Thursday, March 21, 2013
Chicken Pot Pie
While I've stepped this recipe into many steps, it's actually simple to prepare, especially if you're using frozen dough that just needs defrosting and rolling out and your chicken is already cooked.
Prep time: 20 minutes
Roast time for vegetables: 20 minutes or so
Final bake time: 20-30 minutes
Rest time: 10 minutes
2-3 cups roasted vegetables like mushrooms, parsnip, carrots, leeks, onions, potatoes NOTE: you could use frozen mixed vegetables instead to speed up the process
1 cup frozen green peas
2-2 1/2 cups cooked chicken, cut into 1" cubes (I love to use the chicken when doing a chicken stock, but rotisserie chicken or cooked leftover roasted chicken works well too).
3 tbsp olive oil
2-3 tbsp flour
1 tbsp Dijon mustard
1/3 cup white wine
2 cups chicken broth
freshly ground black pepper
1/2 pkg frozen puff pastry, defrosted
1 egg, beaten
1 tsp water
1. Preheat oven to 400F/200C Line rimmed baking sheet with foil. Coat a 11"x17" ceramic baking pan (or 6 individual baking bowls) with a little olive oil or butter and set aside.
2. Peel vegetables and cut into 1" cubes.Toss vegetables with a little olive oil, salt & pepper and any herb of your choice- my favorite: thyme. Bake for 15-20 minutes or until tender. Remove from oven and set aside.
3. In a medium saucepan, heat the olive oil and add the flour. Using a whisk, create a roux by constantly stirring for 1-2 minutes. Add the mustard and white wine and whisk until smooth and the alcohol has evaporated - 2-3 minutes. Add the broth and pepper. NOTE: if the sauce seems too thin, add some tinned cream of mushroom soup or make more flour water paste in a small bowl and add to the pot.
Making the pie:
4. In a large bowl, combine the roasted vegetables, the cubed chicken, and peas and toss well. Transfer to baking dish(es) and pour gravy over the filling.
5. Gently roll out the dough on a lightly floured board. Roll out to 1" larger than the dish. To make rounds, place one bowl upside down over the dough and cut around leaving 1" extra. Place rolled dough over the filling. Pinch around the sides. Make slits to allow the steam to escape.
6. In a small bowl, whisk the egg with water and using a pastry brush, lightly brush the top of the crust.
7. Bake for 20-30 minutes until the crust is golden and the filling is bubbly. (NOTE: easy test to see if the filling is heated enough: Place the tip of a sharp knife through one of the slits in the center and then test for temperature against your lip. If it's very warm... it's ready.)
8. Let stand for 10 minutes before serving.