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.

 

Ingredients

  • 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)
    ?

Directions

  1. Preheat oven to 400°F.
  2. 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”.
  3. Heat olive oil in a large cast iron skillet if baking in this pan or a just a large skillet.
  4. Add minced garlic and briefly sauté over medium heat.
  5. Add onion and celery.  Cook until softened. 
  6. Then add the quartered mushrooms and sauté until soft.
  7. Add the velouté sauce and mix until hot. 
  8. Next add the diced chicken, pearl onions, roasted potatoes, peas, and thyme.
  9. Simmer until hot and check for consistency, seasoning (add salt if needed and some fresh ground black pepper) and remove from heat.
  10. If baking in individual crocks, using a pastry brush, lightly egg wash rim of crock and then fill with the finished chicken mixture.
  11. 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.
  12. ***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.
  13. Place prepared potpies in a pre-heated oven and bake about 20 minutes or until pastry is golden.    
  14. Serve with a garden salad to make a complete meal.

 

 

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