Thursday, September 3, 2009
All-American Chicken Pot Pie
This All-American Pot Pie recipe is one of my favorites, just delicious! I adapted the recipe from one of Wolfgang Puck’s cookbooks. I adhered to almost everything that’s stated in the recipe, except for the following minor adjustments. Used white onions instead of pearl onions, increased the amount of peas suggested to 1 full cup, and I opted to bake using smaller individual serving size dish instead of the deep-dish pie plate. Try it, I am sure you will love it!
Recipe adapted from LIVE, LOVE, EAT! The Best of Wolfgang Puck by Wolfgang Puck
All-American Chicken Pot Pie
2 Cups All-Purpose Flour
2 Tbsp Snipped Chives
12 Tbsp ( 1 1/2 sticks) Unsalted Butter, chilled, cut into a small pieces
1 Cup Shredded Sharp Cheddar Cheese
2 Egg Yolks
5 to 6 Tbsp Heavy Cream
2 Tbsp Unsalted Butter
1 Tbsp Vegetable Oil
1 lb Boneless, skinless Chicken Breasts, cut into 1 inch pieces
2 Medium Carrots, cut into 1/2 inch slices
1 Stalk Celery, cut into 1/2 inch slices
1/2 lb Cremini Mushrooms, cut into 1/2 inch slices
1 White Onion, 1/2 inch diced
1 Cup Frozen Green Peas/Petit Pois, thawed
6 Tbsp (3/4 stick) Unsalted Butter
1/4 Cup All-Purpose Flour
1 1/2 Cups Chicken Stock
1/2 Cup Heavy Cream
1 tsp Minced Fresh Thyme
Freshly Ground Black Pepper
1 Egg, beaten with 1 Tbsp Water
To prepare the pastry: Put the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cheese and toss it together with the flour mixture just evenly mixed. In a small bowl, whisk together the egg yolks and 5 Tbsp of the cream. While stirring the flour-butter-cheese mixture continuously with a fork, sprinkle in the yolk-cream mixture a little at a time. Add the remaining 1 Tbsp of the cream, if the mixture seems a little dry. Knead the dough lightly with your hand until it just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and refrigerate until needed.
To prepare the filling: Heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken pieces and sauté just until lightly browned but not yet cooked through, 2 to 3 minutes. With a slotted spoon, remove the chicken to a mixing bowl. Leave the butter and oil in the skillet.
In the same skillet, heat over a medium-high heat, sauté the carrots, celery, onion, and mushrooms, stirring frequently, until they begin to color, about 5 minutes. With a slotted spoon, remove them to a separate bowl. Stir in the peas into the other vegetables.
To prepare the sauce: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is smooth and bubbling, about 1 minute. Remove the skillet from the heat and gradually whisk in the stock, cream, and thyme. Return the skillet to the heat and, stirring constantly, bring the mixture to a simmer. Cook, stirring continuously, until the sauce has thickened and is smooth, about 2 minutes. Season to taste with salt and pepper. Stir in the reserved chicken and vegetables. Set the pan aside and let the mixture cool for about 20 minutes.
Meanwhile, preheat the oven to 400˚F.
Spoon the cooled filling into individual serving dish or into a 10 inches deep-dish pie plate. Roll out the dough around the rolling pin, then transfer it to the pie plate and unroll it on top. With a small, sharp knife, trim the uneven edge of the dough slightly, reserving the trimmings; then, fold the overhang underneath and press it gently all around the rim of the baking dish to make a decorative rim (if desired) Brush the pastry with beaten egg wash. Using the tip of the knife cut a few slits in the center of the pie dough.
Bake the pie until the crust is golden brown and the filling beneath is bubbling hot, 25 to 30 minutes.