All American Chicken Pot Pie

24LConvecOven_0045NoFan 8/10/06 1:58 PM Page 23

6 servings

INGREDIENTS

Crust

2 cups all-purpose flour

2 tablespoons chives, snipped

12 tablespoons unsalted butter, cut into small pieces

1 cup sharp cheddar cheese, shredded

2 egg yolks

5-6 tablespoons heavy cream

Filling

2 tablespoons unsalted butter

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into 1” thick pieces 2 medium carrots, cut into 1/2” slices

1 stalk celer, cut into 1/2” slices

1/2 pound mushrooms, cut into 1/2” slices

10 ounces frozen pearl onions (package), thawed 3/4 cup frozen petite peas, thawed

Sauce

6 tablespoons unsalted butter 1/4 cup all-purpose flour

1 1/2 cups chicken stock 1/2 cup heavy cream

1 teaspoon minced fresh thyme

1 egg beaten with 1 tablespoon water salt to taste

fresh ground black pepper

METHOD

1PREPARE THE PASTRY: Put the flour and chives in a bowl. Using your fingertips, work in the butter until the mixture resembles coarse crumbs. Add the cheese and toss it together with the flour mixture until evenly mixed. In a small bowl, whisk together the egg yolks and 5 tablespoons of the cream. While stirring the flour-butter-cheese mixture continuously with a fork, sprinkle in the yolk-cream mixture a little at a time. If the mixture still seems a little too dry to hold together, add the remaining tablespoon of cream. with your hands, knead the dough lightly until it is just smooth. Press the dough into a thick, flat disk, wrap it in plastic wrap, and refrigerate until needed.

Chicken Pot Pie (cont.)

2PREPARE THE FILLING: Heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken pieces and sauté until lightly browned but not yet cooked through, 2 to 3 minutes. With a slotted spoon, remove the chicken to a mixing bowl. Leave the butter and oil in the skillet.

3In the same skillet over medium-high heat, sauté the carrots, celery, and mushrooms, stirring frequently, until they begin to color, about 5 minutes. With a slotted spoon, remove them to a separate bowl. Stir the thawed pearl onions and peas into the other vegetables.

4PREPARE THE SAUCE: In the same pan, melt the butter over medium heat. Add the flour and whisk until the mixture is smooth and bubbling, about 2 minutes. Remove the skillet from the heat and gradually whisk in the stock, cream, and thyme. Return the skillet to the heat and, stirring constantly, bring the mixture to a simmer. Cook, stirring continuously, until the sauce has thickened and is smooth, about 2 minutes. Season to taste with salt and pepper. Stir in the reserved chicken and vegetables. Set the pan aside and let the mixture cool for about 20 minutes.

5Meanwhile, preheat convection oven on Bake and set temperature to 400 degrees. Spoon the cooled filling into a 10-inch deep-dish pie plate. On a lightly floured surface, roll out the dough into an even circle 11 inches in diameter. Loosely roll up the dough around the rolling pin, then transfer it to the pie plate and unroll it on top. With a small, sharp knife, trim the uneven edge of the dough slightly, reserving the trimmings; then, fold the overhang underneath and press it gently all around the rim of the baking dish to make a decorative rim. If you like, gather up the trimmings into a ball, roll them out again, and cut them into decorative designs to apply to the top of the pie. Brush pastry with the beaten egg wash. Using the tip of the knife, cut three slits in the center of the pie dough.

6Bake the pie until the crust is golden brown and the filling beneath is bubbling hot, 25 to 30 minutes. Present the pie at the table on a trivet and use a pie server and a serving spoon to cut and scoop the crust and filling onto each heated plate.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)