Recipe
November 4, 2013
Chicken Pot Pie With Winter Root Vegetables
Step 1: Preheat the oven to 400 ?F.
Step 2: Melt the butter in a 12-inch cast-iron or other heavy ovenproof skillet over medium heat. Add the onions, celery, carrots, parsnips, turnips, and garlic and cook, stirring occasionally, for about 10 minutes, or until the root vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour, without browning. Raise the heat to medium-high and stir in the broth, followed by 3/4 cup of the milk, the cream, and the thyme. Bring to a simmer, reduce the heat to medium-low, and simmer gently, stirring occasionally, for about 5 minutes, or until the vegetables are tender. Remove from the heat and stir in the chicken. Season to taste with salt and pepper. Cool slightly, then remove and discard the thyme stems.
Step 3: In a small bowl, mix the egg and the remaining 1 tbsp milk with a fork to combine. On a lightly floured work surface, roll out the pastry into a 13-inch square.
Step 4: Brush some of the egg mixture over the edges of the skillet. Lay the pastry over the pan and gently press the overhanging edges of pastry so they adhere to the sides of the pan. Lightly brush more of the egg mixture over the pastry and sprinkle with salt. Transfer to the oven and bake for about 30 minutes, or until the pastry is deep golden brown and puffed. Cool slightly and serve.
See more recipes from Curtis Stone.
Reprinted with permission from What’s For Dinner? (2013 Appetite by Random House Canada)
Directions
Yield:
Step 1: Preheat the oven to 400 ?F.
Step 2: Melt the butter in a 12-inch cast-iron or other heavy ovenproof skillet over medium heat. Add the onions, celery, carrots, parsnips, turnips, and garlic and cook, stirring occasionally, for about 10 minutes, or until the root vegetables are almost tender. Sprinkle in the flour and stir well for about 1 minute to cook the flour, without browning. Raise the heat to medium-high and stir in the broth, followed by 3/4 cup of the milk, the cream, and the thyme. Bring to a simmer, reduce the heat to medium-low, and simmer gently, stirring occasionally, for about 5 minutes, or until the vegetables are tender. Remove from the heat and stir in the chicken. Season to taste with salt and pepper. Cool slightly, then remove and discard the thyme stems.
Step 3: In a small bowl, mix the egg and the remaining 1 tbsp milk with a fork to combine. On a lightly floured work surface, roll out the pastry into a 13-inch square.
Step 4: Brush some of the egg mixture over the edges of the skillet. Lay the pastry over the pan and gently press the overhanging edges of pastry so they adhere to the sides of the pan. Lightly brush more of the egg mixture over the pastry and sprinkle with salt. Transfer to the oven and bake for about 30 minutes, or until the pastry is deep golden brown and puffed. Cool slightly and serve.
See more recipes from Curtis Stone.
Reprinted with permission from What’s For Dinner? (2013 Appetite by Random House Canada)
Quentin Bacon