Chef Keith Snow creates a comfort-food classic with seasonal vegetables and homemade pie crust. You’ve never had a pot pie like this one. Harvest Eating principles on display for certain with this amazing dish.
3 ounces White-Meat organic chicken (poached)
1 recipe Pastry or Pie Dough
2 cups Velouté Sauce
All-Purpose flour (for rolling out Pie Dough)
Beans (for “blind baking”)
1/2 cup Butternut Squash, diced into cubes
1/2 cup Rutabaga / Turnip, diced into cubes
1/2 cup Potato, diced into cubes
1/4 cup Peas
1/4 cup Celery, chopped
1/4 cup Onion, chopped
2 tbs Extra Virgin Olive Oil for sweating
pinch Harvest Eating Seasoning(salt & pepper for you!)
1. Using a rolling pin, roll out homemade pie crust until roughly 1/4 inch thick. Place into a non-stick round deep pie pan, cut off extra around rim of pan and set aside. Place aluminum foil over the top of the dough. Pour in dry beans on top of the foil to weigh down the dough. Bake in a 350 degree oven for 15 minutes.
2. In a saucepan over low heat, “Sweat” onion and celery in oil to release their flavors. Do not brown. Season with a pinch of Harvest Eating Seasoning.
3. Steam butternut squash, potato, and rutabaga until tender. (Except peas)
4. In a bowl, gently fold together chicken, vegetables(including peas), and velouté sauce. Season with Harvest Eating Seasoning.
5. Remove pie crust from oven, and discard the aluminum foil and beans. Place the filling mixture into the crust. Top with extra pieces of dough.
6. Bake in a 350 degree oven for 35-45 minutes or until bubbly and golden brown. Careful not to dry it out by cooking too long…remember..everything inside was pre-cooked. so your just heating it up ans browning the crust.
Pate Briseé – Pastry Dough
A surprisingly easy pastry or pie dough, known as a Pate Briseé. If making pie dough, add 2 tbs sugar.
2 Sticks Butter (cold), chopped into half-inch cubes
2 1/2 cups All-Purpose Flour plus some extra as “bench flour”
1 tbs Kosher Salt
1 cup Water (ice-cold)
Directions: 1. Add salt and flour to food processor. Pulse to mix. Add Butter. Pulse until you get small pebble-sized chunks of butter. Careful not to over-work.
2. Add water, pulsing while pouring until mixture starts to come together..not too much!!
3. Dump out mixture onto a cold, hard surface. Using extra flour as needed, mold by hand into a flat disc. Be careful to work quickly as not to melt the butter.
4. Wrap in plastic wrap and refrigerate a minimum of 45 minutes, longer if you can.
One of the 5 classic “Mother Sauces”, this sauce can become the hearty core of many recipes, including the Harvest Eating Chicken Pot Pie.
1/2 cup Butter
1/4 cup All-Purpose Flour
5 cups Clear Chicken Stock
Harvest Eating Seasoning
1. In a saucepan over low heat, combine butter and flour with a whisk to make a roux.
2. Remove from heat to add chicken stock. Whisk slowly to combine.
3. Add a pinch of Harvest Eating seasoning. should thicken slightly. Adjust to a sauce consistency by adding more stock.
It’s surprisingly easy to make your own homemade chicken stock. As a bonus, you’ll get some delicious poached chicken breast.
10 cups Cold Water
4 lb. Organic Chicken Meat & Bones
2 Celery Stalks
2 Carrots (peeled)
1 White Onion (halved)
3 Bay Leaves
1. Place Chicken and all ingredients in a large pot. Add cold water to cover. Simmer over low heat for 1 hour, removing chicken breasts after 20 minutes of simmering, and leaving the bones in the mixture. Drain the stock (use cheese cloth lined strainer
for a very clear stock)and cool quickly before refrigerating or freezing.
2. Refrigerate chicken breasts until cool and tear into small chunks for use in other recipes.