Chicken Pie with Leeks and Wild Mushrooms
Recipe: Chicken Pie with Leeks and Wild Mushrooms
From: Faye Levy's International Chicken Cookbook
Serves: 4-6
1 medium onion, sliced
2 small carrots, sliced
2 bay leaves
1/2 tsp. dried thyme
salt & pepper
3-4 c. water
2 lb. chicken thighs
1/2 to 1 oz. dried mushrooms (porcini, morels, shiitake, etc.)
1 Tbsp. vegetable oil
4 Tbsp. (1/2 stick) butter
1 lb. (2 large) leeks, white and light green parts, thoroughly cleaned and sliced thinly
salt & pepper
4 Tbsp. + 1 tsp. flour
1-1/2 c. chicken broth (from poaching thighs)
1/2 c. whole milk, half-and-half, or heavy cream
1 Tbsp. chopped fresh tarragon (or 1 tsp. dried crumbled)
2 Tbsp. chopped fresh parsley
1 c. cooked fresh or frozen corn kernels
1 frozen puff pastry sheet (half of a 17-1/2 oz. pkg.)
1 egg, beaten, to glaze
Combine sliced onion, sliced carrots, bay leaves, thyme, salt & pepper in a large sauté pan with 3 c. water. Bring to a simmer, add chicken thighs and more water if needed so chicken is just covered. Return to a simmer, cover, and cook over low heat until tender, about 45-50 minutes. Remove chicken from poaching liquid to cool; strain off vegetables and reserve 1-1/2 c. liquid.
Soak mushrooms in hot water for 30 min. Remove from water. Discard stems if using shiitake mushrooms. Slice mushrooms. Remove skin and bones from poached chicken and cut meat in chunks.
Heat oil and 1 Tbsp. butter in large deep skillet, add leeks and a little salt & pepper. Cover and cook over low heat, stirring occasionally, 10 min. or until tender but not brown.
Melt remaining 3 Tbsp. butter in heavy casserole or Dutch oven. Add flour and cook over low heat 2 min. Gradually stir in chicken broth and bring to a boil, stirring. Add mushrooms. Simmer over low heat 5 min., stirring often. Stir in milk or cream. Simmer 2 min. or until thickened. Stir in tarragon, parsley, chicken, corn, and leeks. Season to taste with salt and pepper.
Adjust oven racks to upper 1/3 and lower 1/3. Heat oven to 425 degrees. Lightly butter a 9" pie pan.
Spread filling evenly in pan, mounding slightly in center. Roll out puff pastry sheet to enlarge it to a 10" square. Brush edge of pie pan with egg. Set pastry over filling and press to make it stick to edge of dish. Cut off excess pastry and reserve. Brush top of pie with beaten egg. Make pastry decorations from excess by cutting circles and crescents with a round cutter of 2" or less. Set them on the pie and brush with egg. Refrigerate pie 10 minutes.
Set pie on upper oven rack and place a baking sheet on shelf below to catch any drips. Bake 20 minutes, then reduce temperature to 350 degrees and bake 10 more minutes until crust is golden brown. To serve, cut through crust with knife and serve filling with large spoon.
Notes:
This was one of my SO's finds, and it's tasty; add a big salad and you have dinner complete.
From: Faye Levy's International Chicken Cookbook
Serves: 4-6
1 medium onion, sliced
2 small carrots, sliced
2 bay leaves
1/2 tsp. dried thyme
salt & pepper
3-4 c. water
2 lb. chicken thighs
1/2 to 1 oz. dried mushrooms (porcini, morels, shiitake, etc.)
1 Tbsp. vegetable oil
4 Tbsp. (1/2 stick) butter
1 lb. (2 large) leeks, white and light green parts, thoroughly cleaned and sliced thinly
salt & pepper
4 Tbsp. + 1 tsp. flour
1-1/2 c. chicken broth (from poaching thighs)
1/2 c. whole milk, half-and-half, or heavy cream
1 Tbsp. chopped fresh tarragon (or 1 tsp. dried crumbled)
2 Tbsp. chopped fresh parsley
1 c. cooked fresh or frozen corn kernels
1 frozen puff pastry sheet (half of a 17-1/2 oz. pkg.)
1 egg, beaten, to glaze
Combine sliced onion, sliced carrots, bay leaves, thyme, salt & pepper in a large sauté pan with 3 c. water. Bring to a simmer, add chicken thighs and more water if needed so chicken is just covered. Return to a simmer, cover, and cook over low heat until tender, about 45-50 minutes. Remove chicken from poaching liquid to cool; strain off vegetables and reserve 1-1/2 c. liquid.
Soak mushrooms in hot water for 30 min. Remove from water. Discard stems if using shiitake mushrooms. Slice mushrooms. Remove skin and bones from poached chicken and cut meat in chunks.
Heat oil and 1 Tbsp. butter in large deep skillet, add leeks and a little salt & pepper. Cover and cook over low heat, stirring occasionally, 10 min. or until tender but not brown.
Melt remaining 3 Tbsp. butter in heavy casserole or Dutch oven. Add flour and cook over low heat 2 min. Gradually stir in chicken broth and bring to a boil, stirring. Add mushrooms. Simmer over low heat 5 min., stirring often. Stir in milk or cream. Simmer 2 min. or until thickened. Stir in tarragon, parsley, chicken, corn, and leeks. Season to taste with salt and pepper.
Adjust oven racks to upper 1/3 and lower 1/3. Heat oven to 425 degrees. Lightly butter a 9" pie pan.
Spread filling evenly in pan, mounding slightly in center. Roll out puff pastry sheet to enlarge it to a 10" square. Brush edge of pie pan with egg. Set pastry over filling and press to make it stick to edge of dish. Cut off excess pastry and reserve. Brush top of pie with beaten egg. Make pastry decorations from excess by cutting circles and crescents with a round cutter of 2" or less. Set them on the pie and brush with egg. Refrigerate pie 10 minutes.
Set pie on upper oven rack and place a baking sheet on shelf below to catch any drips. Bake 20 minutes, then reduce temperature to 350 degrees and bake 10 more minutes until crust is golden brown. To serve, cut through crust with knife and serve filling with large spoon.
Notes:
This was one of my SO's finds, and it's tasty; add a big salad and you have dinner complete.