Yield: 1 Servings
|See part 1|
To make the egg wash -- Blend the egg yolk and cream. Brush the mixture onto the pastry with a pastry brush. Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400F oven for 50-55 min., or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
Recipe by: Cathie Guntli, the chef/owner of the Liberty Cafe in San Francisco, where She'll never take chicken pot pie off the menu.
NOTES : I have made this twice, roasting the chicken and vegetables in a Nesco continued in part 3