Tuesday, August 2, 2011
Chicken Pot Pies
We got 10 LeCreuset mini-cocottes for the wedding. GAH mentioned that we should make chicken pot pies. Ok! To be honest, I have never had a pot pie. I have seen them on the cooking channel, but that is it. I found a recipe the mine-cocottes cookbook for chicken pot pies and it looked pretty easy.
The dinner was great and very tasty. My only recommendation is to cut the recipe in half. We followed the directions and had enough to fill 9 cocottes! Serving size said 4! Part of the problem might have been the size of the chicken and miscommunication on our part. It calls for 4 chicken breast. I thought that was a lot and asked GAH, he said no problem. I said the chicken breast are the size of the cocotte, how are all the other ingredients going to fit? He didn't realize that I was using the recipe that came with the cocottes. Assume...... Then we get to the size of the breasts - one was small/regular, 2 were over sized, and 1 was huge!! I think it came from the Hooters farm! I voiced my opinion about the amount of chicken, but GAH sad it would be fine, still not realizing where the recipe came from. Oh well! 4 chicken breasts does seem like a lot regardless. My pot pie was all chicken, a few carrots and peas, and no pearl onions.
Overall it was a great meal and we will make it again, just cutting the recipe in half!
4 chicken breast
6 oz butter - I just used olive oil
3/4 cup pearl onions
2 tbspns flour
3/4 cup half and half
3/4 cups peas - used frozen ones
1 tsp parsley chopped fine
1 frozen puff pastry dough - follow the directions on the package for defrosting - do this before cooking the chicken, since it takes ~40min.
2 egg yolks beaten with 1 tsp of milk - this is an egg wash for the dough tops - I just used one egg with a little water.
Salt and pepper
-Preheat the oven to 350F.
-Put chicken on baking sheet covered with parchment paper. Salt and pepper generously. Bake for 20min. When the chicken is cooked through (don't over cook the chicken because it will cook more in the cocottes later), cut it into large chucks.
-Peel the carrots and cut them into small dice. Peel the pearl onions. In a small sauce pan, bring the chicken stock to a boil, then set aside.
-In a large pan, melt the butter (sub-olive oil). Cook the onions for 10-15min until they are translucent and caramelized. Add the flour and continue cooking for 2min stirring continuously. Add hot chicken stock. Let it simmer for 1min till the sauce begins to thicken and loses the taste of flour. Add the half and half, 1 tsp of salt, 1/2 tsp of pepper, chucks of chicken, diced carrots, peas, and the parsley. Give it a good stir.
-Increase the oven temp to 400F.
-Divide the preparation into 4 mini cocettes. Cut 4 circles of the puff pastry dough slightly large that the cocettes. Moistne the edges of the cocottes with the egg wash. Place one cirlce on each filled cocotte, pressing down around to seal the dough circle. Cut a small hole in the center to make a steam vent.
-With a pastry brush, coat the dough tops with egg wash. Bake for 15-20min or until golden brown.
-Let stand 5-10min before enjoying!