All American Chicken Pot Pie
6 servings
INGREDIENTS
Crust
2 cups all-purpose flour
2 tablespoons chives, snipped
12 tablespoons unsalted butter, cut into small pieces
1 cup sharp cheddar cheese, shredded
2 egg yolks
5-6 tablespoons heavy cream
Filling
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut into 1” thick pieces
2 medium carrots, cut into 1/2” slices
1 stalk celery, cut into 1/2” slices
1/2 pound mushrooms, cut into 1/2” slices
10 ounces frozen pearl onions (package), thawed
3/4 cup frozen petite peas, thawed
Sauce
6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
1 egg beaten with 1 tablespoon water
salt to taste
fresh ground black pepper
METHOD
1
PREPARE THE PASTRY:
Put the flour and chives in a bowl. Using
your fingertips, work in the butter until the mixture resembles coarse
crumbs. Add the cheese and toss it together with the flour mixture
until evenly mixed. In a small bowl, whisk together the egg yolks and
5 tablespoons 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. If the mixture still seems a little too dry to hold
together, add the remaining tablespoon of cream. with your hands,
knead the dough lightly until it is just smooth. Press the dough into a
thick, flat disk, wrap it in plastic wrap, and refrigerate until needed.
Chicken Pot Pie (cont.)
2
PREPARE THE FILLING:
Heat a large skillet over medium-high heat
and add the butter and vegetable oil. Add the chicken pieces and
sauté 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.
3
In the same skillet over medium-high heat, sauté the carrots, celery,
and mushrooms, stirring frequently, until they begin to color, about 5
minutes. With a slotted spoon, remove them to a separate bowl. Stir
the thawed pearl onions and peas into the other vegetables.
4
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 2 minutes. 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.
5
Meanwhile, preheat convection oven on “Conv/Bake” and set
temperature to 400°. Spoon the cooled filling into a 10-inch deep-
dish pie plate. On a lightly floured surface, roll out the dough into an
even circle 11 inches in diameter. Loosely roll up 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 you like, gather up the trimmings into a ball, roll
them out again, and cut them into decorative designs to apply to
the top of the pie. Brush pastry with the beaten egg wash. Using the
tip of the knife, cut three slits in the center of the pie dough.
6
Bake the pie until the crust is golden brown and the filling beneath
is bubbling hot, 25 to 30 minutes. Present the pie at the table on a
trivet and use a pie server and a serving spoon to cut and scoop the
crust and filling onto each heated plate.
Recipe courtesy Wolfgang Puck.
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