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2. Heat a large skillet over medium high heat and add the butter and
vegetable oil. Sauté the chicken for 2-3 minutes, until lightly browned but
not cooked through. With slotted spoon, remove chicken to bowl.
3. In the same pan over medium-high heat sauté the carrots, celery and
mushrooms 5 minutes. With slotted spoon, remove vegetables to another
bowl. Stir thawed pearl onions and peas into vegetables.
4. Prepare the sauce: In the same pan, melt the butter over medium heat.
Add the flour and whisk until the mixture is bubbling and smooth, about
2 minutes. Remove from heat and gradually whisk in stock, cream, and
thyme. Return skillet to heat, bring to a simmer, stirring constantly. Cook
for 2 minutes until sauce has thickened and is smooth. Season with salt
and pepper. Stir in reserved chicken and vegetables. Set aside to cool
for about 20 minutes.
5. Preheat the portable oven to 400°. Spoon cooled chicken and vegetable
mixture into a 10-inch deep-dish pie plate. On a lightly floured surface,
roll out the pastry into a circle 11-inches in diameter. Place pastry on top
of chicken mixture. Trim pastry edge, fold overhang under and press
gently all around baking dish to make a decorative edge. Reroll any
trimmings and cut out to make a decorative design for top of pie. Brush
pastry with beaten eggwash. Using a knife, cut 3 slits in center of pie.
6. Bake 25 to 30 minutes or until pastry is golden brown, chicken and
vegetables are tender and filling is heated through.
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WOLFGANG’S
CLASSIC CHICKEN POT PIE
Serves 6
INGREDIENTS
Pastry:
2 cups all-purpose flour
2 tablespoons snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp Cheddar cheese
2 egg yolks
5 or 6 tablespoons heavy cream
Chicken and Vegetables:
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch slices
1 stalk celery, cut into 1/2-inch slices
1/2 pound crimini or shiitake mushrooms, sliced
1 x 10 ounce package frozen pearl onions, 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 (see separate recipe)
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 egg with 1 tablespoon water, beaten
METHOD
1. Prepare the pastry: Place the flour and chives in a bowl. Using a pastry
blender or your fingertips, work in the butter until mixture resembles
coarse crumbs. Add the cheese and work in until just blend. In a small
bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle
the yolk mixture over the pastry dough, a little at a time, stirring with a
fork until pastry comes together. Add remaining cream if necessary.
Knead lightly until just combined. Press pastry into a circle. Wrap in
plastic wrap and refrigerate until needed.
(Continued next page.)
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