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CHICKEN POT PIE
1 supermarket roasted chicken
2 cups Yukon Gold potato cubes ( 1/2-inch cubes)
2 carrots, peeled and cut into 1/2-inch chunks (about 2 cups)
3 to 4 tablespoons butter
1 garlic clove, minced
24 yellow pearl onions
1 cup shelled peas, fresh (blanched) or frozen
Gravy:
3 ounces butter
6 tablespoons flour
1 quart chicken stock
Salt and pepper to taste
Crust:
7 ounces puff pastry
1 egg yolk
1/2 cup heavy cream
Pull the meat from the chicken, discarding skin and bones. Cut into small chunks. Set aside. Boil the potatoes in a pot of salted water until tender but not mushy. They should be firm enough to stand up to the final baking. Set aside to cool. Saute the carrots in 2 tablespoons of the butter until tender and slightly brown, adding the garlic during the last few minutes of cooking. Set aside. Drop the pearl onions into a large pot of boiling water; let boil for 2 minutes, then drain and drop into a bowl of cold water. When the onions are cool enough to handle, drain and peel them. Using the same pan as the carrots, saute the onions in the remaining butter until caramelized. Set aside to cool.
The gravy: Using the same pan (don't wash it), add the butter and flour to make a roux. Stir while cooking over medium heat. Cook for a couple of minutes until it browns slightly. Add the chicken stock. Cook over low to medium heat for a couple of minutes until the gravy thickens. Season with salt and pepper.
Preheat the oven to 375 degrees. You'll need either 4 individual casserole dishes or bowls, or a 9 x 9-inch baking pan. Cut the pastry to fit the top of the dishes, then chill the dough until time to use.
Divide chicken among the dishes. Next, add the vegetables, then pour the gravy over all. Cover the top with the pastry, pressing slightly around the edge of the dishes. Brush the top of the pastry with an egg wash made by whisking together the egg yolk and cream. Place the dishes on a baking sheet to catch any spill-overs. Bake for
about 20 to 30 minutes, until the pastry is nicely browned. Serves 4 |
