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Classic Chicken Pot Pie
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Brief Description
Home-cooked meal, using lots of vegetables and perhaps left-overs.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 60 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
http://online.wsj.com/news/articles/SB10001424052702303663604579501583870732334?mg=reno64-wsj
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Apr 21, 2014
Number of Servings:
Ingredients:
- 3 1/2 pounds - boneless, skinless chicken breasts or thighs or a combination
- 2 cloves - garlic smashed
- - Several sprigs of fresh thyme or ½ teaspoon dried thyme
- 4 cups - chicken stock
- 4 tablespoons - unsalted butter
- 2 pounds - white button mushrooms wiped clean and thinly sliced
- - Sea salt and freshly ground black pepper
- 1/2 sticks - unsalted butter
- 6 - large shallots thinly sliced
- 3 - large onions diced
- 5 cloves - garlic thinly sliced
- 4 - large carrots thinly sliced crosswise
- 3 ribs - celery thinly sliced crosswise
- - Several sprigs fresh thyme or ½ teaspoon dried thyme
- - Salt and freshly ground black pepper
- 10 ounces - frozen pearl onions thawed
- 10 ounces - frozen green peas thawed
- 1 sticks - unsalted butter
- 1 cups - flour
- 2 cups - whole milk
- 6 tablespoons - brandy or Sherry or a combination
- 1/2 teaspoons - freshly grated nutmeg
- 1 teaspoons - fresh lemon juice
- 1 pinchs - cayenne pepper
- - sea salt and freshly ground black pepper
- 1/2 cups - chives or fresh parsley minced
- 1 1/2 - recipes Brown Derby Pot-Pie Pastry Tops see separate recipe on Dish Dish
Directions:
1. Preheat oven to 350 degrees.
2. Poach chicken: Place chicken, garlic and thyme in a large, lidded saucepan. Pour stock into pan, making sure chicken is covered. Bring to a boil over high heat, cover, reduce heat to low and simmer until chicken is cooked through, about 8 minutes. Transfer chicken and garlic to a large platter. Reserve 4 cups broth in saucepan.
3. Meanwhile, cook mushrooms: Melt butter in a large skillet over high heat. Add mushrooms and season with salt and pepper. Cook, stirring frequently, until mushrooms are very tender, about 15 minutes. If dry, add water, 1 tablespoon at a time. Set mushrooms aside on platter with chicken.
4. Cook vegetables: Wipe skillet clean. Add butter to skillet and melt over medium-high heat. Add shallots, onions, garlic, carrots, celery and thyme, and season with salt and pepper. Sauté, stirring frequently, until vegetables are soft and beginning to color, 15-20 minutes. Add pearl onions and peas and cook, stirring, until heated through, about 2 minutes. Set aside on platter with chicken.
5. Meanwhile, make béchamel sauce: Bring reserved broth to a simmer over high heat. Melt butter in a large saucepan over medium heat. When foaming subsides, add flour and cook, stirring, 2 minutes. Add hot broth to butter, whisking vigorously to avoid lumps, and cook 1 minute. Add milk and any accumulated juices on platter with chicken and simmer, stirring, until sauce fully thickens, about 3 minutes. Add brandy and cook 1 minute more. Season with nutmeg, lemon juice, cayenne and salt and pepper to taste.
6. Add everything on platter to sauce and cook gently over medium heat until heated through, about 2 minutes. (Don't let sauce boil or it may curdle.) Adjust seasonings if needed. Off heat, add herbs. Keep warm. (Cooled mixture can be refrigerated up to 2 days.)
7. Place pot pie covers on a baking sheet and warm in oven 5 minutes.
8.To serve, divide warm chicken mixture among ten to 12 (5-inch) ramekins. Cover with warm pastry tops.
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