mushrooms, cut in half
3 medium sized russett potatoes, peeled if you prefer and cubed
3 Tablespoons chopped fresh parsley
salt and pepper to taste
Melt butter in a large frying pan and add onions, celery and shallots sauteed on medium until onions are clear, add mushrooms. Meanwhile boil some salted water in a large pot to cook the potatoes. Add the chicken, wine, chicken stock and carrots to the onions and saute until chicken is cooked through. Cook the potatoes in the boiling and salted water until tender but slighly underdone, drain in a colander. Add potatoes to vegetable and chicken mixture.
Turn off heat, to incorperate corn starch without creating lumps I spooned some hot broth into a seperate bowl with the cornstarch and whisked until smooth, then added this to the pan with the rest of the broth and veggies. Add chopped parsley and season with salt and pepper to taste . Spoon or pour the vegetable mixture into two buttered 9" pie pans. Roll out chilled pie dough into rounds and place on top of vegetable mixture, press down the edges and make several slits with a sharp knife to allow steam to escape. Preheat oven to 400 degrees. While oven is heating refridgerate pies to allow crust dough to rest a bit. Just before putting pies into the oven brush the tops with egg wash. Bake at 400 for 20 minutes, then turn down heat to 350 and bake another 20 minutes or until crust is browned and filling is bubbling up slightly around the edges.