Monday, March 19, 2012

In the Kitchen with Jason: Chicken Pot Pie

Chicken Pot Pie... I don't need to say anything else.
It loses something when viewed in a picture. It must be
experienced in person for the full mouth-watering effect.
Ingredients
  • 2 Tbsp butter
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, quartered
  • 2 cups frozen pearl onions
  • 2 chicken breasts, cooked, chopped
  • 1/4 cup + 2 Tbsp flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup half and half
  • 2 cups frozen peas
  • 1 sheet puff pastry, defrosted
  • 1 egg white, lightly beaten
Directions
  • Melt butter in a large saute pan over medium-high heat.
  • Add onion, carrots, and garlic and cook for about 5 minutes.
  • Add mushrooms and frozen onions and cook for another 5 minutes.
  • Add the chicken and the flour, making sure to stir enough to cover everything evenly.
  • Slowly add the chicken broth, making sure that the flour doesn't clump when it is added.
    • Having the chicken broth warm is supposed to help according to the recipe but I did warm my broth and it clumped the same as any of the other times I have added liquids to flour.
  • Add the milk and half and half.
  • Bring to a boil and cook, stirring every now and then for 15 minutes.
    • The sauce is supposed to thicken here, it didn't for me. Good luck (it is still yummy with a soupy sauce instead of a gravylike sauce).
  • Stir in the peas, salt and pepper.
  • Turn the heat down to medium-low and preheat the oven to 375 degrees.
  • On a floured surface unfold the pastry. Cut it in half lengthwise (should be a square) and then roll each 1/2 into a shape big enough to cover a pie pan.
  • Split the filling between 2 pie pans.
  • Cover each pie with a pastry crust.
  • Trim the un-needed pastry and crimp the edges shut with your fingers.
  • Brush egg over the top of the pot pies.
  • Bake for 25 minutes.
This recipe was a little disappointing as the sauce didn't thicken as I believed that it should. This is an ongoing issue with me, sauces, and thickening. Any suggestions would be fantastic. But as I said earlier, just because a sauce doesn't thicken does not make a meal bad. Jess and I like this quite a bit and actually ate most of it in one sitting.

Since the pastry comes two in a package, and once you thaw it, you can't refreeze it, I was thinking of possibly making a bottom crust for the pot pies in the future (but that would add a few calories).

This recipe originally appeared in the Cooking Light Complete Cookbook.

Please enjoy!

-Chef Jason

2 comments:

september said...

On the thickening, my first thought is that you're not using enough butter; in general to make a roux (which is really what you're doing here, even though you're sauteing the veggies before you add the flour) there's a 1:1 ratio for fat to flour. I'd try doubling the butter next time and see if you get a better result.

Oh, and when the puff pastry is still frozen, use a butter knife tapped between the sheets to separate them, then wrap one in plastic wrap and foil and stick back in the freezer and thaw the other one to use. It annoys me to no end that puff pastry is always two sheets within the same freezer package--no one ever uses two at a time and they should be at least wrapped separately, in the same package.

Jess and Jason said...

Thanks for the awesome tips!!! :)