![]() ![]() Beat the egg and 1 teaspoon water in a small bowl. Roll the overhanging dough under itself and crimp the edges with your fingers. On a lightly floured surface, roll out the pie dough into an 11-inch round, about 1/8 inch thick. Transfer the filling to a 9 1/2-inch deep-dish pie plate and let cool until no longer steaming, about 20 minutes.īake the pot pie: Preheat the oven to 375˚ F. Add the shredded chicken, parsley and peas and stir to combine and heat through season with salt and pepper. Remove the pot from the heat and stir in the heavy cream. Bring to a gentle boil and cook until thickened, 2 to 3 minutes. Pour in 1 3/4 cups of the strained chicken broth (save the rest for another use). Stir in the flour until the vegetables are evenly coated. Add the vinegar and cook until the liquid has evaporated, about 1 minute. Add the 3 minced garlic cloves and the thyme and cook until softened, 1 minute. Add the potato, 1 teaspoon kosher salt and 1/2 teaspoon pepper and cook until the potato is slightly softened, about 5 minutes. ![]() ![]() Add the onion, carrots and celery and cook, stirring occasionally, until softened, 10 to 12 minutes. Melt the butter in a large pot or Dutch oven over medium heat. Wipe out the saucepan return the strained broth to the pan and keep at a very gentle simmer over low heat. Strain the liquid through a fine-mesh sieve into a medium bowl discard the cheesecloth pouch. Remove the chicken to a plate using tongs. Reduce to a rapid simmer and cook until the chicken is cooked through, about 15 minutes. Bring the corners together to form a pouch and tie with a piece of kitchen twine.Ĭombine the chicken, chicken broth and cheesecloth pouch in a medium saucepan and bring to a boil. Make the filling: Pile the 2 crushed garlic cloves, bay leaf, lemon peel, peppercorns and coriander seeds on a square of cheesecloth. Wrap in plastic wrap and refrigerate while you make the filling, at least 1 hour. (Add 1 to 2 more tablespoons ice water if the dough is too dry.) Form the dough into a disk. Add the vinegar and 2 tablespoons ice water and pulse just until the dough starts to come together into a ball. Add the butter and pulse 7 or 8 times until the butter is in pea-size bits. Make the dough: Combine the flour, sugar, salt, thyme and chives in a food processor and pulse a few times to evenly combine. ![]()
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