This episode of It Gets Butter we sit with Chef Patrick Gossett. He talks about the communal food he remembers and that still bring his family together, while giving us 2 recipes for us to use. We also talk about what he went through with his family when they found out their young daughter was diagnosed with cancer. The choices they had to make and the support that helped getting through it. Sit back, enjoy, and know there's others out there going through it to

Pasta Dough

• 2 Cups 00 flour, plus more for surface
• 1/2 tsp. kosher salt
• 6 large egg Yolks
• 1 tsp. Good olive oil

Combine all ingredients in mixer until combined, kneed on table and add flour if needed until a soft solid ball is formed that allows small indent from thumb.

Refrigerate for 2 hours before rolling out.

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Chicken pot pie

INGREDIENTS

Crust

• 1 refrigerated pie crust (2count), soften per instructions.

Filling

• 1/3cup butter or margarine
• 1/3cup chopped onion
• 1/3cup all-purpose flour
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 1 3/4cups Chicken Broth
• 1/2cup milk
• 2 1/2cups shredded rotisserie chicken
• 2cups frozen mixed vegetables

INSTRUCTIONS

• 1

Bring crusts to room temperature by removing outer package and placing on your counter for 15 minutes. Heat oven to 425°F.

• 2

Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom, allowing any extra crust to hang over the edge.

• 3

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender.

• 4

Stir in flour, salt, and pepper until well blended.

• 5

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

• 6

Stir in chicken and mixed vegetables until thoroughly combined. Remove from heat.

• 7

Spoon chicken mixture into crust-lined pie plate.

• 8

Place second crust over the chicken mixture. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.

• 9

Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.

• 10

With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.

• 11

Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.

• 12

Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. Let stand 5 minutes before serving.