Friday, September 24, 2010

Chicken Pot Pie

Chicken Pot Pie

I love pies in all shapes and sizes but a hearty chicken pot pie is the definition of comfort food. It's warm, filling and tasty to the very last bite. Not to mentions it's surprisingly easy to make. All you really do is make chicken soup, thicken it up and place some sort of crust on top of it then bake it. Easy as pie. Here is my rendition of this classic pie where I use puff pastry for the crust which always turns out flaky and delicious. They sell puff pastry in the freezer section of your favorite supermarket right next to the pre made pie crusts. Please let me know if you have any questions.

- 1 onion diced
- 5 stalks celery diced
- 6 carrots peeled and diced
- 4 cloves garlic minced
- 1/4 pound green beans chopped
- 2 ears white corn, husk and kernels removed
- 1/4 pound mushrooms quartered
- 1 cup frozen peas
- 2 teaspoons fresh thyme minced
- 4 tablespoons butter (1/2 stick)
- 2 cups milk (2% or higher)
- 3 cups good chicken stock
- 2 tablespoons chicken base
- 1 teaspoon poultry seasoning
- 1 - 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 whole roasted chicken roasted and meat shredded
- slurry of cornstarch and water (2 parts water, 1 part cornstarch)
- 1 package (2 sheets) puff pastry
- 1 tablespoon of melter butter

The Process
1. Take your puff pastry out of the freezer and set on the counter to defrost and also preheat your oven to 350 degrees. Meanwhile, over medium heat heat 1 teaspoon of olive oil in a large pot then add the onions, celery, carrots, garlic, green beans, corn and peas, stir to combine. Sauté for about 8-10 minutes or until all the veggies have released their liquid. Stir in thyme and unmelted butter and cook for 2 additional minutes.
2. Add milk, chicken stock, chicken base, poultry seasoning, and salt, pepper and shredded chicken and bring to a boil over medium high heat. When boiling reduce heat to low and simmer for about 20 minutes or until all the veggies are soft.
3. Bring heat back up to medium and stir in part of your slurry making sure to continually stir while it gets completely mixed in. If it isn't thick enough add some more, then a little more, then a little more until you get the thickness you are looking for. It should be pretty tight as far as the consistency.
4. Add your pie filling to 4 individual bowls and set aside. Take the puff pastry and cut into squares large enough to cover the bowls then place on top of the bowls. Place your 4 bowls on a cookie sheet and brush with melted butter. Then poke 3 - 4 holes into each pie with a knife to allow for the steam to escape.
5. Bake for 35 - 45 minutes or until the puff pastry is nice and golden brown. Be careful when you take them off the pan they are going to be crazy hot. Let stand for about 10 minutes. Serve with a little bit or black pepper and Tabasco.
6. Enjoy!!!

If you have any questions please feel free to email me.

No comments:

Post a Comment