• Df1d07849cb5f2f9872431684a0f780c

Boar's Head Chicken Pot Pie


Serves 5people
sauté onions in oil and butte till translucent – add garlic
cook 1 minute (you can add a couple of slices of prusuetto to oil - shredded
add 1/3 cup vodka, let vodka reduce 8- 10 minutes
add 1 1/2 cup tomato sauce
add to pasta – stir in 1/2 cup parmesan cheese and top with fresh basil
In a small saucepan, bring 1 cup of the chicken stock to a gentle boil. Add carrots and thyme sprigs, boil 5 minutes, Drain, reserving the liquid, discard thyme.
Using the same saucepan, bring water to a boil and cook the beams, just under a minute, drain, rinse and add to the carrots.
Pierce the onions at the bottom with the tip of a knife and boil in the pain with fresh water for 10 minutes or until tender. Rinse under cold water, peel and set aside
Melt the butter in a small saucepan. Add the flour and whisk over medium heat. Whisk in heavy cream. Add reserved carrot liquid and the remaining stock. Whisk until thickened, 3 to minutes. Add the chopped thyme, parsley, season to taste with salt and pepper, cover, and set aside
Lightly flour a 1 ½ quart round casserole dish, line with the beans, carrots, onions, and chicken, pour in the sauce.
Preheat oven to 475, brush off pastry sheet with the egg water mixture, place pastry overtop, draping down the sides and pressing to seal the crimp, Place pie in freezer 20 minutes to keep pie from leaking. Bake pie for15 minutes or until pastry is lightly browned.

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