Chicken Pot Pies

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

Comfort food classics like chicken pot pie are trending on menus. They're also perennial favorites of customers at both restaurants and noncommercial operations. For his traditional version of the recipe, chef Jon Buchanan combines poached chicken and sauteed vegetables with a rich velouté sauce, then covers the filling with scratch-made pie pastry before baking.

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
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources