A Conscious Feast by Nicole Aloni

Chicken Pot Pie Recipe

Chicken Pot Pie; photo M. Rodriguez

This simple and impressive dish can be prepared up to a week in advance, frozen, and popped in the oven at party time. It truly recreates what most of us think we remember from childhood (my mother was never this kind of a scratch cook). At first glance, this appears to be a LONG ingredient list. But most of this is pantry items you’ll already have on hand, so don’t pass this by.

I serve it on a plate by itself with a garnish of fresh herbs and a drizzle of pesto, or marooned in a pool of couscous to soak up the glorious juices. You don’t really need any vegetable sides since they’re all in the “bag.” Purchased puff pastry provides the crispy, easy, buttery crust.

This recipe can be prepared in individual oven-to-table bowls or as a large pie in a 13 x 9-inch baking dish.

EASE OF PREPARATION: Worth the effort

BEVERAGE TO ACCOMPANY: Chardonnay or Sauvignon Blanc

Makes 6 (1 1/2-cup) or 8 (1 cup) portions (10 cups of filling)

• 1 1/2 cups homemade chicken stock (or Swansons’s organic, slow sodium)
• 2 1/2 ounces dried porcini or shiitake mushrooms
• 2 pounds boneless, skinless free range chicken breasts
• 2 cups julienne carrots
• 1 1/2 cups frozen, thawed pearl onions
• 1 1/2 cups halved sugar snap peas or lima beans
• 6 tablespoons unsalted butter
• 1/2 cup minced fresh shallots (about 6)
• 1 1/2 tablespoons minced fresh garlic
• 5 tablespoons all-purpose flour
• 3/4 cup dry vermouth
• 2 teaspoons freshly grated lemon zest
• 2 tablespoons minced fresh thyme or tarragon
• 1/2 cup minced fresh Italian parsley
• Dash hot pepper sauce or sprinkle of cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon ground white pepper
• 4 slices bacon, cooked and crumbled (optional)
• 4 (17-ounce) packages frozen puff pastry, thawed in the refrigerator

1. Heat 1/3 cup of the chicken stock until very hot. Cover the dried mushrooms with the hot chicken stock; set aside to soak until cool. Drain the mushrooms and reserve the liquid. Cut any large mushrooms in half.
2. Cut the chicken breasts into 2-inch chunks. In a large microwave-safe container, combine the chicken and 1/2 cup of the chicken stock. Cover loosely and cook on high for 3 minutes. Add the carrots, pearl onions, and sugar snap peas. Re-cover and cook in high for 4 to 5 minutes, until the chicken is firm and barely cooked. Drain and reserve the liquid.
3. Add the mushroom broth and the chicken poaching liquid to the remaining chicken broth. Heat the mixture in the microwave or on the stovetop to hot but not boiling, and remove from heat.
4. Making the roux: Melt the butter in a large saucepan over medium heat. Add the shallots and garlic and sauté for 2 to 3 minutes, until softened. Add the flour, whisking to blend. Cook, stirring, 2 to 3 minutes. Whisk in the hot stock mixture and vermouth. Simmer briskly, stirring until thick, 5 to 6 minutes. Let cool.
5. In a large bowl, combine all of the vegetables, chicken, lemon zest, and herbs.
6. Add the sauce to the bowl of chicken and vegetables and toss to combine. Add the hot pepper sauce, salt, and white pepper. (Stir in the bacon, if using.)
7. On a lightly floured board, roll out the puff pastry sheets to about 13 inches each. For individual pot pie, cut 2 pieces of pastry from each sheet: 6-to 7-inch circles depending on the size of your baking bowls. Fill each bowl with 1 to 1 1/2 cups filling. Brush the edge of the bowl with cold water. Drape the pastry over the chicken and press onto the rim of the bowl. Chill for at least 30 minutes or freeze up to 1 week in advance.

Preheat the oven to 425° F.

8. Transfer the pot pies to a baking sheet. Bake for 20 minutes, until golden (if you are cooking one large pot pie, bake for 30 to 35 minutes). Remove and let rest for 5 to 10 minutes before serving.

VARIATION

Put a Greek spin on the recipe by using a combination of boneless chicken breasts and thighs in this heartier-flavored dish. In Step 4, whisk in 3 tablespoons brandy and 1 1/2 cups grated kasseri with the chicken stock and vermouth and cook until thick.

In Step 6, add 1/2 cup pitted kalamata olives, 2 tablespoons minced fresh oregano, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cinnamon. Increase the lemon zest to 1 tablespoon. Complete as directed above.