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You Are My Sunshine Bake

ChickenGastro-PubOven
Time :1 hour 45 minutes
Yield :8 servings
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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!
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

  • Pulse 2 1/2 cups of the all-purpose flour, 1/2 teaspoon of the fine salt, and the pepper in a food processor.
  • 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.
  • Add the ice water and pulse until the dough just starts to come together.
  • Turn the dough out onto a sheet of plastic wrap and pat it into a disk.
  • Wrap the dough disk and refrigerate until firm, for at least 1 hour and up to 2 days.
  • Shred the chicken meat and set aside.
  • Place the chicken bones into a pot with the chicken broth.
  • Cover and simmer the chicken broth over medium-low heat, about 45 minutes-1 hour.
  • Strain the broth and set aside.
  • Preheat the oven to 400 degrees F.
  • Melt the remaining butter in a pot over medium-high heat.
  • Add the onion, the thyme, the celery, the carrots, and the kosher salt to the butter and cook, stirring until soft, about 6 minutes.
  • Add the shiitake mushrooms, the cremini mushrooms, and more of the salt to the veggie mixture and cook until soft, about 6 minutes.
  • Add the remaining flour to the veggie mixture and cook, stirring, until the raw flour smell disappears, about 2 minutes.
  • Add the wine to the veggie mixture and cook until it has almost evaporated, about 1 minute.
  • Add the broth, the cream, and the salt to the veggie mixture.
  • Bring the mixture to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes.
  • Add the parsley, the shredded chicken, the salt, and the pepper to the mixture.
  • Transfer the mixture to a 3-4-quart baking dish.
  • Roll out the dough between two sheets of parchment paper until it is slightly larger than the baking dish.
  • Drape the dough over the filling, pressing it against the inside of the dish and trim.
  • Brush the crust with the extra cream and cut a few slits into the top.
  • Place the baking dish on a baking sheet.
  • Bake until golden, about 35 minutes.
  • Let rest for 10 minutes.
  • Serve.
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