I seem to be on a puff pastry roll these days. I know I know, it makes a whole lotta difference if the puff pastry is homemade. But frozen store-bought ones make life a lot easier. Don't you agree?
I like to reduce food wastage by using vegetable scraps to enhance the flavors of the stock. It has been a common practice in my kitchen. Of cos, you don't have to, but it is a step closer to sustainable cooking/baking. You can switch the ingredients around a bit. This is in fact a stew covered with puff pastry after all.
You can use celery instead of leeks, you can use parsnips instead of carrots, or omit the mushrooms, chilies and peas entirely. It is totally up to your palate. Remember, you are the artist of your own canvas. I really hope you will give this hearty pot pie a try. It goes really well, especially this time of the year.
Ingredients:
(Make 1 ten inch pie)
Chicken Stock Homemade, 700g
Chicken Thigh Boneless Skin-on, 2
Chicken Breast Boneless Skinless, 2
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Duck Fat, 2 TBSP + More
Yellow Onion Finely Sliced, 1
Carrots Oblique Cut, 2
Leeks Thinly Sliced, 2
Swiss Brown Mushrooms Finely Sliced, 200g
Unsalted Butter, 1 TBSP
Garlic Finely Minced, 3 Cloves
Green Peas Frozen, 150g
Red Chilies Thinly Sliced Deseeded, 1
Parsley Finely Chopped, A Handful
Dried Tarragon, Pinch
Unbleached All Purpose Flour, 40g
Store-Bought Frozen Puff Pastry, 1 Sheet
Egg Lightly Beaten, 1
Equipment:
Cast Iron Skillet
Oven
Directions:
Please visit my "How To Make Chicken Stock" page for the recipe.
I like to use my vegetable scraps to infuse more flavors into the chicken stock. I would cook the stock for about 8 to 10 mins, cover and steep until ready to use.
Season the chicken generously with salt, pepper and mushroom powder. Rubbing and coating the chicken well.
In a skillet over medium-hight heat, add 2 TBSP of duck fat.
Once the duck fat is heated up, add in the chicken thigh, skin side down.
Sear until the bottom is crispy browned.
Repeat for the other side as well as the chicken breast.
Remove from heat once the chicken is 3/4 cooked and rest on a plate.
In the same skillet, add 1 TBSP of duck fat.
Once the duck fat is heated up, add onion.
Season with salt and pepper.
Saute until translucent.
Add in carrot and saute to combine well.
Add 1 more TBSP of duck fat.
Cover and cook until the carrots are fork tender.
*Stir occasionally to prevent burning.*
Add in leeks, mushrooms and garlic.
Saute until well combined.
Deglaze with butter.
Season with salt and pepper.
Once the mushroom starts to sweat and caramelize, add in peas, chilies, parsley and tarragon.
Saute until well combined.
Drain the infused stock by passing it thru a sieve and into a large bowl.
Deglaze the skillet with half of that stock.
Cook and reduced a bit, about 5 mins.
Add in flour and stir to combine well.
Add in the remaining stock.
Stir until well combined.
The chicken should be cooled enuff to handle, coarsely slice the chicken into bite size pieces and add into the skillet.
Don't forget the chicken juices.
Give it a quick stir and cook for about 3 to 5 mins to reduce slightly.
Remove from heat and set aside.
Preheat the oven to 220 degree celsius or 425 fahrenheit.
Cover the entire skillet with puff pastry.
Trim off any excess overhanging puff pastry.
*Follow the manufacturer's instructions on thawing your puff pastry.*
Brush the pastry with some egg wash.
Slit some slashes on the pastry to allow air to escape during the baking process.
Wack into the oven and bake for 20 to 25 mins.
The fillings should be bubbling up.
Reduce the temperature to 190 degree celsius or 375 fahrenheit and continue baking for another 15 to 20 mins or until the pastry is golden brown and the fillings are thickened.
Set aside to cool down slightly.
Slice and serve.
Super chickenlicious...
Mama Mia...