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Category: Casseroles - Chicken and Turkey
Yield/Servings:6
Prep Time: Cook Time: Total Time:
Pastry
2 cup s all-purpose flour
2 tablespoon s snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp Cheddar cheese
2 egg yolks
6 tablespoon s heavy cream
Chicken and Vegetables
2 tablespoon s unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch slices
1 stalk celery, cut into 1/2-inch slices
1/2 pound crimini or shiitake mushrooms, sliced
1 x 10 ounce package frozen pearl onions, thawed
3/4 cup frozen petite peas, thawed
Sauce
6 tablespoon s unsalted butter
1/4 cup all-purpose flour
1 1/2 cup s chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
salt
Freshly ground black pepper
1 egg with 1 tablespoon water, beaten
Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blend. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle. Wrap in plastic wrap and refrigerate until needed.
Heat a large...
see full recipe at: wolfgangpuck.com
Recipe Source: wolfgangpuck.com
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Wolfgang's Classic Chicken Pot Pie Recipe by Wolfgang Puck
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Wolfgang's Classic Chicken Pot Pie Recipe is a truly American dish especially good in the winter when even Californian nights get cold. Wolfgang Puck's Classic Chicken Pot Pie Recipe is a simple and relatively easy to prepare recipe.
Category: Casseroles - Chicken and Turkey
Yield/Servings:
Prep Time: Cook Time: Total Time:
Pastry
2 cup s all-purpose flour
2 tablespoon s snipped chives
3/4 cup unsalted butter, chilled, cut into small pieces
1 cup shredded sharp Cheddar cheese
2 egg yolks
6 tablespoon s heavy cream
Chicken and Vegetables
2 tablespoon s unsalted butter
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch slices
1 stalk celery, cut into 1/2-inch slices
1/2 pound crimini or shiitake mushrooms, sliced
1 x 10 ounce package frozen pearl onions, thawed
3/4 cup frozen petite peas, thawed
Sauce
6 tablespoon s unsalted butter
1/4 cup all-purpose flour
1 1/2 cup s chicken stock
1/2 cup heavy cream
1 teaspoon minced fresh thyme
salt
Freshly ground black pepper
1 egg with 1 tablespoon water, beaten
Prepare the pastry: Place the flour and chives in a bowl. Using a pastry blender or your fingertips, work in the butter until mixture resembles coarse crumbs. Add the cheese and work in until just blend. In a small bowl, whisk together the yolks and 5 tablespoons of the cream. Sprinkle the yolk mixture over the pastry dough, a little at a time, stirring with a fork until pastry comes together. Add remaining cream if necessary. Knead lightly until just combined. Press pastry into a circle. Wrap in plastic wrap and refrigerate until needed.
Heat a large...
see full recipe at: wolfgangpuck.com
Recipe Source: wolfgangpuck.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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