Here's my recipe, javaandjazz:
CHICKEN OR TURKEY POT PIES
5-6 T. butter
2 lg. carrots, cut into chunks, ¾ -1 inch thick
10-12 oz. fresh pearl onions, peeled (or ½ # frozen, added at end)
1 1/2 – 2 c. mushrooms, wild, domestic, or a mix, cleaned and halved or quartered
1 lg. leek, white and pale green part only, cleaned and sliced
1 lg. or 2 sm. shallot (s), minced
1 T. fresh thyme leaves
1 clove garlic, minced
1/3 c. all purpose flour
3. c chicken or turkey stock
1/3 c. dry white wine
1/3 c. heavy cream
Salt and pepper to taste
2 ½ c. cooked chicken or turkey, in chunks and pieces
2 T. chopped fresh flat leaf parsley
½ c. frozen or fresh green peas
Yields about 8 c. filling
Pie or puff pastry—enough for 6 individual pies or 2 9- or 10-inch pies
Melt 1 T. Butter in lg. skillet over med. heat. Saute carrots 8-10 minutes until barely tender.
Set aside in separate bowl. [If using fresh pearl onions, add another T. of butter and sauté
6-8 minutes until they begin to soften. Add to bowl.] Add another T. butter, raise heat to
med. high, and sauté mushrooms until they begin to brown. Add to bowl.
Melt remaining butter in same pot over medium heat. Add leeks; sauté about 5 minutes, and
add shallots, thyme, and garlic to leeks. Sauté another 3-4minutes. Add flour and stir 2 minutes. Stir
in broth and white wine. Increase heat to high and bring to boil, stirring constantly.
Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, 5-6
minutes. Season with salt and pepper.
Preheat oven to 375. To bowl of sautéed ingredients, add chicken or turkey. Pour gravy over
mixture in dish. Stir to blend. Cool 45 minutes.
Add parsley & peas [and frozen pearl onions if not using fresh] to mixture in bowl.
Butter casserole dish (or individual-portion dishes). Pour in filling. Top with pastry, pressing
Edges to seal. Cut hole or slits to vent. Bake on top rack of oven, about 30 minutes, until pastry
is brown and filling is bubbling.
Vegetarian: omit meat; increase amounts of carrots and mushrooms (and more butter for
sautéing ); substitute vegetable stock for poultry stock.
Beef variation: omit poultry stock, white wine, poultry; substitute equal amounts of beef stock,
dry red wine, and small cubes of chuck, browned well, or pieces of leftover steak.
Love, love, love that this is one of those dishes that can be endlessly played around with! Here's what I plan on doing (it's going to have to wait at least a few days until I have some time).
Note: haven't made this yet, I'm just pulling together bits from different recipes and hope to make this next week, crossing my fingers this will be tasty
Crust: Jim Dodge's with a little parmigiano and lemon thyme mixed in (just a top crust)
2 chicken breasts + 4 thighs rubbed with olive oil and oven roasted, then shredded
1 lb cremini mushrooms
1 bag frozen pearl onions
2 oz chopped prosciutto or bacon
rind of 1/2 lemon
2 tsp thyme
1 tsp dijon mustard
Cook the mushrooms, onions, and bacon in butter, sprinkle in 1/4 cup flour and stir, add in 1 cup chicken stock, 1 cup white wine, 3/4 cup cream, cook for a few minutes until thickened, then add in the chicken, lemon rind, thyme, and dijon. Maybe some parsley would be nice. Pour it into a pan and throw a top crust on it and bake.
Call me crazy, but would a curry version be tasty?
Sorry no, but that does sound absolutely delicious! You made me want to go peruse recipes for it and I came across one that adds in prosciutto, lemon peel, and thyme. I'm thinking some pearl onions sound good, or some shallots. I'm going to have to make this, and hope somebody posts a lovely recipe. Oh and I just found one that mixes a little parmigiano into the crust, yum!
Is this British food?