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Liberty Cafe's Chicken Pot Pie




Source of Recipe


Brenda (mama.pajama) EDC2002


Recipe Introduction


I got this recipe from the newspaper, it's from a San Francisco restaurant called Liberty Cafe. I've still got the yellowed and stained clipping.


List of Ingredients




1 roasted Chicken (from the supermarket is fine)
2 cups Yukon Gold Potato cubes
2 Carrots, peeled and cut into 1/2 inch pieces
3-4 Tbs. Butter
1 Garlic clove, minced
24 Pearl Onions
1 cup shelled Peas (frozen ok)

Gravy
3 oz. Butter
6 Tbs. Flour
1 quart Chicken Stock
salt and pepper to taste

Crust
7 oz. Puff Pastry
1 Egg Yoke
1/2 cup Heavy Cream


Recipe



Pull meat from the chicken, discarding the 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 Tbs. butter until tender and slightly brown, adding garlic during the last few minutes of cooking. Set aside.
Drop the pearl onions in a large pot of boiling water, then drain and drop into a bowl of cold water. When the onions are cool enough to handle, drain and peel.
Using the same pan as the carrots (don't wash it), saute the onions in the remaining butter until caramelized. Set aside to cool.
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 chick 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. You'll need either 4 individual casserole dishes or bowls or a 9x9 baking pan.
Cut the pastry to fit the top of the dishes, then chill the dough until time to use.
Divide the chicken among the dishes. Add the vegetables, then pour the gravy over all. Cover the top with the pastry, pressing slightly around the edges. Brush the top of the pastry with the egg wash. Place the dishes on a baking sheet to catch any spill-over. Bake approximately 20-30 minutes until the pastry is nicely browned.