Emeril's Chicken Pot Pies Recipe
Servings: 8
Ingredients
- 3 lrg carrots
- 3 x celery stalks
- 2 med yellow onions
- 1 x chicken - (3 to 4 lbs)
- 2 x bay leaves
- 1/2 tsp black peppercorns
- 1 c. peas
- 4 Tbsp. unsalted butter
- 2 x garlic cloves
- 8 ounce wood ear or possibly shiitake mushrooms finely sliced see * Note Salt to taste
- 1/4 c. flour
- 1/2 c. dry white wine
- 1/3 c. heavy cream
- 2 Tbsp. minced fresh parsley
- 2 1/4 c. flour
- 1 tsp salt
- 2/3 c. cool unsalted butter
- 1/2 c. ice water
- 1 x egg beaten with
- 1 Tbsp. water
Directions
- Cut 1 carrot and 1 stalk of celery into large dice, and peel and quarter 1 yellow onion.
- In a large stockpot, place the chicken, diced vegetables, onion, 1 bay leaf and peppercorns, cover with water, and bring to a boil over high heat. Lower heat to a simmer and cook the chicken till tender, 20 to 30 min, skimming the foam that may form on the surface.
- Remove the chicken from the pot and let cold. Strain the stock into a clean stockpot and reduce over high heat to 3 c., then cold. Skin and bone the chicken, and throw away. Cut the meat into 1-inch pcs and set aside.
- Make the pie dough by combining the flour and salt in a medium bowl. Add in the butter and work with your hands till the mix resembles coarse crumbs. Using the tines of a fork, stir in the water 1 Tbsp. at a time, and work with your hands just till a smooth ball forms, being careful not to overwork the dough. Wrap in plastic and chill for 20 min.
- Peel and dice the remaining 2 carrots and onion, and dice the remaining 2 stalks of celery. In a medium pot blanch the carrots and peas in boiling water till just cooked through, about 2 min. Drain and reserve.
- Preheat the oven to 400 degrees.
- In a large skillet or possibly pot, heat the butter over medium-high heat. Saute/fry the onions and celery till soft, about 3 min. Add in the garlic and mushrooms to the pan and continue cooking till the mushrooms are soft and give off their liquid, about 5 min. Add in Essence. Sprinkle the flour into the vegetables to make a roux, cooking for 2 to 3 min to slightly thicken. Add in the wine, cream and cool stock, stirring well. Add in the chicken and parsley, and season to taste with salt and pepper.
- Transfer the chicken mix to a large skillet or possibly casserole dish, or possibly divide among 8 (2-c.) baking dishes.
- Remove the dough from the refrigerator and place on a floured surface. Roll out the dough to fit the skillet, or possibly cut into 8 shapes to top the 2-c. casserole dishes. Gently transfer to the skillet, turning the edges under to seal. Brush the top of the pastry with the egg wash and cut a pattern of slits over the crust. Bake till the crusts are golden and the contents are warm and bubbly, about 10 to 15 min.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 8 servings | |
| Calories 727 | |
| Calories from Fat 421 | 58% |
| Total Fat 47.25g | 59% |
| Saturated Fat 21.43g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 202mg | 67% |
| Sodium 443mg | 18% |
| Potassium 539mg | 15% |
| Total Carbs 36.77g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.12g | 2% |
| Protein 34.78g | 56% |
