January 22, 2012

Free Range Chicken Pot Pie

Post by Chef Corbin

with pistachio dressed green salad


1- 3 ½ -pound whole free range chicken
3 Litres of water
2 large onions, quartered
2 large carrots, coarsely chopped
1 large leek, sliced
12 small thyme sprigs
1 bay leaf
Filling and assembly
3 tbsp. olive oil
2 red bell peppers, cut into strips
1 large onion, diced
¼ cup diced leeks
¼ cup diced carrots
8 oz shiitake mushrooms, stemmed, caps sliced
4 oz green beans, blanched 1 minute, cut into 1-inch pieces
¾- cup chopped green onions
½- cup sun-dried tomatoes, chopped
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary
½- cup unsalted butter
½- cup plus 2 tablespoons all purpose flour
1 cup milk
¼- cup whipping cream


Place all chicken, vegetables and fresh herbs in large pot with the water, bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.

For filling and assembly: Heat 1 tablespoon oil in large skillet over medium heat. Add peppers, onion, leeks and carrots and cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tbs. of oil in same skillet over medium-high heat; add mushrooms and sauté for approx. 4 minutes. Add to bowl with chicken with the blanched green beans, green onions, sun-dried tomatoes, fresh parsley and rosemary. Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk and cream, bring to boil. Season sauce with salt and pepper. Stir 3 cups of the sauce into chicken mixture and divide evenly into individual large ramekins. Cover each ramekin with puff pastry. Cut a hole in the top of the pastry and bake in a pre-heated oven until golden brown and the filling is hot inside.

Pistachio Dressed Green Salad

2 cups mixed greens
¼ cup micro-greens
2 tbsp. dressing
dry roasted crushed pistachios

Pistachio Vinaigrette

1 shallot, minced
1 garlic clove, minced
3 tbsp. champagne vinegar
1 tbsp. Cider vinegar
½ cup olive oil
¼ cup pistachio oil
¼ cup pistachio nuts, toasted and chopped fine
Salt and pepper to taste