Chicken Pot Pie (from Founding Farmers)

• 分量: Makes 4 servings.
• 調理時間: 0 hr 0 min

材料

For the Velouté:

2 ounces olive oil or canola oil

1 tablespoon unsalted butter

2 cups small-diced yellow onion

2 cups small-diced celery

2 cloves garlic, minced

1 bay leaf

1 sprig fresh thyme

¾ cup flour

1 cup chicken stock, warm

2 cups whole milk, warm

Salt and pepper to taste

For the filling and pie:

¼ cup olive oil or canola oil

1 pound yellow onions, roughly chopped

1 cup large-diced carrots

¾ cup large-diced celery

2 cloves garlic, minced

1 chicken bouillon cube

¾ cup white wine

1 cup small-diced potatoes

2 cups chicken velouté

1 cup heavy cream

2 tablespoons unsalted butter, plus extra for brushing

1 tablespoon maple syrup

1 cup peas (fresh or frozen)

2½ pounds rotisserie chicken meat, cut into large pieces

2 tablespoons grated Parmesan cheese

4 pieces Pillsbury “Just Unroll!” pie crust

Salt and pepper to taste

手順

Make the velouté:

Heat the oil and butter in a large sauté pan over low heat. Add the onions, celery, garlic, bay leaf, and thyme. Sauté 5 to 8 minutes or until the onions are transparent. Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes. Add the warm stock and milk, whisking to combine. Raise the heat and bring to a boil, then reduce the heat to a low simmer. Continue to simmer for 15 minutes. Add salt and pepper to taste. Remove the velouté from the heat and strain. Set the liquid aside.

Make the filling and pie:

Preheat the oven to 350 degrees.

Heat the oil in a large sauté pan over medium heat. Sauté the onions, carrots, celery, and garlic until the onions begin to soften. Add the chicken bouillon cube and white wine, and reduce by half. Add the potatoes and chicken velouté, and simmer for approximately 2 minutes. Add the heavy cream and continue to simmer until the potatoes are tender. Be careful not to burn the mixture. Remove from the heat. Fold in the butter, maple syrup, peas, chicken, and Parmesan cheese. Add salt and pepper to taste.

Divide the filling evenly into 4 oven-safe vessels. Top each with pie dough. Lightly brush the tops with the remaining butter, and if desired, sprinkle with pepper. Bake for about 40 minutes or until the dough is golden brown.

メモ

Follow the recipe, Nappo says, but don’t be afraid to improvise and experiment with a variety of fresh herbs and vegetables. If you’re a vegetarian, substitute vegetable stock for the chicken stock, then add tofu and your favorite vegetables. You can also try different kinds of beans, such as cannellini or black beans.