Behind the Recipes
The Waverly Inn Chicken Pot Pie by Chef John DeLucie
INGREDIENTS:
3 chicken breasts
6 chicken thighs
1 medium onion, diced
2 stalks celery, sliced
3 whole carrots, chopped
1 cup baby carrots, chopped, blanched and shocked in ice water
1 cup frozen green peas, blanched and shocked in ice water
1 cup crimini mushrooms, quartered, and sautéed in butter, and cooled
1/2 cup pearl onions (fresh or frozen) peeled, blanched and shocked in ice water
1 whole egg beaten
1 sheet frozen puff pastry
1 recipe chicken sauce (see below)
Chicken sauce:
3T butter
3T AP flour
1/4 cup chicken broth
1/2 cup heavy cream
1/2 t Tabasco
1/2 t Worcestershire sauce
Preheat oven to 425 degrees
PREPARATION:
1. Place chicken, onion, celery, carrots, salt and pepper in large stock pot, cover with water. Simmer in covered pot until chicken is no longer pink. Approximately 25 minutes.
2. Strain the broth, and set aside to use in the chicken cream sauce.
3. Remove chicken and cool, cut into bite size pieces.
4. In a non-reactive bowl combine celery, carrots, peas, mushrooms, onions, and chicken.
5. Evenly divide mixture into deep pie pans.
6. Cut puff pastry to fit pie pan, leaving a 2 inch border.
Lay puff pastry over filling crimping edges, trimming edges if necessary. Cut a hole in the center of the pastry to allow steam to escape.
7. Beat 1 whole egg, and brush over crust.
8. Bake until crust is golden brown, and filling is bubbly. Approximately 25 minutes. Let stand 5 minutes before serving.
For the sauce:
1. Melt the butter in a medium saucepan once the butter has melted stir in the flour.
2. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil.
3. Reduce heat and simmer for two minutes.
4. Remove from heat, add Worcestershire, Tabasco, salt and pepper (to taste).
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