Chef Scott Roark’s CHICKEN POT PIE
?SCOTT ROARK – Chef & Director of Nutritional Services from Meals on Wheels in Greenville, South Carolina, makes a healthier alternative to Tim Conway’s “Chicken Tarragon.” Scott will be making Chicken Pot Pie. This is something Chef Roark would make and have served/delivered to 1,500 meals on wheels recipients in ONE DAY.
- 1 Tbsp butter
- 2 Tbsp all-purpose flour
- 3 cups chicken stock, hot
- 1 tablespoon olive oil
- 2 Tsp. minced garlic
- 1/2 yellow onion diced
- 2 stalks celery, again diced
- 1/4 pound quartered cremini mushrooms
- 1 pound cooked diced chicken meat – breasts, or roasted pulled chicken meat
- 1 cup frozen or blanched pearl onions
- 1 cup frozen peas thawed
- 1 cup diced or sliced carrots blanched – or baby carrots are great
- 8 -10 quartered roasted new potatoes
- 4 mushrooms
- 1/2 tsp. dried thyme or a sprig of fresh
- Salt and pepper
- Olive oil
- One store bought piecrust, or sheets of puff pastry (if making individual servings in ramekins or individual crocks).
- 1 Lightly beaten egg (egg wash)
- Preheat oven to 400°F.
- Make paste (roux) using butter and flour then add heated stock. Simmer till slightly thickened and set aside for later use. This is now referred to as “velouté sauce”.
- Heat olive oil in a large cast iron skillet if baking in this pan or a just a large skillet.
- Add minced garlic and briefly sauté over medium heat.
- Add onion and celery. Cook until softened.
- Then add the quartered mushrooms and sauté until soft.
- Add the velouté sauce and mix until hot.
- Next add the diced chicken, pearl onions, roasted potatoes, peas, and thyme.
- Simmer until hot and check for consistency, seasoning (add salt if needed and some fresh ground black pepper) and remove from heat.
- If baking in individual crocks, using a pastry brush, lightly egg wash rim of crock and then fill with the finished chicken mixture.
- Cut a piece of puff pastry to fit the top of crock then lightly brush the top of pastry with egg wash. Make a couple small slits in top of pastry to vent before baking.
- ***If baking in cast iron skillet, fill skillet with chicken mixture. Unroll pie pastry and lay over top of the skillet, then cut several slits in top of pastry to vent.
- Place prepared potpies in a pre-heated oven and bake about 20 minutes or until pastry is golden.
- Serve with a garden salad to make a complete meal.