THIS WEEK’S FEATURED RECIPE
SOBERDOUGH & CHICKEN PIE
Mmmmm. Here’s a delicious recipe using Soberdough ... created by the Green Door Gourmet
1 MEDIUM ONION, DICED
3 RIBS CELERY, DICED
3 MEDIUM CARROTS, DICED
2 TABLESPOONS BUTTER
1 TABLESPOON OIL
1 CUP WHITE WINE (OPTIONAL)
2-3 CUPS CHICKEN STOCK
1 CUP WHOLE MILK
2 TEASPOONS THYME
SALT & PEPPER
1 LB PULLED CHECK MEAT
PREHEAT OVEN TO 400F
Melt butter & oil over medium heat in a large pot and cool vegetables until slightly golden. Add flour and stir to distribute around the vegetables. Pour in Wine, Milk, and half of the Stock. Stir well to avoid the Flour sticking and becoming lumpy! Add pulled Chicken and a little more Stock if need to make a gravy consistency. Season with Salt & Pepper. Pour into a baking dish and prepare Soberdough. Once bread batter is made, drop spoonfuls on top of the prepared Chicken and then bake at 400F for about 30-35 minutes. Brush with Oil or melted Butter during the last 5 minutes. Serve piping hot!