Wednesday, December 31, 2008
What's Cooking Wednesday: Chicken Pot Pie a la Nigella
Please go to Shan's place for more What's Cooking Wednesday participants.
It's been pretty snowy and blowy here in Michigan, and when I snapped on a Nigella Lawson program during a workout the other day, I was intrigued by what seemed to be an exceedingly easy and delicious-looking recipe for Chicken Pot Pie.
When I actually looked at the recipe, I found it was for "Chicken, Bacon and Mushroom Pie", and while I love all of those ingredients, I really wanted something that was heavier on vegetables and didn't use bacon (much as I love it). I felt the use of puff pastry was probably enough in the "over the top" category.
There were two things I particularly loved about the recipe, though - she has a trick to make an easy-peasy roux, and she had a trick to make the puff pastry actually seal to the rim of the bowls.
And I did have dinner on the table, start to finish, in about 40 minutes and this got six thumbs up from three people, so I think that was probably pretty good odds. So... my version of Chicken Pot Pie a la Nigella:
Chicken Pot Pie a la Nigella
1 TBS garlic infused oil (I cooked a large, smashed garlic clove in olive oil for 30 or so seconds)
10 - 15 crimini mushrooms, quartered
1 large stalk celery, sliced
2 medium - large carrots, sliced
1 lb. chicken breasts, cut into bite-sized pieces
2 1/2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1 tablespoon butter
1 1/4 cups hot chicken stock
1 tablespoon Marsala (I used Sherry)
1 (13-ounce) 9 by 16-inch sheet all-butter ready-rolled puff pastry - I used Trader Joe's sheets, which are smaller, and I probably used 1 and 1/2 sheets for three people. I think next time, one sheet will probably do it.
Preheat the oven to 425 degrees F.
1. Prepare the oil and saute celery and carrots until they begin to soften. Add in the mushrooms and cook for 1 - 2 minutes more.
2. Toss the chicken strips in the flour, and then melt the butter in the pan before adding the floury chicken and all the flour left in the bag. Stir around with the vegetables until the chicken begins to color.
3. Pour in the hot stock, thyme and Sherry, stirring to form a sauce and let this bubble away for about 5 minutes.
4. Make a pastry rim for each of your pots for the pies, by this I mean an approximately 1/2-inch strip curled around the top of the pots.
5. Cut a circle bigger than the top of each pie-pot for the lid, and then divide the chicken filling between the three.
6. Pop on the top of each pie, sealing the edges with your fingers and making fork impressions around the edges.
7. Cook the pies for about 20 minutes turning them around half-way through cooking. Enjoy! (Serves three)