Special request for birthday dinner. I started but Isaac ended up saving the day. Thanks Itz, for pushing me to make this and for rolling out the pastry like a pro!
Isaac's Chicken Pot Pie
Ingredients:
For Pastry:
Half recipe Goldie's Pie Crust
1 egg
For Filling:
3 chicken breasts
4 cups (1.2 l) chicken stock
1/2 cup (112 ml) white wine
herb bag - 6 whole cloves, 2 bay leaves, 2 sprigs fresh thyme, 6 peppercorns
1 medium leek
3 carrots
1 cup (135 grams) frozen peas
2 small potatoes
2 tablespoon flour
1 tablespoon unsalted butter
1 medium onion - diced
1 teaspoon kosher salt
Directions:
For Pastry:
Add salt to flour
Cut shortening into flour until fat is the size of small pebbles
Add water and mix until dough forms a ball
Divide into two and refrigerate for 1 hour
For Filling:
Add chicken stock, herb bag and white wine to saucepan
Heat on low flame until small bubbles begin to form at edges
Place chicken breasts in liquid and cover
Simmer for 15 minutes - turning breasts over once
Turn flame off and leave chicken in broth
Clean carrots, potatoes and leek
Dice into medium size cubes
Add potato and carrots to saucepan
Add enough water just to cover vegetables
Bring water to boil and cook vegetables for 5 minutes
Add leek to pot and cook another minute
Remove vegetables to large bowl - they should still be quite firm
Remove chicken from broth and cut into medium size cubes
In a third saucepan add butter and onion
Sauté onion until it is translucent
Add flour and cook for 1 minute
Add broth from chicken and cook on low heat until sauce thickens
Add peas to sauce and cook 1 minute
Add chicken and sauce to vegetables in bowl
Divide 1 piece of pastry into 2 pieces
Roll out each piece and place in bottom of 2 baking dishes
Fill each dish with half of chicken mixture
Roll out second piece of pastry to make 2 lids
Place lids on top of filling
Whisk egg with a drop of water
Paint egg wash on top of pastry lid
Bake at 375 F. (190 C.) for 50 minutes or until filling begins to bubble
Enjoy! !בתיאבון
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