pot pie

February 16, 2006

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Winter in Alaska requires a willingness to invest some serious time and effort in indoor sports, and comfort food definitely qualifies. Chicken pot pie is a an easy pleaser (like that oh-so popular cheerleader from high school, but I digress) that’s quick and pretty (yeah, again with the cheerleader). A lot of recipes call for cooking pot pie in a casserole dish, but if you make each portion in its own bowl everyone gets to eat all the crunchy bits from around the edges and there are no fights over the corner pieces. This is easy and quicker than the list of ingredients looks like it should be, as most of it is likely in your pantry and freezer.

pot pie:
1 cup shoepeg (white) corn
1 cup peas
2 cups diced potatoes, cooked
1 cup chopped carrots
1/2 cup chopped celery
3 tbs chopped fresh parsley
1-2 pounds of cooked chicken thighs
1 full sheet puff pastry
5 tbs butter
1 can chicken broth
1/2 cup flour,
1 1/2 cups whole milk
2 tbs sherry,
1/2 teaspoon nutmeg
1/2 lemon
egg wash – 2 eggs beaten with 1/2 cup water
salt and pepper to taste

Heat 3 tbs butter till it foams and add the flour. Whisk together continuously over med high heat. This is basically a roux and it will start to brown and smell nutty. The browner it gets, the stronger the flavor. Once it turns a tannish color, add the chicken broth and whisk it all together. Add the milk and continue whisking until it simmers for a minute or two, and the add the sherry and chicken. Remove from heat and season to your liking with the salt, pepper, and lemon juice. Set aside. Heat remaining butter and add the celery, onions, and carrots. Saute until tender and add the peas, corn, parsley, and potatoes. Heat through, and gently fold into the chicken mixture. Ladle mix into bowls, but don’t fill them too full – they will bubble over and make a mess. Roll out the pastry (not too thin) and cut pieces large enough to completely cover the bowls and place them over the top – tuck the edges in. Place on a cookie sheet and use a brush to coat the pastry tops with some of the egg wash. Bake for 30 minutes at 350 degrees, or until the top is crisp and brown.

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