Chicken Pot Pies

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Just like Mom used to make, this chicken pot pie is great comfort food. Poached chicken and sauteed vegetables are mixed in a rich velouté sauce, covered with pie crust and baked.

Ingredients

Filling:
2 med. carrots, julienned
2 bulbs fennel, julienned
4 ribs of celery, sliced
6 garlic cloves, chopped
1 yellow onion, julienned
Butter for sautéing
Salt and pepper, to taste
3-4 lb. chicken
Chicken stock or water

Velouté:
4 oz. butter
1 cup flour
1 qt. chicken stock
1 qt. heavy cream
2 tbsp. chopped parsley
1 tbsp. chopped chives
Salt, pepper, and herbs, to taste

Pot Pie Pastry:
3 cups flour
12 oz. butter or shortening
1 cup ice water
Egg wash

Steps

1. Prepare Filling: Sauté the carrots, fennel, celery, garlic, and onion in butter until caramelized. Season with salt and pepper; set aside.

2. Poach chicken in chicken stock or water seasoned with salt and pepper; cool in liquid. Remove cooled chicken and cut meat from bones.

3. Prepare Velouté: In saucepan, melt butter. Stir in flour and cook, stirring, 3-4 min. until the roux gives off a nutty aroma. Stir in stock and cream. Whisk until sauce begins to boil. Season with salt, pepper, and herbs.

4. Prepare Pastry: In mixer beat flour and butter until it forms pea-sized pieces of dough. Gradually add water and mix until dough comes together. Refrig_erate until firm.

5. Preheat oven to 400°F. Divide dough into six 3-oz. balls. Roll out each ball on a floured surface to a circle large enough to cover an individual round ramekin.

6. Mix cooked chicken and vegetables into velouté. Fill 6 ramekins with filling mixture. Cover with pastry and crimp edges. Brush with egg wash.

7. Bake pot pies 20-30 min. until golden.

Source: Recipe from Chef Jon Buchanan

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources