30 MILE POT PIE
Source of Recipe
FOODTV
Recipe Introduction
Recipe Summary
Prep Time: 20 minutesCook Time: 40 minutes
Inactive Prep Time: 10 minutesYield: 6 servings
List of Ingredients
6 1/2 cups 'hearty' chicken stock or broth
6 (6-ounce) boneless skinless chicken breasts, diced
1 stick butter
2 1/2 cups diced onions
2 1/4 cups diced carrots
1 3/4 cups diced celery
1/2 pound medium mushrooms, quartered
1 cup all-purpose flour
1 bay leaf
1 teaspoon salt
1/4 teaspoon white pepper, or 1/2 teaspoon black pepper
3/4 cup heavy whipping cream, warmed
Store-bought puff pastry or pie dough
2 egg whites
Preheat oven to 375 degrees F.
Recipe
In a medium saucepan, bring stock or broth to a simmer. Add chicken and
poach until just cooked through. With a spider or slotted spoon, remove
chicken and set aside. Set stock aside for later use.
In a 10-quart saucepot, melt butter over medium heat and then add onions,
carrots, and celery and saute for a couple of minutes. Add mushrooms and
continue to cook until onions are about transparent, being careful not to
brown. Add flour and gently mix well. Cook this mixture over low heat for
6 to 8 minutes, stirring occasionally and gently so as not to break up the
vegetables. Scrape the bottom of the pan often with a wooden spoon so that
the roux doesn't burn. Increase the heat and add the chicken stock in 3
additions, whisking well after each so that no lumps appear and returning
to a brief simmer each time.
Add bay leaf, salt, and pepper, and cook over low heat for about 10 more
minutes. Add poached chicken and warm heavy cream, and stir well. Spoon
equal portions into 6 individual (16-ounce) ovenproof casserole dishes or
bowls. Top with your favorite pie dough or puff pastry.
In a small bowl, whisk together 2 egg whites with a little water. Brush
dough with egg wash. Place casseroles on a sheet pan and bake until golden
brown on top. Remove from the oven and let cool for 5 to 10 minutes before
serving.
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