Lucien
08-25-2010, 03:59 PM
Pastry
2 cups all-purpose flour
2 tablespoons snipped fresh chives
6 ounces unsalted butter, chilled, cut into small pieces
1 cup shredded sharp Cheddar cheese
2 large cage-free egg yolks
6 tablespoons heavy cream
Chicken&Vegetables
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
2 medium organic carrots, cut into 1/2-inch slices
1 stalk organic celery, cut into 1/2-inch slices
1/2 pound cremini or shiitake mushrooms, sliced
1 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 organic chicken broth
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 large egg, beaten with 1 tablespoon water
First, make the pastry. Put the flour and chives in a bowl. Add the chilled butter pieces and, using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the cheese and work it in just until blended. In a small bowl, whisk together the egg yolks and 5 tablespoons of the cream. While stirring with a fork, sprinkle in the yolk-cream mixture a little at a time until the pastry comes together, adding the remaining cream if necessary. Knead lightly just until combined. On a lightly floured surface, press the dough into a circle. Wrap in plastic wrap and refrigerate until needed.
For the chicken and vegetables, heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken and saute until lightly browned but not fully cooked through, 2 to 3 minutes. With a slotted spoon, remove the chicken to a bowl.
In the same pan over medium-high heat, saute the carrots, celery, and mushrooms for 5 minutes. With the slotted spoon, remove the vegetables to a separate bowl. Stir the thawed pearl onions and peas into the sauteed vegetables.
For the sauce, melt the butter in the same pan over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove the pan from the heat and gradually whisk in the broth, cream, and thyme. Return the skillet to the heat and bring the sauce to a simmer, stirring constantly. Cook until thickened and smooth, about 2 minutes. Season to taste with salt and pepper. Stir in the reserved chicken and vegetables. Set aside to cool for about 20 minutes.
Meanwhile, preheat the oven to 400 degrees F. Spoon the cooled chicken-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 the pastry on top. Fold the overhang underneath itself and, with your thumb and forefinger, press gently all around the baking dish to make a decorative pastry edge. Brush pastry with the beaten egg-and-water mixture. With the tip of a small, sharp knife, cut 3 vent slits in the pastry at the center of the pie.
Bake the pie until the filling is bubbling and the pastry is deep golden brown, 25 to 30 minutes. Use a large serving spoon to scoop the filling and pastry onto individual serving plates or into large shallow serving bowls.
2 cups all-purpose flour
2 tablespoons snipped fresh chives
6 ounces unsalted butter, chilled, cut into small pieces
1 cup shredded sharp Cheddar cheese
2 large cage-free egg yolks
6 tablespoons heavy cream
Chicken&Vegetables
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
2 medium organic carrots, cut into 1/2-inch slices
1 stalk organic celery, cut into 1/2-inch slices
1/2 pound cremini or shiitake mushrooms, sliced
1 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 organic chicken broth
1/2 cup heavy cream
1 teaspoon minced fresh thyme
Salt
Freshly ground black pepper
1 large egg, beaten with 1 tablespoon water
First, make the pastry. Put the flour and chives in a bowl. Add the chilled butter pieces and, using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the cheese and work it in just until blended. In a small bowl, whisk together the egg yolks and 5 tablespoons of the cream. While stirring with a fork, sprinkle in the yolk-cream mixture a little at a time until the pastry comes together, adding the remaining cream if necessary. Knead lightly just until combined. On a lightly floured surface, press the dough into a circle. Wrap in plastic wrap and refrigerate until needed.
For the chicken and vegetables, heat a large skillet over medium-high heat and add the butter and vegetable oil. Add the chicken and saute until lightly browned but not fully cooked through, 2 to 3 minutes. With a slotted spoon, remove the chicken to a bowl.
In the same pan over medium-high heat, saute the carrots, celery, and mushrooms for 5 minutes. With the slotted spoon, remove the vegetables to a separate bowl. Stir the thawed pearl onions and peas into the sauteed vegetables.
For the sauce, melt the butter in the same pan over medium heat. Add the flour and whisk until the mixture is bubbling and smooth, about 2 minutes. Remove the pan from the heat and gradually whisk in the broth, cream, and thyme. Return the skillet to the heat and bring the sauce to a simmer, stirring constantly. Cook until thickened and smooth, about 2 minutes. Season to taste with salt and pepper. Stir in the reserved chicken and vegetables. Set aside to cool for about 20 minutes.
Meanwhile, preheat the oven to 400 degrees F. Spoon the cooled chicken-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 the pastry on top. Fold the overhang underneath itself and, with your thumb and forefinger, press gently all around the baking dish to make a decorative pastry edge. Brush pastry with the beaten egg-and-water mixture. With the tip of a small, sharp knife, cut 3 vent slits in the pastry at the center of the pie.
Bake the pie until the filling is bubbling and the pastry is deep golden brown, 25 to 30 minutes. Use a large serving spoon to scoop the filling and pastry onto individual serving plates or into large shallow serving bowls.