French Puff Pasty Chicken Pot Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425°F.
  • Generously season the chicken with salt and pepper and set aside.
  • In a 3-quart stove-top casserole or sauté pan, cook bacon until almost crispy over medium high heat. Remove from pan with a slotted spoon and set aside.
  • Reserve half of the bacon fat from the pan and add the chicken pieces, skin side down. Sear the chicken over medium high heat 3 to 4 minutes on each side, or until light brown.
  • Remove chicken from pan and set aside.
  • Add diced onion, carrot, thyme and garlic. Cook 2 minutes, stirring frequently.
  • Add Madeira wine and bring to a boil.
  • Add cooked bacon, chicken stock and chicken pieces.
  • Turn heat to low, cover pan and cook 45 minutes at a low simmer.
  • While chicken cooks, melt 1 tablespoon butter with sugar in a 10-inch skillet. Add pearl onions and baby carrots, stir to coat, and season lightly with salt and pepper.
  • Add ¼ cup water, and bring to a boil.
  • Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables.
  • are tender. Remove and set aside.
  • Melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. Sauté for 2 minutes over medium heat.
  • Season lightly with salt and pepper and add ¼ cup water.
  • Cover pan and cook for 4 to 5 minutes, or until mushrooms are tender.
  • When chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole.
  • Top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken.
  • Pour remaining chicken cooking mixture through a fine-mesh strainer into a small saucepan. (The remaining solids are not used in the dish).
  • Simmer liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary.
  • Pour sauce over pot pie.
  • Roll out puff pastry sheet so it is 1 inch larger than the pot pie dish.
  • Beat egg yolks with 2 teaspoons of water to make an egg wash.
  • Brush the top of the puff pastry sheet with the egg wash. Brush egg wash on brim of chicken dish. Place a piece of puff pastry, egg wash side up, on top of the potpie.
  • and press down along the brim of the pan to seal the edges.
  • Create a design with a sharp knife by cutting light diagonal lines.
  • Place each pot pie on a baking sheet and bake in preheated oven 25 to 30 minutes, or until puff pastry is a deep golden brown.
  • Serve with salad.
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