A farewell to the Paris Olympics: Chicken pot pie with a French twist.
By Julie Brinkley
If you need a little comfort in your life, it’s time to make a chicken pot pie.
This recipe for a comfort classic comes with a French twist, which I thought was a fitting tribute to the end of the Paris Olympics.
Click here to watch how I make this delicious dish!
WHAT YOU NEED
1 rotisserie chicken, shredded
2 Tbsp. olive oil
2 large shallots, thinly sliced
2 carrots, thinly sliced on the diagonal
2 celery stalks, thinly sliced
3 Tbsp. butter
3 Tbsp. flour
1/2 cup dry white wine
1 Tbsp. freshly chopped tarragon, plus extra sprigs for garnish
2 cups chicken stock
1/2 cup heavy cream
1 Tbs. freshly chopped parsley
1/2 cup frozen peas
2 puff pastry sheets, thawed and cut into rectangles
1 egg, lightly beaten
Coarse salt and freshly ground pepper.
HOW TO MAKE IT
Preheat oven to 375 degrees.
In a large cast iron skillet, heat oil over medium-high heat; add shallots, carrots and celery and sauté about five minutes, until they start to soften and brown in places.
Season with a pinch of coarse salt. Move the veggies out and cover to keep warm.
Back in the skillet, melt butter over medium heat.
Once it’s foaming, add flour and whisk until smooth and becomes golden-brown, 30 seconds to a minute.
Add white wine and chopped tarragon and let bubble while you whisk another 30 seconds.
Season with a pinch of salt and gently pour in the chicken stock, whisking as it becomes smooth.
Once all the stock is in, pour in the heavy cream and whisk another 30 seconds.
Turn the heat down to low and let it simmer for 10 minutes then add vegetables, shredded chicken, frozen peas and chopped parsley. Stir until everything is covered in sauce.
Arrange the puff pastry shapes on top of the pot pie, overlapping in places. Brush the tops with the beaten egg, and bake 30-40 minutes, until the puff pastry is golden brown and lightly puffed.
Let it rest about 10 minutes, and then serve family style with another sprig of fresh tarragon on top.
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