Hurricane Chicken Pie
Hanging in and hunkering down calls for comfortable eats!
This weekend, Rockland, Maine was nearly ground zero for what was predicted to be a rare New England hurricane. In typical blasé fashion, we decided to ignore all warnings from tv weather persons (in sweaters) and went about our usual ruckus postponing panic until all we could do was strap things down and hope the boat insurance was paid.
Thankfully, I had put in a stock of food and drink (and propane,) just in case power failed, and, charged Kindle in hand, got ready for a storm day read-a-thon. Well, luckily, the wind came from the Northwest, the harbor stayed relatively calm and despite big gusts and a lot of rain, we survived. Power never flickered and the only casualty was a wicker chair that decided to fly off the deck into our dog yard.
Around mid afternoon, I decided to make some dinner. Dave loves chicken pie, so, off I went. With some fresh chicken, refrigerator items and some staples from the freezer, I got to work. Here’s the recipe:
Hurricane Chicken Pie
Preheat oven to 375 degrees F.
Ingredients:
4 meaty chicken thighs (boneless and skinless)
2 ribs celery, chopped
2 large carrots, chopped
1 large yellow onion, chopped
2 cloves garlic, smashed
12 ounces sliced mushrooms
3 T olive oil
2 T unsalted butter
1 T “Better than Bouillon” chicken stock base
1 t (or 2 sprigs) rosemary or thyme (not both)
3 cups chicken stock (homemade)
1/2 c flour
1/3 c cream or half and half
Salt and fresh ground pepper
1 cup frozen peas (uncooked)
1 thawed package Dufour Puff Pastry
1 beaten egg
Equipment:
Half sheet pan lined with foil and fitted with rack
Large sauce pan
12” pie plate
Pastry brush
Method:
Place chicken thighs “opened out” on racked sheet pan.
Generously salt and pepper both sides. Roast in 375 degree oven for 20 minutes or until nearly done.
Remove from oven and allow to cool. Increase oven temperature to 425 degrees
Shred chicken when cool.
Meanwhile, heat olive oil over medium heat. Add carrots, celery, onion and garlic. Cook about 3 minutes until slightly translucent.
Add mushrooms and herbs continue to cook another 15 minutes or so stirring once in a while to keep things from sticking.
Add butter and bouillon Paste. When melted, dust with flour and stir to incorporate and cook slightly. Begin adding stock, 1 cup at a time allowing each addition to fully incorporate before adding the next. Add 1 t or so of Asian fish sauce. (I know, sounds gross, but it really kicks up the flavor.) Stir in shredded, roast chicken.
Allow to cook gently, about 5 minutes till thick and velvety. Throw in a cup of frozen peas and remove pan from heat. Let the mixture rest for a while (15 to 20 minutes)
With pastry brush, paint the rim of the pie plate with beaten egg to help puff pastry adhere to the dish.
Taste cooled filling mixture and adjust seasonings. Pour into the pie pan to fiull but not overflowing. Unfold the thawed puff pastry sheet and stretch slightly. Drop over the filled pie centering as best you can. Fold under excess and crimp and press edges to the pie plate. Brush puff with egg and cut vents to allow steam to escape.
Place the pie plate on the foiled sheet pan. (To catch drips) and put into over for 20 minutes. Reduce heat to 375 degrees and cook an additional 15 minutes until very golden brown.
remove from oven and rest for at least 15 minutes before serving.
Goes well with a zippy salad, bread and butter pickles and a nice Chablis.
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