15 Chicken thighs; roasted with
-skin
; on
2 qt Chicken stock
1 1/2 c Flour
1 Stick butter
1 tb Garlic; chopped
3 c Carrots; chopped and cooked
3 c Peas; blanched
3 c Pearl onions; cooked
1/4 c Parsley; chopped
2 Sprigs fresh thyme
Salt and flesh ground pepper
Heat butter and garlic in a 4-quart stock pot over medium heat. Saute
garlic until golden then incorporate flour. Work it together with a
wire wisk in order to create a paste, or roux. When fully combined,
add chicken stock, stirring constantly to avoid lumps. Once the base
of the sauce is finished, simmer on medium heat for 15 minutes to
allow for sauce to thicken. Once the sauce has come to a gravy-like
consistency, season with salt and freshly ground pepper and set aside.
Remove the skin from the chicken thighs and carefully shred the meat
into bitesized pieces. Fold the chicken, garlic and vegetables into
the chicken “gravy” and finish with chopped herbs. Season the mixture
once again with salt and pepper, and hold in a warm place until ready
to serve. For the crust, preheat the oven to 375 degrees. The crust
is a commercial puffed pastry cut to the size of the bowl you wish to
use. To cut the pastry, simply turn the bowl upside down onto the
puffed pastry and cut along the edge of the bowl with a sharp knife.
Place 4 round crusts on a cookie sheet and bake for 8 to 10 minutes
or until the dough puffs up and has a golden brown color. When ready
to serve, fill each bowl with the pot pie mix and garnish with a
puffed pastry crust and fresh herbs.
Yield: 4 servings
Yields
1 servings
