The Driskill Hotel in Austin is where I first tasted this great pot pie.
1 1/2 whole chicken breasts, poached, skinned, boned, cut into julienne
1/2 c. marsala
3 egg yolks
Salt, to taste
6 c. chicken stock
1/4 c. pine nuts, coarsely chopped
1 tsp. saffron threads
3/4 c. whipping cream
Top Crust – Puff Pastry
Combine chicken stock and pine nuts in medium saucepan. Heat to boiling, reduce, simmer 5 minutes. Add marsala and saffron. Simmer 2 more minutes. Remove from heat. Whisk egg yolks and cream into hot soup, whisking constantly.
Fill individual baking dishes and cover with Puff Pastry.
Bake for 45 minutes until brown. Serve immediately.