Author: Bob and Robin Young

Web Page: http://boisefoodieguild.blogspot.com

1

Cook off one of the pie crusts in a 9-inch deep dish pie plate at 450°F until it just turns brown. Remove from oven and let cool.

2

Dice the chicken into ¼" pieces. Roll in flour. Place 1 Tablespoon butter and 1 Tablespoon olive oil in 4 quart pot. Cook the chicken off until just done. Remove the chicken from the pot and set aside.

3

In the same pot, add all of the diced up vegetables and the thyme and the sage. Add 1 Tablespoon butter. Cook through. Add the chicken stock and the Madera. Bring to a boil. Add the cream. Bring to a slow boil and cook for 10 minutes.

4

Add the cooked chicken. Bring to a slow simmer. Check for thickness of the sauce. If not thick enough add a little more flour.

5

When the potatoes are cooked almost through, pour mixture into the pie shell. Break 1 Tablespoon butter into pieces and dot the top of the mixture. Place the top pie crust on top and seal along the edges. Puncture with a fork so steam will escape during cooking.

6

When the upper crust turns a golden brown - about 45 minutes - remove from the heat and let cool for 10 minutes. Serve with a nice green salad.