Skip to main content

Elegant Chicken Pot Pie with Sweet Potato

2-3 boneless chicken breasts
1 cup dry white wine
1 celery stalk, chopped, reserving leaves
4-5 sprigs fresh thyme
1 cup carrots, chopped
1 large sweet potato, cubed into 1/2 inch cubes
1 cup peas (frozen)
butter
1 package mushrooms (button or similar), sliced
2 Tbsp flour
1/2 cup cream
salt
pepper

For the pastry
1 cup flour
4 Tbsp butter
1/4 cup cold water

Prep
- preheat oven to 400 degrees
- butter a casserole dish or large, deep pie dish. Alternatively, butter 6 deep ramekins or chili bowls
- chop all vegetables, have flour, butter and cream ready (except butter for pastry, keep that cold!)

1) Combine the white wine and 1/2 of the thyme sprigs in a large saucepan. Bring to a simmer, add the chicken breasts & celery leaves, cover, and gently simmer until the chicken is just done.

2) Remove the chicken to a plate to cool. Remove the celery leaves and thyme and discard. Pour the remaining wine and juices into a bowl and reserve.

3) Using the same pan, melt 2 tbsp of butter. Add the celery, carrots, sweet potato, and remaining thyme sprigs. Saute at a medium-high heat until all the vegetables are just about soft. Do not stir too frequently, as you want the sweet potato to get a bit caramelized. Add the peas and continue cooking until all vegetables are soft.

4) Remove the thyme sprigs and discard. Remove the vegetables to a bowl and reserve.

5) Dice the chicken into 1/2 cubes.

6) Add 2 Tbsp butter to the same pan. When melted, add the mushrooms, and saute at a medium-high heat, stirring frequently, until the mushrooms have softened. Remove the mushrooms to the bowl with the other vegetables.

5) Using the same pan, add 2-3 Tbsp of butter. Heat at medium high until completely melted, but do not brown. Add 2 Tbsp of flour, stirring quickly with a whisk or spoon. The butter and flour mixture should begin to bubble. Turn the heat to medium and keep stirring until the roux turns a light brown. Slowly add the remaining wine the chicken had cooked in while stirring constantly. Remove from the head and add the cream slowly, again continuing to stir until smooth.

6) Add the vegetables and chicken to the sauce. Stir until everything is well coated. Pour into the casserole (or pie plate or ramekins).

7) Place the 1 cup of flour on the counter. Add the 4 Tbsp of butter, and cut the butter into the flour using a pastry knife. Alternatively, you can do this in a food processor. The butter/flour mixture should be the consistency of brown sugar.

8) Add cold water slowly, 1 Tbsp at a time, until the dough just holds together.

9) Roll the dough out into a sheet which will cover the casserole. Pastry dough can be made before hand and refrigerated before rolling out.

10) Place the dough over the casserole, directly on the chicken mixture. Brush the top of the pastry with some melted butter.

11) Bake for 20-30 minutes until the pastry is light brown, and the chicken mixture is bubbling.

12) Serve

Comments

Post a Comment

Popular posts from this blog

Sourdough Turnovers - Cherry or anything

Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet.  - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl.  - whisk the flour, sugar and salt together in ...
Post a Comment
Read more

Asparagus Risotto

1 bunch asparagus, rinsed, tough ends snapped off, cut into 1” pieces 2 Tbl olive oil 6 Tbl unsalted butter 1 onion, finely diced (or shallots) 1 1/2 cups arborio rice 1/2 cup dry white wine 5 cups of broth (veg or chicken), hot 3/4 cup Parmesean cheese salt pepper Blanch asparagus for 1 minute in boiling, salted water. Rinse under cold water until cool to the touch. Heat olive oil and 2 Tbl of butter in a medium pan until butter no longer spatters Add onion and sauté until translucent Add rice and sauté for 1-2 minutes until rice has absorbed most of the fats Add white wine and sauté until rice has absorbed most of the wine and liquid no longer appears on the bottom of the pan when you stir it. Begin adding the broth 1/2 cup at a time. Stir very frequently until liquid no longer appears on the bottom of the pan, then add the next 1/2 cup. Add asparagus with the last 1/2 cup of stock and stir.  If rice is still too “al dente”, add 1/2 cup of hot water and stir until absorbed. Add r...
Post a Comment
Read more

Cauliflower and Carrot Soup

1 medium onion 3 cloves of garlic, peeled, sliced thinly 1 lb carrots, washed and roughly chopped 1 Tbl coriander seeds, toasted 1 head cauliflower, washed and roughly chopped 6 cups of vegetable broth (chicken broth would work as well) Salt Pepper Thick Yogurt (greek style) Hot sauce of choice (Siracha, other) 1) Saute onions until soft and just beginning to color. 2) Add garlic and saute for 30 seconds 3) Add carrots, coriander and broth. Simmer for 15-20 min until carrots are just soft. 4) Add cauliflower and simmer for 10 min until soft. 5) Blend until smooth 6) Re-heat. Add salt and pepper to taste. 7) Ladle into bowls, top with tablespoon of yogurt dotted with hot sauce.
Post a Comment
Read more