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Recipe: Anne Rosensweig's Chicken Leek And Wild Mushroom Pot Pie
Similar Categories: Anne, Rosensweigs, Chicken, Leek, Wild, Mushroom, Pot, Pie
Serving Size : 4
FOR CRUST:
1 cup all-purpose flour -- plus 1 tablespoon
1/4 teaspoon salt
1/2 cup lard or vegetable shortening
2 tablespoons ice water -- (2-3)
1 egg -- lightly beaten with a pinch of salt
FOR FILLING:
3 cups chicken stock
1 pound boneless skinless chicken breasts -- cubed
2 leeks -- thinly sliced with a kitchentools=99 food processor and thorough
ly
washed
4 tablespoons olive oil
2 1/2 cups shiitake mushrooms -- stems discarded, caps sliced
1 cup diced potatoes
1 cup diced parsnips
1 cup diced carrots
2 tablespoons fresh thyme leaves -- chopped in mini-bowl of kitchentools=99
food processor
2 tablespoons fresh basil leaves -- chopped in a mini-bowl of kitchentools
=99
food processor
Make Crust: In a kitchentools=99 food processor combine flour and salt. Add
shortening and pulse until mixture resembles coarse meal. With processor
running, add water and pulse until dough just comes together. Transfer doug
h
to a work surface and knead 2 or 3 times. Wrap dough in a plastic wrap.
Chill dough at least 1 hour or overnight.
Preheat oven to 400F.
On a lightly floured work surface roll out dough about 1/8 inch thick.
Cut out 4 rounds about 1/2 inch larger in diameter than the top of a
12-ounce ramekin. Cut out decorative patterns from remaining dough. Brush
each round with egg. Top with decorations and brush them with egg. Transfer
rounds to a baking sheet. Chill rounds 30 minutes. Bake rounds 15 to 17
minutes, or until golden brown.
Make Filling: In a saucepan bring chicken stock to a simmer. Season chicken
with salt and pepper and add to stock. Poach chicken 1 minute after stock
returns to a simmer. Drain chicken, reserving stock. In a large saute pan
cook leeks in oil until limp. Add shiitakes and cook 30 seconds. Add
potatoes, parsnips, carrots, and reserved chicken stock and simmer until
vegetables are al dente. Add reserved chicken, herbs, and salt and pepper t
o
taste.
Divide chicken mixture among ramekins. Place a baked crust on top of each
ramekin and bake pot pies 5 to 10 minutes, or until hot and bubbly. Serve
pot pies immediately.
FOR CRUST:
1 cup all-purpose flour -- plus 1 tablespoon
1/4 teaspoon salt
1/2 cup lard or vegetable shortening
2 tablespoons ice water -- (2-3)
1 egg -- lightly beaten with a pinch of salt
FOR FILLING:
3 cups chicken stock
1 pound boneless skinless chicken breasts -- cubed
2 leeks -- thinly sliced with a kitchentools=99 food processor and thorough
ly
washed
4 tablespoons olive oil
2 1/2 cups shiitake mushrooms -- stems discarded, caps sliced
1 cup diced potatoes
1 cup diced parsnips
1 cup diced carrots
2 tablespoons fresh thyme leaves -- chopped in mini-bowl of kitchentools=99
food processor
2 tablespoons fresh basil leaves -- chopped in a mini-bowl of kitchentools
=99
food processor
Make Crust: In a kitchentools=99 food processor combine flour and salt. Add
shortening and pulse until mixture resembles coarse meal. With processor
running, add water and pulse until dough just comes together. Transfer doug
h
to a work surface and knead 2 or 3 times. Wrap dough in a plastic wrap.
Chill dough at least 1 hour or overnight.
Preheat oven to 400F.
On a lightly floured work surface roll out dough about 1/8 inch thick.
Cut out 4 rounds about 1/2 inch larger in diameter than the top of a
12-ounce ramekin. Cut out decorative patterns from remaining dough. Brush
each round with egg. Top with decorations and brush them with egg. Transfer
rounds to a baking sheet. Chill rounds 30 minutes. Bake rounds 15 to 17
minutes, or until golden brown.
Make Filling: In a saucepan bring chicken stock to a simmer. Season chicken
with salt and pepper and add to stock. Poach chicken 1 minute after stock
returns to a simmer. Drain chicken, reserving stock. In a large saute pan
cook leeks in oil until limp. Add shiitakes and cook 30 seconds. Add
potatoes, parsnips, carrots, and reserved chicken stock and simmer until
vegetables are al dente. Add reserved chicken, herbs, and salt and pepper t
o
taste.
Divide chicken mixture among ramekins. Place a baked crust on top of each
ramekin and bake pot pies 5 to 10 minutes, or until hot and bubbly. Serve
pot pies immediately.
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