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Chef Don's
Favorite Poultry Recipes
Chicken Pot Pie
Serves 2
1 lb. Chicken Breast, large dice
1 1/2 cups Chicken Stock
3
Tbsp. Butter
1 Carrot, peeled, large dice
3 oz. Rutabaga, peeled, large dice
4 oz. Sweet Potatoes, peeled, large dice
1 Celery Stalk, large dice
3 oz. Green Beans, chopped
4
oz. Onion, diced
2 oz. Scallions, fine chopped
3
Tbsp. Flour
1/2 cup Heavy Cream
1/4
cup White Wine
2 tsp. Garlic, minced
1
tsp. Thyme
2 tsp. Parsley, chopped
1
tsp. Nutmeg
Salt and Pepper to taste
Herb
Crust
Oil as needed
Preheat the oven to 350 degrees F. Grease a baking dish big enough to
hold your pot pie and put aside. Roll out your crust and put aside.
Place 1 tablespoon of butter in a medium large pot over medium heat
with some oil and heat. Add the chicken and stir until cooked through.
Remove from the pot and put off to the side. Add the carrot, celery,
onion, potatoes and rutabaga. Cook until the vegetables are tender. Add
the scallions, green beans, garlic and herbs. Stir and cook for 1
minute. Remove from the pan and deglaze with the white wine. In a
separate pot heat the stock and cream until just simmering. Reduce the
wine and add the butter and reduce heat. When the butter has melted add
the flour to make a roux. Cook over low heat for 5-10 minutes. Whip in
the stock a little at a time to make the gravy. Adjust seasonings and
remove from the heat. Combine the chicken and the vegetables and place
into the prepared baking dish. Pour the gravy over the chicken and
vegetables to just cover. Place the crust onto the top of the baking
dish and brush with milk or cream. Poke a couple holes into the crust
to vent any steam. Place the pot pie onto a sheet pan and place into
the oven and bake for 30-40 minutes or until the crust is golden brown
and serve. |
Herbed Crust
Yield: 1 Crust
2
1/2 cups Flour
2 Tbsp. Parsley, chopped
1 Tbsp. Thyme, chopped
1 tsp. Salt
1
tsp. Sugar
1 stick Butter, chilled, cut into 1/2-inch pieces
1/2 cup Shortening, chilled, cut into 1/2-inch pieces
6 1/2 tablespoons (about) ice water
Blend first 5 ingredients in processor until herbs are very finely
chopped. Add butter and shortening. Blend until mixture resembles
coarse meal. Transfer mixture to large bowl. Using fork, mix enough ice
water into flour mixture to form moist clumps. Gather dough into ball;
flatten into rectangle. Cover and chill 30 minutes. (Can be made 2 days
ahead. Keep chilled. Let dough soften slightly before rolling out.) |
| Ring Bros. Marketplace |
| 485 Route 134, South Dennis, Cape Cod |
| 508-394-2244 |
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