Creamed dill chicken potpie with puff pastry
SERVES 6 TO 8
Until recently, dill was an underappreciated herb in our
garden. We would mostly grow it for its delicate structure and because it was a
favorite of the swallowtail butterfly caterpillars. It wasn’t until we had
dill in a cream sauce with chicken, accented by a touch of mustard, that we
started making sure we grew enough for the caterpillars and ourselves.
Take that creamed dill chicken and encase it in puff pastry for a potpie, and it
becomes perfect comfort food. Over the winter, grow some dill in your
windowsill, or if you are lucky enough to live in a temperate area like Southern
California, make sure to grow dill in the cool months. But be forewarned: You
may find yourself addicted.
INGREDIENTS
- 2 pounds (910g) boneless, skinless chicken (thighs or breasts)
- Salt and freshly cracked black pepper
- 1/2 cup (1 stick / 113g) unsalted butter, divided
- 4 medium shallots, sliced
- 4 medium cloves garlic, crushed or minced
- 1/2 pound (225g) carrots, cut into 1/2-inch (12-mm) pieces
- 2 cups (330g) fresh corn kernels (from about 2 ears)
- 1/2 cup (120ml) dry white wine
- 2 tablespoons brandy
- 1/4 cup (30g) flour
- 1 cup (240ml) heavy cream, plus more for brushing the pastry
- 1 cup (240ml) chicken stock
- 1 tablespoon grainy mustard
- 1/4 cup (5g) minced dill
- 1 pound (455g) Puff Pastry Dough
DIRECTIONS
- Preheat the oven to (205°C).
- Rinse the chicken and pat it dry. If the chicken pieces are thick, place them between two sheets of plastic wrap and lightly pound them to 1/2 inch (12 mm) thick. Season the pieces with salt and pepper.
- In a large saucepan, melt 2 tablespoons of the butter over medium “high heat. Add the chicken and cook until lightly browned, about 4 minutes on each side. Remove the chicken from the pan and set aside to cool.
- To the same pan, add 1 tablespoon of the butter, then add the shallots, garlic, carrots, and corn and cook over medium heat until the shallots begin to soften, 3 to 5 minutes. Add the wine and brandy and simmer until the pan is almost dry, 12 to 15 minutes.
- Add the remaining 1 tablespoon butter. When it is melted, stir in the flour. Cook, stirring, for 1 minute, then add the cream and stock. Simmer, stirring occasionally, until thickened, about 5 minutes.
- Cut the browned chicken into 1/2-inch (12-mm) pieces and add them to the cream sauce. Add the mustard and dill, then season to taste with salt and pepper.
- Fill a 2-quart (2-L) baking dish with the dill-chicken mixture. Lightly dust a work surface with flour. Roll the puff pastry out to a sheet large enough to cover the top of the baking dish and filling. Place the puff pastry over the filling, then cut a small slit in the top to allow the steam to vent. Brush the pastry with heavy cream.
- Bake for 30 minutes, or until the pastry is deep golden. Serve hot.
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