CHICKEN POT PIE
Hana Colvin | Director of Culinary Excellence | Corporate
Sometimes simple flavors take me to the most vivid memories. My Nanny is forever my greatest culinary inspiration, and she loved frozen chicken pot pies. The classic, almost staid techniques to make this dish and the homey flavor really bring me home. Plus-it freezes and reheats well. I've used variations on many of my menus throughout my career.
Ingredients
2 lb Diced Red Potatoes .5 lb Peeled, thinly sliced carrots 1 lb Cremini Mushrooms, quartered 4 oz Butter 12 oz Green Peas 32 oz Heavy Cream 2.5 oz Chicken Base (better than bouillon for home cooks) 1.25 oz Thyme (.75 oz bundle tied with twine, .5 oz fine picked) 0.3 oz Freshly Cracked Black Pepper 2 lb Chicken Breast or Boneless/Skinless Thighs (or mix) Clarified Butter or Grapeseed Oil as needed Salt as needed 8 oz Bentons Bacon
Pastry Case for Pot Pie
6 Puff Pastry quarter sheets 1 Egg Maldon
1.Cut puff into desired shape, using simple cutter. Brush with egg beaten with a little water. 2.Sprinkle lightly with Maldon. Bake at 400 degrees until well browned
Instructions
1.Season chicken breasts with salt and pepper. 2.Sear both sides in clarified butter or oil, then bake at 350°F until the internal temperature reaches 160°F, then rest. 3.Melt butter in a large sauté pan. Add cleaned mushrooms, season with salt and pepper. Cook until the liquid evaporates and the mushrooms are glazed and browned. Transfer to a large mixing bowl. 4.Cover potatoes with cold salted water, bring to a boil, and cook until just tender but still holding shape. Drain well; add to the mixing bowl. 5.In a large pot of heavily boiling water, add carrots. Bring back to a boil and cook until the carrots are barely tender. Add peas to the pot. Bring back to a full boil and drain, shocking with ice water. Drain well and add to mixing bowl. 6.In a large pot, bring cream, pepper, chicken base, and tied thyme bundle to a gentle simmer. 7.Remove thyme bundle; skim if needed. Thicken with cornstarch slurry until the sauce coats the back of a spoon (loose custard). Remove from heat and whisk in picked thyme. 8.Cut bacon into lardons, cook starting in a cold pan until lardons are well rendered. Drain and add to the bowl. Cut chicken into thumb-sized pieces and add with juices to the bowl. Mix well. 9.Combine well, bake in individual dishes until the internal temperature is 165°F, 10-12 oz per serving. Garnish with puff.
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