Yuletide Solstice Chicken Pot Pie

1/2 c butter, divided
1 medium onion, chopped
1 c chopped carrots
1 c chopped celery
1/2 c red potatoes
1/2 c mushrooms (marinated, fresh or canned)
1 c frozen peas (optional)
1/2 c vermouth
1 whole or 2 boneless, skinless chicken breasts, shredded or cubed
1 tsp of sea salt
1/2 tsp pepper
2-3 tbsp Italian spices (to taste)
3 c chicken stock
1/3 c flour
1 c heavy cream
3 frozen pie crusts (one for the top, the bottom and the decoration)


First, take the two chicken breasts (one whole breast) and boil them on a low flame for about 1/2 hour put a little garlic powder and onion powder with just a pinch of salt into the water with chicken. After 1/2 hour let chicken stand to cool down,  remove chicken from pot and shred with your fingers or a fork. If it doesn't cut into cubes -- it works fine that way too!


Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions until tender and then add the rest of the vegitables, cook for 5 more minutes. Add wine to skillet; bring to boil. Stir in chicken. Add salt and pepper, set asside in a large bowl.


Bring stock and the Italian seasonings to a boil. Reduce heat to low, cover and simmer until ready to use. Melt remaining butter in a skillet with a sprinkle of flour to make a rue, whisking until mixture is well blended, stirring well for about 2 minutes on low heat until it turns golden brown. Add one cup of stock, continuing to whisk the mixture until smooth. Whisk in remaining stock and heavy cream until it is smooth also. Stirring constantly bring to a boil until sauce thickens. Add both the chicken mixture and the stock mixture to the pie shell. Cover with the other pie shell and cut small slits in it to vent the steam.


Here comes the fun part, with the extra pie crust, cut out a shape of the sun, making it as detailed as you would like. Maybe add holly leaves or a pentacle instead do whatever you would like to make this a festive addition to your Yule celebration! Brush with a little butter and then bake for 20-30 minutes checking the crust to turn a golden brown. Cool for 15 mins, serve and enjoy!


What better way to bring in the year by something hot and savory? There aren't a lot of chicken recipes out there that I have found for Yule so I hope you enjoy this and share it with others. Also if you are short on time, the pot pie filling can be made a day ahead, then cover and refridgerate. Blessed be!