鸡锅饼

Make the crust在食品加工亚搏电竞机中，用糖和盐脉冲面粉。加入黄油和施密粒和脉冲，直到混合物类似于粗粉。在顶部和脉冲下淋上酪乳，直到面团开始走到一起。转到工作表面，收集任何面包屑，然后轻轻揉捏2到3次直到平滑。分成两半并将每件拼接到磁盘中。用塑料包裹并冷藏直到坚定，1小时。

将烤箱预热至375°。在面粉的工作表面上，将1个面团滚到12英寸，约1/4英寸厚。轻松进入9英寸深碟饼板。修剪悬垂到1/2英寸。用羊皮纸纸线和馅饼填充馅饼或干豆。烘烤约20分钟，直到地壳刚刚设置。将羊皮纸纸上取下5至7分钟，直至轻微褐色。完全凉爽。

同时，填补用盐和胡椒调味鸡肉。在一个大的平底锅中，加热2汤匙油直到闪闪发光。将鸡肉添加到中度高热，偶尔转动，直到褐色，约7分钟。加入鸡汤，煮沸。在适度的低温下煨，偶尔转动鸡肉，直到读入厚件寄存器中的即时读取温度计，约15分钟。使用钳子，将鸡肉转移到板上并冷却。将库存煮沸高热直至减少到1杯，15至20分钟更多;将股票转移到小型耐热碗中。丢弃鸡皮和骨骼，然后将肉切成1英寸的碎片。擦掉平底锅。

In the saucepan, melt the butter in the remaining 2 tablespoons of oil. Add the onion, carrot, celery, garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the chicken and flour and cook, stirring, until the vegetables and chicken are evenly coated. Gradually stir in the milk and reduced stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened, 5 to 7 minutes. Stir in the parsley, chives, thyme and vinegar and season with salt and pepper. Let cool completely, about 30 minutes.

On a floured work surface, roll out the other disk of dough to a 12-inch round. Scrape the filling into the cooled pie shell and cover with the top crust. Trim the overhang to 1 inch and crimp the edge decoratively, sealing it to the bottom crust. Brush with the egg wash and cut slits in the top to vent steam. Bake the potpie for 40 minutes, until the crust is browned and the filling is bubbling. Let stand for 10 minutes before serving.