Wednesday, December 9, 2009

Blustery Comfort Food

Winter is here, that is for sure. It has been a very cold and blustery day here. The wind is roaring and attempting to blow off the string of lights I hung around our door yesterday. My poor hubby had to walk around campus today and freeze to death so I was determined to make him something hot and comforting for supper. Chicken pot pie sounded good as I had the ingredients on hand. I found a very good recipe online and wanted to share it with you. This was delectable and will be made again, although I probably will just use milk next time. I don't usually have heavy cream on hand. The recipe did look a bit daunting with alot of steps, but it was really easy! (If you click on the recipe name it will take you to the site where I found this recipe.)

Wofgang's Classic Chicken Pot Pie
  1. 2 cups All-Purpose Flour
  2. 2 tablespoons Snipped Chives
  3. 3/4 cup Unsalted butter, chilled, cut into small pieces
  4. 1 cup Shredded Sharp Cheddar Cheese
  5. 2 Egg Yolks
  6. 5 tablespoons Heavy Cream
  7. 2 tablespoons Unsalted Butter
  8. 1 tablespoon Vegetable Oil
  9. 1 pound Skinless, Boneless Chicken Breasts, cut into 1-inch pieces
  10. 2 medium Carrots, cut into 1/2-inch slices
  11. 1 Stalk Celery, cut into 1/2-inch slices
  12. 1/2 pound Crimini or Shiitake Mushrooms, sliced
  13. 1 (10 ounce) package frozen pearl onions, thawed
  14. 3/4 cup Frozen Petite Peas, thawed
  15. 6 tablespoons Unsalted Butter
  16. 1/4 cup All-Purpose Flour
  17. 1 1/2 cups Chicken Stock
  18. 1/2 cup Heavy Cream
  19. 1 teaspoon Minced Fresh Thyme
  20. Salt
  21. Freshly ground black pepper
  22. 1 Egg beaten with
  23. 1 tablespoon Water
Cooking Directions
  1. Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs.
  2. Add the cheese and work in until just blend.
  3. In a small bowl, whisk together the yolks and 5 tablespoons of the cream.
  4. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together.
  5. Add remaining cream if necessary.
  6. Knead lightly until just combined.
  7. Press pastry into a circle.
  8. Wrap in plastic wrap and refrigerate until needed.
  9. Heat a large skillet over medium high heat and add the butter and vegetable oil.
  10. Saute the chicken for 2-3 minutes, until lightly browned but not cooked through.
  11. With slotted spoon, remove chicken to bowl.
  12. In the same pan over medium-high heat saute the carrots, celery and mushrooms 5 minutes.
  13. With slotted spoon, remove vegetables to another bowl. Stir thawed pearl onions and peas into vegetables.
  14. Prepare the sauce: In the same pan, melt the butter over medium heat.
  15. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes.
  16. Remove from heat and gradually whisk in stock, cream, and thyme.
  17. Return skillet to heat, bring to a simmer, stirring constantly.
  18. Cook for 2 minutes until sauce has thickened and is smooth.
  19. Season with salt and pepper.
  20. Stir in reserved chicken and vegetables.
  21. Set aside to cool for about 20 minutes.
  22. Preheat the oven to 400 degrees F. Spoon cooled chicken and vegetable mixture into a 10-inch deep-dish pie plate.
  23. On a lightly floured surface, roll out the pastry into a circle 11-inches in diameter.
  24. Place pastry on top of chicken mixture.
  25. Trim pastry edge, fold overhang under and press gently all around baking dish to make a decorative edge.
  26. Reroll any trimmings and cut out to make a decorative design for top of pie.
  27. Brush pastry with beaten eggwash.
  28. Using a knife, cut 3 slits in center of pie.
  29. Bake 25 to 30 minutes or until pastry is golden brown, chicken and vegetables are tender and filling is heated through.

Yield: 6 servings

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