Kitty O'Sheas Chicken Pot Pie
Source of Recipe
Stephen Henry from Kitty O'Shea's Tavern at the Hilton Chicago
Recipe Introduction
This recipe serves 8-10 People
List of Ingredients
# 2 ea whole Chickens
# 1 ea bouquet garni
# ½ lb diced carrots
# ¼ lb diced celery
# ¼ lb diced onions
# ¼ lb fresh peas picked and cleaned
# 2o/z chopped fresh parsley
# ¼ lb fresh corn kernels
# 1 cup of heavy cream
# ¼ lb butter unsweetened
# ¼ lb flour
# 1 ea puff pastry sheet 8X10 inches
# 1 whole eggRecipe
print story | email storylast updated: 3/14/2005
St. Patrick's Day Recipes: Traditional Lamb Stew, Shepherd's Pie, and Chicken Pot Pie
March 15, 2005 — Not crazy about corned beef and cabbage, but looking for something to serve on St. Patrick's Day? Dublin-born Chef Stephen Henry from Kitty O'Shea's Tavern at the Hilton Chicago shares some of his favorite Irish recipes: Traditional Lamb Stew, Shepherd's Pie, and Chicken Pot Pie.
Kitty O'Sheas Traditional Irish Lamb Stew
This Recipe serves 8-10 People
Ingredients
# 5 lb lamb Shoulder trimmed and cut in 1 inch cubes
# 1 lb Peeled carrots cut in quarter inch bias.
# 1 lb peeled yellow onion cut in 1 inch cubes
# 1 lb peeled white turnip cut in1 inch cubes
# 1 lb of baby new potatoes peeled
# ¾ lb celery cut in 1 inch bias
#
# 1 ea bouquet garni
# 3qrts of Chicken stock
# 2 o/z chopped parsley
# Salt and Pepper
Method
1. Place the lamb in a good sized stock pot and cover with water do not use a lid.
2. Bring to a gentle boil for about 5 minutes and skim off all surface fat etc.
3. Now using a strainer pour all water off the lamb rinse the lamb in cold water until completely. cold place back in the stock pot.
4. Cover the lamb with the chicken stock place in the Bouquet garni and bring to a slow boil now cover the pot and place in a 325 degree oven for about 2 ½ hours.
5. Check occasionally to ensure the lamb in simmering nicely.
6. Now wash all your vegetables and potatoes and place them in the stock pot, give them a stir season and cook for another 30- 40 minutes in the oven until nicely done.
Service
Serve in a soup or pasta bowl sprinkle with Fresh chopped Parsley.
Kitty O'Sheas homemade Sheppard's pie
This recipe serves 8-10 People
Ingredients
# 4 lb 80% coarse ground chuck
# 8o/z ¼ inch diced carrots
# 8o/z ¼ inch diced celery
# 8o/z ¼ inch diced yellow onion
# 3 ea chopped green onion
# 3 ea peeled and sliced garlic cloves
# 2 o/z vegetable oil
# 1 table spoon of fresh thyme leaves
# 2 ea bay leaf
# 3o/z all purpose flour
# 2o/z tomato paste
# 1 quart of beef stock
# 3 lb peeled potato
# ½ stick of butter
# 4 oz half and half
# 1 ea whole egg
# 1 o/z chopped chives
# Salt and white pepper
Method
1. In a heavy bottom sauce pan heat the vegetable oil until hot, add in the ground beef and sauté, keep stirring using a wooden spoon until the meat has become cooked and separates easily. Now remove the meat and set aside. Drain off half of the fat and place the pot back on the stove, add in the onions, carrots, celery, thyme leaves and sauté until the vegetables are translucent, now add in the flour tomato paste and garlic stir well with a wooden spoon. Turn heat to low and continue to stir the mixture for about 5 minutes. Now add the beef stock stir well and let the stock come to simmer, you will notice the stock will become thicker, cook for 10 minutes. Now add in the cooked beef and bay leaves mix well and season, continue to cook on low heat for 20 minutes. Pour mix into a high sided Pyrex type dish leaving enough room to top with mashed potatoes, let cool on the counter.
2. Boil the potatoes with a pinch of salt, when cooked drain off all the water and place the potatoes back on low heat; add the butter and half and half season and mash with a potato masher set aside.
3. The beef and vegetable mixture should be cool enough now and ready fro you to top with the potato using a fork spread out the potato over the mixture evenly.
4. Whip the egg with one ounce of water and using a pastry brush paint the potato with the egg mixture.
5. Place the Sheppard's pie in a 350 degree oven for about 40 minutes until the potato turns to a golden brown color. Remove from the oven and let set for 15 minutes,
Service
Sprinkle with the chives and serve
Kitty O'Sheas Chicken Pot Pie
This recipe serves 8-10 People
Ingredients
# 2 ea whole Chickens
# 1 ea bouquet garni
# ½ lb diced carrots
# ¼ lb diced celery
# ¼ lb diced onions
# ¼ lb fresh peas picked and cleaned
# 2o/z chopped fresh parsley
# ¼ lb fresh corn kernels
# 1 cup of heavy cream
# ¼ lb butter unsweetened
# ¼ lb flour
# 1 ea puff pastry sheet 8X10 inches
# 1 whole egg
Method
1. Place the washed chickens in a heavy stockpot and cover with water, add the bouquet garni and gently poach the chickens until done (approx 12 minutes per lb after water simmers). With a ladle occasionally remove the fat substance from the top. Remove the chickens from the water (now Chicken stock) drain and let cool on a cooling rack, and strain the stock thru a fine strainer and place back on the stove to reduce by approximately half. Now in a heavy stock pot melt the butter and sweat the onions, celery and carrots until translucent. Next add in the flour continue to cook on a low heat and stir continuously for three to four minutes to cook out the flour, set aside to cool
2. Now carefully add about one quart of your chicken stock and whisk gently place back on the stove and bring slowly to a simmer the sauce will start to thicken, stir occasionally and continue to cook on low heat.
3. Now remove and discard the skin from the cooled chickens and remove all meat including dark meat and using your hands pull the pieces apart into good size bite size pieces (this is commonly called pulled chicken). Place the chicken pieces into the sauce
4. Now put in the corn, peas and parsley and stir, with the salt and pepper season to taste. Let mixture cool a little and add in the heavy cream and place entire mixture into a deep casserole dish and cool further to set. Now top the pie with the puff pastry you may add some decoration to the top using any pastry scraps. Break the egg in to a cup and mix with a little water to make an egg wash and brush this onto the pastry crust.
5. Place your pie into a 375 degree oven for about 10 minutes to puff the pastry, reduce oven temperature to 325 degrees to heat thru the pie for about 15 minutes or until 140 degrees internal temperature. Remove from the oven and set on counter for about 5 minutes to settle.
Service
Scoop out portions and serve immediately
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