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.
