Restaurant: Waverly Inn
Chef: John DeLucie
Meats: chicken breast, chicken thighs
Produce: carrots, celery, mushrooms, onion, peas
Dairy: butter, egg, heavy cream
Spices: salt, pepper
Sauces: Tabasco sauce, Worcestershire sauce
Cooking Method: Bake
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Chicken Pot Pie Ingredients:
3 chicken breasts, cut up
6 chicken thighs, cut up
1 medium onion, diced
2 stalk celery, sliced
3 whole carrots, chopped
Dash of Salt
Dash of Pepper
1 cup baby carrots, chopped, blanched, and shocked in ice water
1 cup frozen green peas, blanched and shocked in ice water
1 cup crimini mushrooms, quartered, sauteed in butter, and cooled
1/2 cup pearl onions (fresh or frozen), peeled, blanched, and shocked in ice water
1 sheet frozen puff pastry
1 egg, beaten
Chicken Sauce Ingredients:
3 tablespoon butter
3 tablespoon all-purpose flour
1/4 cup chicken broth (from leftover stock)
1/2 cup heavy cream
1/2 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
Dash of Salt
Dash of Pepper
Chicken Stock Procedure:
Preheat oven to 425 degrees F. Prepare chicken and stock: Place chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot until chicken is no longer pink, approximately 25 minutes. Strain the broth, and set aside to use in the chicken cream sauce.
Chicken Procedure:
Remove chicken and cool; cut into bite-size pieces.
Chicken Sauce Procedure:
Prepare chicken sauce: Melt the butter in a medium saucepan. Once the butter has melted, stir in the flour. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, add Tabasco, Worcestershire, salt, and pepper.
Assembly Procedure:
In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9" by 13" casserole dish. Pour the chicken sauce over the mixture.
Cut puff pastry to fit casserole dish, leaving a 2-inch border. Cut a hole in the center of the pastry to allow steam to escape. Brush egg over edge of serving bowl as food glue and around crust. Lay puff pastry over filling crimping edges, trimming edges if necessary.
Finishing Procedure:
Bake until crust is golden brown, and filling is bubbly, approximately 25 minutes. Let stand 5 minutes before serving.
Restaurant: Waverly Inn
Recipe Type: Authentic
Recipe Author: Chef John DeLucie
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://abcnews.go.com/
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3 chicken breasts, cut up
6 chicken thighs, cut up
1 medium onion, diced
2 stalk celery, sliced
3 whole carrots, chopped
Dash of Salt
Dash of Pepper
1 cup baby carrots, chopped, blanched, and shocked in ice water
1 cup frozen green peas, blanched and shocked in ice water
1 cup crimini mushrooms, quartered, sauteed in butter, and cooled
1/2 cup pearl onions (fresh or frozen), peeled, blanched, and shocked in ice water
1 sheet frozen puff pastry
1 egg, beaten
Chicken Sauce Ingredients:
3 tablespoon butter
3 tablespoon all-purpose flour
1/4 cup chicken broth (from leftover stock)
1/2 cup heavy cream
1/2 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
Dash of Salt
Dash of Pepper
Chicken Stock Procedure:
Preheat oven to 425 degrees F. Prepare chicken and stock: Place chicken, onion, celery, carrots, salt, and pepper in large stockpot; cover with water. Simmer in covered pot until chicken is no longer pink, approximately 25 minutes. Strain the broth, and set aside to use in the chicken cream sauce.
Chicken Procedure:
Remove chicken and cool; cut into bite-size pieces.
Chicken Sauce Procedure:
Prepare chicken sauce: Melt the butter in a medium saucepan. Once the butter has melted, stir in the flour. Add the reserved chicken stock and heavy cream. Stir constantly until mixture comes to a boil. Reduce heat and simmer for 2 minutes. Remove from heat, add Tabasco, Worcestershire, salt, and pepper.
Assembly Procedure:
In a nonreactive bowl combine baby carrots, peas, mushrooms, pearl onions, and chicken. Pour mixture into a 9" by 13" casserole dish. Pour the chicken sauce over the mixture.
Cut puff pastry to fit casserole dish, leaving a 2-inch border. Cut a hole in the center of the pastry to allow steam to escape. Brush egg over edge of serving bowl as food glue and around crust. Lay puff pastry over filling crimping edges, trimming edges if necessary.
Finishing Procedure:
Bake until crust is golden brown, and filling is bubbly, approximately 25 minutes. Let stand 5 minutes before serving.
Restaurant: Waverly Inn
Recipe Type: Authentic
Recipe Author: Chef John DeLucie
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source: http://abcnews.go.com/
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