Friday, March 16, 2012

Chicken pot pie


Tonight's Menu
Chicken pot pie
Salad greens

Wine Pairing: Chardonnay, Chablis

Chicken Pot pie

Creamy and flavourful, chicken pot pie with its bubbling goodness beneath the perfect brown and crisp puff pastry. The contrasting textures of the crisp pastry and creamy chicken filling literally hugs you from the inside out. A perfect way to join in the St. Patrick's day celebration. Just substitute wine for tons of beer. Cheers.

Chicken Pot pie

Ingredients: (serves 6)
3 cups chicken stock
3 chicken breasts cut into 1 inch cubes
4 tbsp butter
1 small red onion finely chopped
3-4 cloves garlic grated
2 red potatoes cubed with skin on
2 carrots sliced
2 stalks celery chopped
1 cup white mushrooms sliced
1 cup frozen peas
1/3 cup flour
1 cup milk
salt and pepper to taste
1 tsp each dry parsley and thyme
1/2 package frozen puff pastry defrosted
  1. Bring chicken stock to boil and add the chicken breast. Simmer for 15 Min till chicken is fully cooked. Remove chicken from the stock and keep them both aside. 
  2. Place the defrosted puff pastry on a floured surface and roll into a 1/4 inch thick circle. Take your pie dish and measure the puff pastry to be 1 inch bigger all around. You can decide to make 1 large pie or individual ramekins for single serve. 
  3. Put the puff pastry back into the refrigerator to chill. 
  4. In a large pan heat butter till it melts. Sauté onion and garlic for a minute and add potatoes, carrots and celery to the pan. 
  5. Sauté for a minute and then simmer with lid on for 10 minutes till potatoes are done. 
  6. Bring back the heat up to high and add mushrooms. Cook for 2-3 minutes. 
  7. Now add flour and mix well, cook for a minute. Add 2 cups of chicken stock (leftover from boiling chicken) and 1 cup milk. mix thoroughly and bring to boil. 
  8. Add peas, seasoning and dry herbs. Cook till bubbly and thick. Stir in the chicken pieces, remove from heat and keep aside for 5 minutes to cool. 
  9. Preheat the oven to 450 F. 
  10. Grease the pie dish and spoon the chicken mixture in there. Cover the dish with the puff pastry you rolled out earlier and pinch the edges to secure. Make a few slits in the centre to allow steam to escape while cooking. 
  11. For a shiny dough, brush the pastry with egg wash (1 egg whisked). 
  12. Place the pie dish on a lined baking sheet to catch any overflows, and bake on the middle rack for 20 minutes. 
  13. Serve hot alongside salad greens.

Chicken Pot pie


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