Tuesday, 28 October 2008

Chicken Pot Pie

3 tablespoons unsalted butter
1 medium onion – minced
1 medium potato – peeled and
   diced
2 stalks celery – diced
3 carrots – peeled and diced
2 cloves garlic – minced
8 oz mushrooms, sliced
1/4 teaspoon ground nutmeg
salt/pepper
1/4 cup red wine
2-3 cups roasted herb chicken
   diced
1/2 cup all purpose flour
2 1/2 cups homemade chicken
   stock
1 cup heavy cream
1 cup frozen peas
1 pie crust

  • Preheat oven to 425 degrees.
  • Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.
  • Add wine and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.
  • Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.
  • Place pie crust across top of dish /dishes. Crimp edges.
  • Bake for 20-25 minutes OR until crust is flaky and golden.