Slab Rooster Potpie

Substances

• 5 cups unsalted hen broth

• 2 tablespoons white miso

• 1 teaspoon floor pepper, plus extra for sprinkling

• ½ teaspoon kosher salt

• 4 vast sprigs thyme

• 2 bay leaves

• 1 cup whole milk

• ¾ cup all-cause flour, plus extra for dusting

• 1 ¼ kilos boneless, skinless hen thighs, trimmed and lower into chunk-dimension pieces

• 1 (24 ounce) kit frozen mixed greens (peas, carrots and corn)

• 1 (10 ounce) kit frozen pearl onions

• 1 cup chopped flat-leaf parsley

• 1 (14 ounce) kit frozen whole-wheat pie crusts, thawed

• 1 vast egg, lightly crushed

1. Combine broth, miso, pepper, salt, thyme and bay leaves in an infinite saucepan. Bring to a boil over high warmth. Cook dinner, undisturbed, till diminished to about 4 cups, about 10 minutes. Discard thyme and bay leaves.

2. Jog milk and flour in a shrimp bowl, then tear into the broth within the pan. Bring to a boil over high warmth; cook, stirring infrequently, for 1 minute. Shuffle in hen. Raise from warmth and let stand for 5 minutes. Shuffle in mixed greens, onions and parsley. Pour the mixture onto an infinite rimmed baking sheet.

3. Preheat oven to 425 degrees F.

4. Unroll pie crusts on a lightly floured work surface, putting one on high of the other. Roll out into a 14-by-19-shuffle rectangle. Chop into 2-by-19-shuffle strips the use of an ornamental wheel or pizza cutter. Establish half the strips diagonally across the hen mixture, leaving 2-shuffle gaps in between. Weave within the last strips to form a lattice pattern. Intelligent excess dough from the perimeters and discard. Brush the high of the dough with egg. Sprinkle with pepper to taste.

5. Bake till the high is browned and the hen is cooked through, 30 to 35 minutes. Let chilly for 5 minutes. Chop into 8 pieces.

Food procedure Facts (per serving)