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Crabmeat and Chicken Potpie




Source of Recipe


Internet


List of Ingredients




1/2 pound lump crabmeat
1 1/2 pounds skinless, boneless chicken, cut into 1-inch chunks
Kosher salt
freshly ground black pepper
2 tablespoons, plus one tablespoon, all-purpose flour
2 tablespoons, plus 2 tablespoons vegetable oil
2 tablespoons, plus 2 tablespoons, unsalted butter, divided
1/2 pound red-skin potatoes, cut into 1/2-inch pieces
1/2 pound carrots, peeled and cut into 1/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups chicken stock or good quality canned chicken broth
1 cup heavy cream plus 1 tablespoon for brushing
1/4 cup dry sherry
1/2 cup shelled or frozen peas
1/2 pound (1 sheet) frozen puff pastry, defrosted following package instructions
1 egg


Recipe



1. Carefully pick through the crabmeat and discard any pieces of shell or cartilage. Transfer to a bowl, cover, and refrigerate until needed.

2. Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 2 tablespoons of the flour until evenly coated. In a large skillet over high heat, heat 2 tablespoons of the oil. Add the chicken pieces, reduce the heat slightly, and saute, turning them occasionally until light golden and cooked through, 5 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and set aside. Add the remaining 2 tablespoons oil and 2 tablespoons of the butter to the pan, then add the potatoes, carrots, and onion and saute until they begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and saute just until the vegetables begin to color slightly, 2 to 3 minutes more.

3. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits. Simmer until the liquid reduces by about half, 3 to 5 minutes. Add the chicken stock and 1 cup of cream. Bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes. Remove the sprig of thyme and the bay leaf.

4. Stir in the reserved chicken pieces and the sherry. Stir together the remaining 2 tablespoons butter and remaining 1 tablespoon flour and stir this paste into the mixture. Season the sauce to taste with salt and pepper. Gently stir in the reserved crabmeat and the peas. Transfer to four large individual ovenproof 2-cup soup bowls, four ramekins of the same size, or a 2-quart baking dish. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.

5. Preheat the oven to 400°F. Make sure the puff pastry is no thicker than 1/4 inch. With the tip of a sharp knife, cut the pastry into four circles that will overhang the rims of the serving bowls or ramekins by about 1/2 inch; for a single large baking dish, cut four circles that will overlap the top by 1 inch, or use one large sheet.

6. In a small bowl beat together the egg and the remaining 1 tablespoon of cream to make an egg wash. Brush the outsides of the rims of the ramekins. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circles on top, draping them over the sides of the dishes. Pierce the tops with the tip of a paring knife. Brush with the egg wash and press the pastry gently against the sides of the dishes. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes. Serve hot.

Serves 4