Sunday, March 15, 2009

Dim Sum Sunday - A chicken in every pot.

Chicken pot pie is one of my favorite Sunday suppers. I like the fact that even when it's "dressed up", it's still comfort food. This is my own recipe. It takes a little time, but it's definitely worth it - just ask Mr. Junkie, who snagged his and ran before the "photo shoot"! (I've posted the recipe in the comments section for anyone who's interested.)

9 comments:

Buzzkill said...

Ladies

Let me be the 1st to post to your Meme. I enjoyed cooking this dish and the family liked it too. You can find it here at the Buzzkill. I hope a lot of people join in - I know Troll said he would. Not sure about the next one becauase this was a fair amount of work, but I can see me doing this from time to time.

So Happy Dim Sum Sunday.

The Java Junkie said...

Chicken & Mushroom Pot Pie

1 sheet frozen puff pastry dough, thawed in refrigerator.

Filling:
6 T. unsalted butter
1 1/2 c. crimini mushrooms, sliced
1 clove garlic, minced
1 sprig rosemary
1 sprig thyme
2 sage leaves, bruised
sea salt and freshly ground pepper
Melt butter in large saucepan over medium heat. Add mushrooms, garlic and herbs. Season to taste with salt and pepper. Cook until mushrooms are caramelized. Remove the rosemary and thyme twigs, and add:
1/3 c. finely diced shallot
1/3 c. finely diced carrot
1/3 c. finely diced celery
1 tsp. fresh rosemary, minced
2 tsp. fresh thyme, minced
1 tsp. fresh sage, minced
Continue to cook until vegetables are tender, about 8 minutes; Add
1/4 c. flour
Continue cooking over medium heat for about 3 minutes. (This will make sure that the sauce does not taste of raw flour.) Add:
1/4 c. dry vermouth
1 1/2 c. chicken stock
Bring to a gentle boil, allowing the sauce to thicken to your liking. Reduce to a simmer, and mix in:
1/3 c. peas (if you can't get fresh, thawed frozen ones will do)
2 c. roasted chicken breast, skinned and cut into cubes
1/4 c. heavy cream
Taste for seasoning, and adjust if necessary. Remove from heat while you prepare the puff pastry. Heat oven to 400 degrees. Remove one pastry sheet, and place on a lightly floured surface. Roll with gentle pressure until you no longer see the creases. Using your baking dish as a guide (I used individual ramekins, but it works just as well with a casserole dish) cut the pastry dough so that there will be about 3/4 of an inch overhang. Add the chicken mixture to the baking dish. Brush the edges of the dish with simple egg wash, cut a steam hole in the center of the dough, and drape over filling. Seal the edges of the dough to the baking dish by crimping. Brush top with remaining egg wash. Bake at 400 for 25 - 30 minutes, or until the top is puffed and golden brown. Enjoy!

CHEF TROLL said...

Wow, that's the fanciest chicken-pot-pie ever. Happy DSS! I'm up!

moi said...

Wow, that looks scrumptious. Chicken pot pie is one of the spousal unit's fave meals, so I'll definitely make this for him in the future.

I was planning to participate this week, but I cooked up a storm for a party last night (and drank a wee bit too much sake), so I'm thinking tonight is take out.

Off to visit the others!

Buzz Kill said...

This is one of the more complicated pot pies and it sounds great. And I'm not much of a baker so I'll be going to Boston Market.

kmwthay said...

I had every intention of participating this week... I thought surely I can do chicken! There has been a serious turn for my aunt who had surgery last week and has ended up in the ICU over the weekend. My time was spent there and not in the kitchen. I will try to join up at a later date. I've enjoyed all of the recipes so far and will keep checking back! Cheers for now.- Kym.

The Java Junkie said...

Buzz - That's the beauty of the puff pastry!

Kym - Hope everything turns out well for your Aunt. See you when you're able!

NYD said...

That's a whole lotta work for a chicken pot pie.

I'll see if I can come up with something worthwhile for next Sunday.

Big Shamu said...

Man I bet that smelled good.