Tuesday, September 28, 2010
I seem to be going through a phase where nothing I cook turns out very pretty. I blame this on my oven. I even rotated the pie a few times, but alas and alack, it did not get that uniformly golden glow that a pie should have. Luckily, it was still pretty tasty. I say pretty tasty because I was expecting a bit more, but ultimately, it tastes like chicken pot pie. But with more leeks. And mushrooms. Which shouldn't have been unexpected really, seeing as I used my chicken pot pie recipe and added more leeks and mushrooms. I know. I worry about me too sometimes.
CHICKEN, LEEK AND MUSHROOM PIE
inspired by fig jam and lime cordial
1 large or 2 small chicken breasts
1 C half and half or cream (Divided, 1/2 C for poaching chicken, 1/2 C for pie)
1-2 T olive oil
1 container mushrooms (what are those, 8oz?)
4 carrots, cut into coins
1/4 C white wine or vermouth
salt and pepper
1 T flour
2 t thyme
1 half recipe dough
1 egg, or 1/4 C egg beaters mixed with water for egg wash
Salt and pepper the chicken. Add 1/2 C of cream or half and half. Cook at 350 for 20-30 minutes, don't allow it to dry out. You want it moist. When your chicken is done, cut or tear it into bite sized pieces. While the chicken is cooking, slice the leeks into rings and soak in a bowl of water to remove the sand and grit. In a pot, boil some water. Add your carrot coins and cook for 2 minutes. Remove the coins and set aside. In a large pan, add 1-2 T olive oil. Heat to medium. Add the leeks and cook for 5 minutes until softened a bit. Add the mushrooms and cook until the mushrooms are tender. Add the tablespoon of flour stir so that it coats the leeks and mushrooms, then cook for 1-2 minutes. Next raise the heat a bit and the poaching liquid from the chicken and the white wine. Give it 1-2 more minutes. Add the carrots and chicken. If it looks dry add up to an additional 1/2 C of cream. Increase your oven temperature to 425. Put your chicken mixture in a large pie dish. Roll out the dough to cover the top. Brush with egg wash. Bake at 425 for 20 minutes or until the crust is golden brown.