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      mos
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      Chicken Pot Pie

      For the Pastry

      1 1/4 cups all-purpose flour

      1 tsp baking powder

      1/2 tsp salt

      12 tabs butter, chilled

      3 tbs water, iced

      For the Filling

      1 onion, chopped

      1 1/2 lb chicken breasts, boneless

      Kosher salt, to taste

      Freshly ground black pepper, to taste

      3 potatoes — red-skinned, round white, or new

      3 carrots

      3 ribs celery, sliced

      1 bay leaf

      1/2 tsp herb seasoning blend

      1 1/2 cups chicken stock

      For the Roux

      6 tbs butter

      1/2 cup all-purpose flour

      1/2 cup heavy cream

      1 cup peas, frozen

      For the Egg Wash

      1 egg white

      1 tbs water

      Optional: sesame seeds

      Prepare the Pastry

      In a food processor, combine the flour, the baking powder, and the salt. Pulse to blend thoroughly.

      Cut the 12 tablespoons of butter into small pieces and pulse them into the flour mixture, a few pieces at a time. The mixture should have many pea-size pieces.

      Drizzle the ice water into the food processor while pulsing. Continue pulsing just until the mixture begins to form clumps.

      Transfer the dough mixture to a floured surface and knead a few times to form a cohesive dough.

      Pat it out into a flat disk or square and wrap it in plastic wrap. Refrigerate for at least 45 min.
      <h3>Prepare the Filling</h3>
      Chop the onion and put it in the pressure cooker.

      Cut the chicken into 2-inch cubes and place the cubes on the onions. Season lightly with salt and pepper.

      Cut the potatoes into 1 1/2-inch cubes and scatter them over the chicken pieces.

      Slice the carrots into 1-inch pieces and add them into the pot along with the sliced celery and bay leaf.

      Sprinkle with the herb seasoning or poultry seasoning and add the chicken stock.

      Place the lid on the pot and close the pressure valve.

      Cook on high pressure for 4 minutes. Allow natural pressure release.
      <h3>Make the Roux</h3>
      In a saucepan over medium heat, melt the 6 tablespoons of butter.

      Add 1/2 cup of flour and cook for 4 to 5 min, stirring constantly.

      Add the heavy cream and thawed peas and season to taste with salt and pepper. Continue cooking until hot.

      Stir the roux mixture into the chicken filling mixture in the pressure cooker.

      Stir to blend and cook for about 2 min, or until the liquids are thickened. Taste and adjust seasonings.

      Remove the bay leaf.
      <h3>Assemble and Bake the Pie</h3>
      Heat the oven to 375 °. Lightly grease a 2 1/2-quart baking dish.

      Pour the filling mixture into the baking dish. Set aside to cool slightly or refrigerate until you are ready to bake.

      On a floured surface, roll the pastry out to a rectangle about 2 inches larger than the baking dish in width and length.

      Place the sheet of pastry on the filling and crimp the edges if desired.

      In a small bowl, whisk the egg white with 1 tbs of water.

      Brush the dough lightly and then sprinkle with sesame seeds, if using.

      Cut several slit in the top of the dough.

      Bake for 45 to 55 min, or until the crust is golden brown.  Serves 6

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