4 Chicken Breast Halves (Boneless, Skinless)
4 chicken thighs (Boneless, Skinless)
1 medium Onion (Coarsely Chopped)
2 Ribs Celery (Cut crosswise into 1-inch pieces)
3 Carrots (Coarsely Chopped)
½ tsp. Salt you can increase/decrease as per your taste.
½ tsp. Ground Pepper
4 Sprigs Fresh Thyme
2 Clove Garlic (Crushed)
1 cup Baby Carrots
1 cup Frozen Green Peas
1 cup Fresh Pearl Onion
4 tbsp. plus 1 tsp.  Unsalted Butter
2 1/2 cup Mushrooms, (Trimmed and cut into quarters)
4 tbsp. All-Purpose Flour
1 1/2 cup Heavy Cream
1 tsp. Hot Sauce, such as Tabasco
1 1/2 tsp. Worcestershire Sauce
2 sheets Frozen Puff Pastry
1 Egg (Beaten)

Preheat oven to 425ºF. Place Chicken, Chopped Onion, Celery, and Chopped Carrots in a large stockpot; season with Salt and Pepper and enough water to cover. Wrap Thyme and Garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until Chicken is no longer pink, about 25 minutes. Strain, discarding Vegetables, and reserve Chicken and liquids separately; let cool and set aside. Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add Baby Carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place Peas in boiling water and cook about 30 seconds; drain and set aside. Add Pearl Onions to boiling water and cook about 1 minute transfer to ice-water bath until cool. Drain; set aside. Heat 1 tsp. Butter in a medium skillet over medium heat. Add Mushrooms and cook until browned, 3 to 4 minutes; let cool. Cut Chicken into bite-size pieces and place in a large non-reactive bowl along with Baby Carrots, Peas, Pearl Onions, and Mushrooms; set aside. In a medium skillet, heat remaining 4 tbsp. Butter. Add Flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and Heavy Cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire Sauce; season with Salt and Pepper. Add to bowl with Chicken and Vegetables; toss to combine. Divide mixture evenly between four 400 gm shallow baking dishes. Cut Puff Pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush Beaten Egg over puff pastry. Transfer bowls to a baking sheet. Bake until Puff Pastry is Golden Brown and filling is bubbling, about 25 minutes. Let stand 5 minutes CHICKEN POTPIE is ready to serve.

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