In My Kitchen~

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(Credit: Fran Lane)

(Credit: Fran Lane)

FranLanepersonality Fran Lane Email:
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I love Chicken Pot Pie. It’s the ultimate comfort food. This recipe comes from Wolfgang Puck in Saveur magazine and is the real deal. I’ve adapted it by omitting the expensive black truffles and adding potatoes. The crème fraiche (I purchased it at Trader Joes) brings the flavor up a notch. Here’s my adapted recipe. Enjoy. Tom

Chicken Pot Pie

4 quarts chicken stock / 3 sprigs thyme / 2 medium yellow onions, chopped / 2 ribs celery, chopped / 1 medium carrot, chopped / 1 3-4 lb whole chicken / 1 bay leaf / 8 tbsp unsalted butter / ½ cup flour / 1 cup crème fraiche / 2 tbsp fresh lemon juice / Kosher salt and freshly ground white pepper, to taste / 2 cups cooked pearl onions / 2 cups cooked baby carrots, cut into ½ inch pieces / 1 ½ cups cooked baby potatoes, diced / 2 cups frozen, thawed peas / 2 sheets puff pastry / 2 eggs, beaten, for egg wash

Bring stock, thyme, yellow onions, celery, carrot, chicken, and bay leaf to boil in an 8-qt, saucepan. Reduce to medium low; cook for 2 hours. Remove chicken; cool. Discard skin and bones; finely chop meat and place in a bowl. Pour cooking liquid through a fine strainer into a bowl; reserve 4 cups. Reserve remaining stock for another use; set chicken aside.

Heat butter in a 4-qt. saucepan over medium-high heat. Add flour; cook until smooth, stirring, about 2 minutes. Add 4 cups reserved stock; boil. Reduce heat to medium low; cook until thickened, stirring, about 5 minutes. Add crème fraiche, lemon juice, and salt and pepper, stir and pour over chicken. Add pearl onions, potatoes, carrots, and peas; toss to combine.

Heat oven to 350˚. Divide chicken mixture among six 6”-wide x 1 ½”- tall, 14-oz. ramekins or soup vessels. Using a rolling pin, roll puff pastry until 1/8” thick; cut into six 8” squares or circles. Using a pastry brush, brush rim of each ramekin with egg wash; cover with a pastry square or circle lightly to adhere. Brush pastry with egg wash; place on a baking sheet. Bake, brushing pastry with more egg wash halfway through cooking, until golden brown and filling is warmed through, about 35 minutes. Let cool 10 minutes before serving. Serves 6.

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