Title: Chicken Pot Pie Nouveau
Categories: Polkadot, Epona, Chicken
Yield: 4 Servings
2 c Chicken broth; up to 2-1/2 c
2 c Sliced carrots
4 Sprigs fresh rosemary
4 oz Sugar snap peas, halved
1 c Pearl onions
2 tb Unsalted butter
2 tb Flour
2 c Cooked chicken, cut into
-strips
1/2 lb Puff pastry
1 Egg
1 ts Water
Bring 1 C. broth to a boil, add carrots & rosemary, boil 4 minutes.
Drain, reserving liquid. Discard rosemary. Blanch snap peas, drain,
rinse under cold water, add to carrots.
Cut a small "X" in the root end of each onion, bieng careful not to
cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set
aside.
Melt butter in a saucepan, add flour and cook, whisking over
medium-low heat for 3 - 4 minutes. Add reserved carrot liquid and
enough broth to equal 2 c. Cook, whisking, until thickened. Add a
sprig of rosemary, cover, set aside to cool.
Lightly butter four 1-1/2 c ramekins. Place a portion of chicken in
each, followed by a portion of the vegetables. Pour the thickened
sauce over each mixture. Cover ramekins and place in refrigerator.
On a cool, floured surface, roll out pastry to form a 1/4" thick
rectangle. Cut into 4 rectangle.
Whisk water and egg together, brush the outside rim of each ramekin
with egg wash. Drape pastry over top and seal edges. Trim any
excess dough and chill in freezer for 20 minutes.
Preheat oven to 475 and bake 15 to 18 minutes, til pastry is puffed
and well-browned.
(adapted from The New Basics Cookbook)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
