Saturday, February 11, 2012

Chicken Pot Pie

I really love this recipe from Everyday Food magazine (October 2009):

4 Tbspns unsalted butter
1 med. onion diced
1 large carrott diced
1/2 c. flour (plus a bit more for workspace)
coarse salt and group pepper
4 cups low-sodium chicken broth
3 cups cooked chicken cut into 1" cubes
1 cup frozen peas
1 1/2 tspns chopped fresh thyme leaves
1 sheet frozen puff pastry, thawed
1 large egg yolk

1.  In a medium saucepan, melt butter over medium.  Add onion and carrot and cook until onion softens, about 6 min.  Add flour and 1/2 tspn salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 min.

2.  Whisking constantly, add broth.  Bring to a boil, stirring frequently until mixture thickens, about 8 min.  Reduce to a simmer and cook 10 min.  Stir in chicken, peas, and thyme; season with salt and pepper.  Divide mixture among four 12-ounce baking dishes, refrigerate until room temperature, about 20 min.

3.  Preheat oven to 375 degrees.  On a lightly floured work surface, roll pastry to an 1/8" thickness.  Cut into 4 equal squares, 1" larger than dishes, with the tip of a sharp knife, cut vents into pastry.  In a small bowl, lightly beat egg yolk with 1 tspn. water, top pot-pies with pastry and brush with egg wash.  Refrigerate 15 min.  Bake until pastry is deep golden and juices are bubbling, about 35 min.


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