Farmhouse Kitchen 

Makes 4 large pies

I did not use any garlic in this recipe, but I think it would be a really nice addition - I was mostly trying to save time.

1 TB Olive Oil

1 TB Butter

1 Eatwell Farm Savory Heirloom Pastry Dough (or make your own)

1 good sized Leek, washed and chopped, white part only

1 small Yellow Onion, chopped

1 Carrot, diced

1 stalk Celery, diced

2 or 3 small Turnips or one really big one, peeled and diced

2 or 3 small New Potatoes, washed and diced

1/2 to 1 full bunch of Chard, trim stem bottoms and chop all of it

1 TB Parsley, chopped

Freshly ground Black Pepper

1/2 - 1 tsp Eatwell Farm Thyme Salt

3/4 lb cooked Chicken Breast meat (Eatwell Farm Sous Vide Chicken Breast is really perfect for this!), diced

1 1/2 cups Eatwell Farm Chicken Stock

1/2 cup All Purpose Flour

1 Eatwell Farm Egg, well beaten for wash

Preheat the oven to 425F.  In a large skillet, heat the oil and butter over medium heat.  Add the onion, leek, celery, carrots, turnips and potatoes and sauté until everything has begun to soften. Wash and chop the chard, don't drain it, simply put the wet chard into the skillet.  Stir well and cook until the chard is thoroughly wilted.  Add the chicken meat, stir well, then add the stock.  Cover and cook until the potatoes are cooked through.  Add the flour, stir well to mix all the flour in and cook another 2 - 4 minutes.  Remove from heat.  Roll out 1/4 of the pastry dough, put about 1/2 cup of filling onto the bottom portion of the dough, but leave enough room for an edge.  Carefully pick up the top portion and fold over to seal, then crimp with a fork.  I found if I did not meet the edges evenly it sealed better.  In other words the top portion would be just shy of the edge of the bottom portion. The crimp is much nicer that way.  Brush with some beaten egg.  Repeat with the rest of the dough.  Bake for about 20 minutes.  I checked mine at 15 and turned the baking sheet around to bake more evenly.