Not Your Mamas Chicken Potpie
Source of Recipe
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Preparation Time: 50 minutes
Start to Finish Time: 100 minutes
Yield: 6 servings
Vegetable cooking spray
6 ounces chorizo sausage, casings removed, then crumbled
1-1/2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
2 teaspoons salt, divided
2 tablespoons olive oil
2 tablespoons butter
1 medium red onion, chopped
2 cloves garlic, finely minced
1-1/2 tablespoons flour
1-1/4 cups chicken broth
1 small potato, peeled and cut into
1/2-inch cubes
8 baby carrots, quartered lengthwise, then cut in half
1 bay leaf
1/2 teaspoon freshly ground black pepper
1⁄3 cup chopped green pimento olives
1/2 cup golden raisins
2⁄3 cup frozen small green peas
2 teaspoons red wine vinegar
Piecrust for one 9-inch pie
Egg wash: 1 whole egg beaten with 1 tablespoon water
In a large nonstick skillet sprayed with vegetable cooking spray, cook chorizo sausage over medium heat, stirring often, until lightly browned. Remove with slotted spoon; drain on paper toweling. Season chicken with 1 teaspoon salt, then saut with olive oil until chicken is no longer pink, about 3 minutes. Remove with slotted spoon; set aside.
Lower heat to medium and add butter, onion, and garlic to skillet; saut 5 minutes, or until onion is soft. Add flour and cook 3 minutes, stirring constantly. Slowly add chicken broth, whisking constantly, and cook 3 minutes, or until thickened. Add potato, carrots, bay leaf, and pepper. Stir to combine well. Reduce heat to medium low, cover, and simmer 7 to 9 minutes, until potatoes are almost cooked. Discard bay leaf. Add chicken and chorizo sausage to skillet mixture; stir to combine. Stir in olives, raisins, peas, vinegar, and remaining 1 teaspoon salt (or to taste).
Spread chicken pie mixture evenly in a 9-inch pie dish. Cover with aluminum foil and let cool in refrigerator before putting crust on top. (At this point, you can refrigerate filling up to 2 days or freeze up to 1 month.)
Preheat oven to 375. Roll out pastry into an 11-inch circle and lay over the filling, creating a decorative edge. Brush entire crust with egg wash and cut several 1/2-inch slits. Place pie in oven and bake 40 to 50 minutes, or until crust is golden brown and chicken mixture is bubbling.
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