Posted on July 11th, 2012
Well Collected: The Palihouse Pot Pie
Dish Up A Savory Taste of England In Your Own Kitchen
This week’s London List from Babyccino Co-Founder, Courtney Adamo, has unleashed my enthusiasm for all things Bristish. As I sat quietly at the Pali Hotel the other day, sipping a Latte and tap, tapping away on my keyboard, it occurred to me that I was at the hub of some very useful information! So, I shared my idea with the folks down the way at sister establishment, Palihouse [a favorite stop for dinner and cocktails], and thankfully, they were willing to share a few secrets! So, enjoy the fruits of my epiphany. This is definitely a dish we should all have in our “Comfort Food” arsenals. Let me know if you try it……Thanks Palihouse!
Palihouse Chicken Apricot Pot Pie
1 rotisserie chicken (or homemade roast chicken) dark and white meat picked and shredded
Bones and skin of rotisserie chicken saved
1 carrot large dice
1 rib celery large dice
1 medium onion quartered
1 bay leaf
1 sprig thyme whole
2 quarts water
4oz flour by weight
4 oz butter by weight
1 quart heavy cream
1 cup medium diced celery
1 cup medium diced carrots
2 cups medium diced onions
1 cup frozen peas
1 cup dried Mediterranean apricots quartered
1 sprig thyme chopped fine
3 tablespoons parsley chopped fine
1 tablespoon sage chopped fine
1 tablespoon rosemary chopped fine
1 package frozen puff pastry, or your favorite pie dough recipe.
1 egg beaten with 1 tablespoon of water
Preheat oven to 375 degrees
Pick and shred the meat off your chicken and set aside.
Place chicken bones and skin and any roasting juices in a 4qt stockpot and cover with 2 qts water and large dice carrot, celery, onion, thyme and bay. Bring to a boil and reduce to a simmer for one hour. Strain and set aside.
In an 8 qt stockpot, start melting 4 oz of butter. Once it is all melted, pour in 4oz flour all at once and whisk until fully incorporated. Cook on medium heat until light golden brown. Add celery and onions and sauté until soft and translucent. Add carrots and sauté 2 more minutes. Whisk in 1 qt heavy cream and roasted chicken broth, add dried apricots and bring to a boil. Reduce to a simmer for 15 minutes while the apricots plump. Add chopped herbs and season with salt and pepper. Stir in picked chicken and frozen peas.
Fill your favorite ramekins or pie tin with filling and cover with appropriate sized top, brush edges with egg wash to seal and brush top with more egg for golden brown crust. If you are using puff pastry be sure to score it lightly (don’t cut all the way through) with a paring knife to allow for it to expand when it cooks.
Cook for 15-20 minutes until golden brown
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