Night 2 of Culinary Boot Camp at Asphalt Green in Battery Park City. We’ll be using our knife and roasting skills from last week and adding some new techniques: making sauce, sectioning a chicken, making stock, blanching veggies and drinking wine (oh, wait, we have that skill perfected already). Tonight’s class we’ll be making Chicken Pot Pies from scratch, or as my son call is Chicken Pot Nummie. Kids love it, adults love it, cats love it – what can I say, it’s the perfect dish.
This is the recipe from which we’ll be working. Any questions, please ask! I’ll be adding our class pictures to this post tomorrow.
Recipe Yield: 4 servings
|
Ingredient |
Amount |
| Whole Chicken | 1 |
| Olive oil | 3 tablespoons |
| Kosher or sea salt | To taste |
| Black pepper | To taste |
| Homemade Chicken Stock | 5 cups |
| Unsalted Butter | 12 tablespoons (1 ½ sticks) |
| Yellow Onions, chopped | 2 medium |
| All purpose flour | ¾ cups |
| Heavy Cream | ¼ cup |
| Carrots | 2 large |
| Fresh or Frozen Peas | 2 cups |
| Fresh Parsley | 3 stalks |
| Fresh Thyme | 3 stalks |
| Pastry Dough | 1 recipe |
EQUIPMENT NEEDED FOR RECIPE:
| 4 aluminum containers per person (small/round) | Chef knife | Boning knife |
| Large boiling pot | Roasting pan or baking sheet | Aluminum foil |
| Saucepan x 2 | ||
Recipe Instructions:
- Break down chicken (set legs aside for frying/left over carcass should be used for stock). Drizzle olive oil and season chicken breasts and roast with skin and bone in a 350 degree oven on a baking sheet for 30 minutes or until cooked through.
- Heat up chicken stock in a saucepan.
- While chicken is cooking, prep vegetables. Dice carrots, dice onions. Blanche carrots, set aside.
- When chicken breast is finished, remove skin and bone; dice
- In a heavy bottomed sauce pan, melt the butter and sweat the onions. Add the flour and make a roux. Slowly add chicken stock, mixing until thickened. Season and add cream. Add chicken cubes, vegetables and herbs. Mix well.
- Increase oven temperature to 375 F.
- Divide the filling into 4 oven proof containers. Divide the dough into quarters and roll each into an 8 inch circle. Mix egg with a little water and put egg wash on outsides of each circle. Place the dough over the filling/containers, pressing the egg side down onto the outside of the containers. Brush dough with egg wash, sprinkle with s/p and make 3 slits in top of each. Place on baking sheet and bake for 1 hour or until top is golden brown and filling is bubbling hot.
Note: You can make your own pastry dough, or purchase one from the store. If you like a fluffier crust, purchase puff pastry dough instead. You will still use the egg wash to stick the dough to the top of the ramekins.
xo
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