226-251_fword 4_americanSTERLINGFinal ok_RAMSAY 4/5/12 12:22 AM Page 237 226-251_fword 4_american _RAMSAY 02.09.09 16:59 Seite 237
Title:Word World Kitchen (US Edn) Client:Quadrille Publishing Size:197W x 253H(mm)
Chicken pot pie M U C H L I K E T H E B R I T I S H V E R S I O N but with a lighter sauce, this classic American pie is terrific winter comfort food. Traditionally, a whole chicken is poached until tender, then the poaching liquor is reduced to make a flavorful stock for the pie. My simplified, but no less delicious, version uses tender chicken breasts; alternatively you could use leftover chicken from a previous night’s roast. SERVES 4
31/2 tbsp (50ml) butter 1 large onion, peeled and chopped 3 celery stalks, trimmed and diced 1 large carrot, peeled and chopped 1 large potato, peeled and diced generous 1/3 cup (50g) all-purpose flour, plus extra to dust 2 cups (500ml) chicken stock generous 1 cup (250ml) light cream sea salt and black pepper 1lb (500g) skinless, boneless chicken breasts, cut into bite-size pieces 10oz (300g) good-quality ready-made all-butter puff pastry 1 medium egg mixed with 1 tbsp (15ml) water (egg wash), to glaze
Melt the butter in a large, wide pan and add the onion, celery, carrot, and potato. Sauté gently for 10 minutes or until the vegetables are soft. Add the flour and stir well. Cook, stirring frequently, for another 2 minutes to cook out the flour. Pour in the stock and cream and season well with salt and pepper. Bring to a simmer and cook, stirring, for about 5 to 10 minutes until thickened. Add the chicken and simmer for 5 minutes or until the pieces are just cooked through. Taste and adjust the seasoning. Take the pan off the heat and let cool slightly. Preheat the oven to 400°F (200°C). Spoon the chicken filling into one large or 4 individual pie dish(es) to fill to just below the rim(s). Roll out the puff pastry on a lightly floured counter to a large circle, 1/8 inch (3mm) thick. Cut out a circle (or 4 small ones) large enough to form pie lid(s). Reroll the trimmings and cut long strips to fit around the rim of the dish(es). Brush the rim(s) with water, position the pastry strips, and brush these with egg wash. Lift the pastry lid on top and crimp the edges to seal. If you wish, decorate the top of the pie with leaves cut from the pastry trimmings. Brush the pastry with egg wash to glaze. Bake the pie in the oven for 40 to 50 minutes or until the pastry is golden brown and the filling is bubbling hot. Let stand for a few minutes before serving.
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