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French Chicken Pot Pie
I went a little off script with Ina's French interpretation of Chicken Pot Pie. She calls for cooking the chicken yourself, but I saved a lot of time by just buying a rotisserie chicken from the store. I also added frozen pearl onions from Trader Joe's, because I'm crazy like that (and also because half a bag of them were just hanging around taking up valuable real estate in my freezer).
Prep Time: 00:40
Cook Time: 00:40
1 rotisserie chicken
3/4 tablespoons ( stick) unsalted butter
4 cups chopped leeks, white and light green parts ( leeks)
5 cups (- inch-diced) carrots ( carrots)
4 teaspoons minced garlic ( cloves)
8 ounces cremini mushrooms, stems discarded; sliced
1/4 cup minced fresh tarragon leaves
1/3 cup all-purpose flour
21/2 cups good chicken stock, preferably homemade (recipe follows)
6 tablespoons cream sherry
1/2 cup heavy cream
1 (10 oz) package frozen peas
1/2 (10 oz) package frozen pearl onions (trader joe's has 'em)
1 box of frozen puff pastry (ina prefers pepperidge farm)
1 extra-large egg beaten with tablespoon water, for egg wash
fleur de sel
1Preheat the oven to 400 degrees.
2Grab that rotisserie chicken and remove all the meat. Discard the skin and bones and cut the meat in 3/4-inch dice. You should have about 5 cups of chicken.
3Meanwhile, heat the butter in a medium heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the leeks and carrots and sauté over medium-high heat for 8 to 10 minutes, until they begin to soften.
4Add the garlic, mushrooms, and tarragon and cook for 5 minutes. Sprinkle on the flour and cook for 30 seconds, stirring constantly.
5Add the chicken stock and sherry, bring to a boil, then lower the heat and simmer for 2 minutes, until the mixture is slightly thickened. Add the cream, 2 teaspoons salt, and 1 teaspoon pepper and simmer for 5 minutes.
6Stir in the frozen peas, pearl onions and chicken, taste for seasonings, and pour the mixture into a baking dish. (Ina divided these into 6 individual bowls, but not everyone is a special snowflake who gets an individual pie, so my guests had to just scoop their servings out of the baking dish like mere mortals. Sorry not sorry!)
7On a lightly floured board, roll the puff pastry until it is about an inch larger than the baking dish. Place a pastry over the dish, adhering it with the egg wash. Brush the pastry with egg wash (don't go crazy, or you'll have scrambled eggs on your pot pie) and sprinkle with fleur de sel and pepper. Make three 1-inch slits in each pastry for steam to escape. Refrigerate the dish for at least 30 minutes (or up to a day, or freeze for up to a moth).
8Place on a sheet pan lined with parchment paper and bake for 30 to 40 minutes, until the crust is golden brown and the filling is bubbly. Serve hot.
Adapted from "Make it Ahead" by Ina Garten
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