Yes indeedy I can.
I remember those pot pies, dried out, bordering on burnt.
Why Mom why? I'm laughing, in my adult years, I've taken
those prefab things and nuked em into some gooey glob and
eaten them......they were the ramen noodles of the 70's.
I had the whole day off. Was a great day.
Good things happened really good things.
I knew that they would.
My chicken pot pies were damn good.
My not so short anymore person, who's actually
now four inches taller than I (and when in the hell did that happen?)
said "Mom, no I won't eat it there's peas in it. You know I don't like peas,
can I go to Jeff's." Sure. His loss I swear.
Here's the dealio, I was going to make Tyler Florence's chicken pot pie.
It started that way, until I realized I had no puff pastry, no fresh thyme, no
home made chicken broth [the HORROR I know], no pearl onions.
Yeh I was batting a thousand.
I did what we all do best in the food world,
My Chicken Pot Pie
- 1/4 pound (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- baby carrots, cut into little circles
- 2 tbs finely chopped red onion
- 1 box frozen or fresh peas
- Leaves from 4 fresh parsley sprigs
- A few fresh rosemary sprigs
- 1 egg mixed with 3 tablespoons water
- 1/4 cup shredded Parmigiano-Reggiano
- Chicken broth as needed to make the sauce
- Splash of heavy whipping cream
- Frozen Pie dough Tops *YES FROZEN*
Melt the butter and then whisk in the flour to form a paste.
This is a roux, which will act as a thickener.
Now, gradually pour in the chicken broth,
whisking the entire time to prevent lumps.
Whisk and simmer for 10 minutes to cook out the starchy taste
of the flour and thicken the broth; it should look like cream of chicken soup.
Season with salt and pepper. Fold in the shredded chicken, carrots, onion,
peas, and parsley and a sprig of rosemary. Add splash of cream.
Stir to combine and turn off the heat.
Pull out the sprig of rosemary.
Preheat the oven to 350 degrees F.
Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth.
Carefully cap each crock with a pastry/pie circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano Reggiano, and a sprig of rosemary.
Set the crocks on a cookie sheet and transfer to the oven.
Bake for 20 minutes, until puffed and golden.
That's all she wrote~