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La Belle Cuisine

Chicken Pot Pie
Kathy Cary, Lilly’s, Louisville, KY
Food and Wine Magazine's America's Best Chefs
Food & Wine Books, Editorial Director: Judith Hill,
© 1995, American Express Publishing Corp.

“If you think you’ve already tasted chicken pot pie at its best, you’re in for
a real treat. Chock-full of chicken, this updated version includes shiitake
mushrooms, haricots verts and sun-dried tomatoes in a silky, rosemary-
infused sauce. There’s no question this dish will receive raves.”

Chef’s Wine Suggestion: Because of the complexity of flavors and
the strong presence of rosemary in this casual, down-home dinner,
I recommend the crispness of a sauvignon blanc.

Serves 6

1 chicken (about 3 pounds), quartered
2 onions, 1 cut into quarters, 1 chopped
1 carrot, cut into quarters
1 rib celery, cut into quarters
1quart water
2 parsley stems
2 sprigs thyme, or 1/4 teaspoon dried
1 bay leaf
5 peppercorns
6 sun-dried tomatoes
1/4 pound haricots verts or
standard green beans
3 tablespoons olive oil
1 red bell pepper, cut into thin slices
6 ounces shiitake mushrooms,
stems removed and caps sliced
1 1/2 tablespoons chopped fresh rosemary,
or 1 1/2 teaspoons dried, crumbled
6 tablespoons butter
1/2 cup flour
3/4 cup milk
1/3 cup heavy cream
2 1/2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
Cream-Cheese Pastry Dough (recipe follows)
1 egg, beaten to mix

 1. Put the chicken in a large pot. Add the quartered onion, the carrot,
celery, water, parsley stems, thyme, bay leaf and peppercorns and
bring to a boil over moderately high heat. Reduce the heat and
simmer, skimming occasionally, for 2 hours. Remove the chicken
after 45 minutes.
2. When the chicken is cool enough to handle, separate the meat from
the skin and bones and cut it into 1-inch pieces. Transfer to a large
bowl. Return the bones and skin to the simmering stock for
added flavor.
3. Strain the stock into a medium saucepan. The stock should measure
3 cups. If necessary, boil to reduce it further.
4. In a small saucepan of boiling, salted water, cook the sun-dried toma-
toes until just tender, about 3 minutes. Remove with a slotted spoon
and drain. When the tomatoes are cool enough to handle, cut them
into 1/4-inch slices and add to the chicken. Add the haricots verts to
the pot and cook until almost tender, about 5 minutes. Drain, rinse
with cold water and drain thoroughly. Pat dry with paper towels and
add to the chicken.
5. In a large frying pan, heat the oil over moderately low heat. Add the chopped onion and the bell pepper and cook, stirring occasionally,
until the onion is translucent, about 5 minutes. Add the mushrooms
and rosemary and cook, stirring, until the mushrooms begin to
soften, about 4 minutes. Add to the chicken and vegetables.
6. In a medium saucepan, melt the butter over moderate heat. Add the
flour and cook, whisking, for 1 minute. Whisk in the reserved 3 cups
stock, the milk and cream. Still over moderate heat, bring to a boil,
whisking. Reduce the heat and simmer, whisking occasionally, for 3
minutes. Stir in the salt and pepper. Stir the mixture into the chicken
and vegetables. Pour the filling into a 1 1/2-quart baking dish or
soufflé dish.
7. Heat the oven to 375 degrees F. On a lightly floured work surface, roll
the pastry dough into a 1/4-inch-thick round, about 1 inch wider than
the baking dish. Drape it over the baking dish and press the edges of
the dough against the rim of the dish to secure the pastry. Brush the
pastry with the beaten egg and, with a fork, prick the top in several
places. Bake in the oven until the crust is golden brown, about 45
minutes. Remove the pot pie from the oven and let sit 10 minutes
before serving.
 

Cream-Cheese Pastry Dough

1/4 pound unsalted butter, at room temperature
1/4 pound cream cheese, at room temperature
1 cup plus 2 tablespoons flour
1/4 teaspoon salt

1. Put the butter and cream cheese in a food processor and pulse to mix.
Add the flour and salt and pulse just until the dough comes together.
2. Shape the dough into a flat disk and wrap tightly. Refrigerate for at
least 45 minutes.

  
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