Jans Autumn Chicken Pot Pie Food

AUTUMN CHICKEN POT PIE

Steps:

• To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.
• When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.
• Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
• To make the filling:
• Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
• While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.
• Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
• Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
• Preheat the oven to 375 degrees F.
• Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.
• Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.
• Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
• MMMMMM...tastes like chicken!

JAN'S AUTUMN CHICKEN POT PIE

Steps:

• DOUGH.
• In large bowl combine flour, ginger, lemon zest and salt.
• With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
• Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
• Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
• Preheat oven to 450°F.
• FILLING.
• In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
• Reduce heat to low and gradually whisk in chicken soup.
• Stir in onions, carrots, apples, apricots, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly.
• Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
• notes: I steamed the chicken with some Vege-spice sprinkled over and cook for 20minutes.
• I also sometimes use individual as my DD (8) loves to have her own pie.

MODERN CHICKEN POTPIE

Steps:

• Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook, stirring often, until fat is rendered and bacon is golden brown. Adjust the heat so the bacon slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until mushrooms are browned and slightly softened.
• In a sealable plastic bag, combine flour, thyme, paprika, 2 large pinches salt and 1 large pinch pepper. Add chicken and shake well to coat.
• In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar. Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper and vinegar and adjust the seasonings. Turn off heat and stir in parsley.
• Heat oven to 400 degrees.
• Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is piled high with filling, place on a baking sheet to catch any overflow before transferring to oven.
• Bake until crust is browned and filling is bubbling, 20 to 30 minutes.
• Let cool slightly, at least 10 minutes, before serving with a big spoon. If desired, garnish each serving with parsley.

AUTUMN VEGETABLE POT PIE

Steps:

• In a large heavy pot, melt the butter over medium heat and cook until browned.
• Add the vegetables and stir to coat with the butter. Cook until slightly softened, about 2-3 minutes.
• Add the white wine, and simmer the vegetables another 7 minutes or until the vegetables are nice and soft.
• Add the 1/4 cup flour, and stir the vegetables and flour until they are coated. (The veggies will look a little gummy.) Cook for about 2 minutes until the raw flour flavor is cooked off.
• Add the chicken broth and simmer for about 15 minutes until the stew base is thickened.
• Add about 2 teaspoons of fresh thyme to the pot, and season the pot with Kosher salt.
• Preheat an oven to 350 degrees F.
• Spoon the stew into a deep pie dish. (Or do 6 individual oven proof bowls.).
• Roll out the sheet of puff pastry with the 1 Tablespoon of flour. Drape the sheet of puff pastry over the top of the pie dish and the stew.
• Brush the top of the pie with the cream. Cut a few slits in the top of the pie crust, to let the steam escape.
• Place the pie plate or the individual bowls on a sheet pan and bake in the oven until the insides are bubbling and the puff pastry is golden (about 45-50 minutes for the pie plate size, 25-30 minutes for the individual bowls.).
• Serve hot!

AUTUMN CHICKEN POT PIE

Steps:

• For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
• Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
• When ready to use remove from fridge about 20 minutes to allow to warm up.
• To make the filling:.
• Coat bottom of stock pot with olive oil and put over medium heat.
• Add onions, celery, and carrtos.
• Sprinkle with salt and saute for 7 to 8 minutes.
• Add garlic and sweat for 2 to 3 more minutes.
• add Chicken and Chicken stock.
• Stock should cover chicken if not then add enough water to cover chicken.
• Bring to boil and then simmer for 30 minutes.
• While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
• When chicken is cooked, remove it and the veggies from the stock.
• Remove meat from bones and stir in bowl withy veggies. add squash.
• Add salt if needed.
• Stir in green beans and sage.
• Melt 4 Tbls butter in saucepan.
• Add flour and stir to combine. Cook for 6 to 7 minutes.
• whisk in the stock made when the chicken boiled.
• Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
• Preheat oven to 375.
• Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
• Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
• Cut a couple of vents in top and brush with egg wash.
• Bake for 30 to 35 minutes.