Biggest lessons of 2020: simple is better and soy mirin anything is 1000x better than the original. Take this soy mirin chicken pot pie for example...Full of umami with an earth shatteringly crispy crust.
1. Saute the onion, garlic, and ginger first until onions are caramelized. Next add frozen veggies and celery.
2. When the veggies are cooked through (5 mins), remove from the heat, and brown your chicken breast. Remove from pan and set to the side while you make your gravy.
3. Melt your butter in an oven safe skillet. Add in flour 1 tbsp at a time, making sure to whisk as you're adding.
4. Once flour is incorporated and mixed well with the butter, slowly add broth, 1/4 cup at a time. Take care to whisk while adding the stock.
5. Once the gravy has thickened so that it coats the back of a spoon, add all the veggies and chicken back to the pot.
6. Set to the side while you prep your crust.
7. Cut the crust to be slightly larger than the opening of your pan. It will shrink in the oven. Brush it lightly with some beaten egg and make sure to cut vents in the crust. Slide onto parchment paper and bake at 350 for 5-8 mins or until LIGHTLY golden brown.
8. Remove from oven and let cool for another 10 mins before sliding on top of the skillet with the pie filling.
9. Add skillet back into the oven at 375 for 10 mins or until the pastry is nice and golden brown.
