“New from the Kitchen”
Recipe of the Month – October 2017
Entrees: Rustic Chicken Pot Pie
This is a variation on the rustic tart recipes we have included in the past. This pastry is very versatile, easy to make and delicious. Simple and quick to make you can fill with whatever ingredients suit your taste. This reminds me of a French bistro version of Michael’s Grandmother’s chicken pot pie (which we loved)! Pair with a light salad and glass of white wine and you have a tasty dinner in no time.
1 1/2 cups flour 6 Tbs unsalted butter 1/4 tsp salt 1 to 3 Tbs water
1/2 onion chopped
Vegetables of your choice, (broccoli, squash, mushrooms, peas, carrots, brussel sprout leaves) diced or cut into florets
1 to 1 1/2 cups cooked chicken, chopped or diced
3/4 cup heavy whipping cream
2 tablespoons parmesan cheese
salt, white pepper & nutmeg to taste
herbs of choice, parsley, thyme, tarragon.
Mix flour,and salt. Cut in butter till it resembles course meal. Add enough water to combine pastry. Wrap and chill. Roll into 12 -13 inch circle and place on a parchment lined pan, set aside to prepare filling.
Saute the vegetables in a little butter until they begin to brown and soften. Start with mushrooms, if using, so they can release moisture before adding vegetables. Add onions and cook about a minute more. Mix in cheese and herbs and set aside.
In a small skillet reduce the cream to about 1/3 cup over high heat. When thickened parmesan cheese and when melted the seasonings to taste and pour over chicken/vegetable mixture.
Place the mixture in the center of the pastry leaving 2 inch rim. Working around the edge fold up the pastry pleating it as you go to form the top. Brush lightly with a beaten egg white and sprinkle with kosher salt prior to baking.
Bake in a 375 degree oven for 45 minutes until the crust is brown.