 |
 |
Chicken Pot
Pie with Chive Mashed Potatoes |
| For
Filling: |
| 2
lbs whole chicken breasts with skin and bones |
| 1
cup pearl onions, unpeeled |
| 2
Jersey Fresh medium carrots, cut into ¼-inch
thick slices |
| 2
Jersey Fresh celery ribs, cut into ¼-inch thick
pieces |
| ½
cup Jersey Fresh peas |
| ¼
pound mushrooms, sliced thin |
2
TBS unsalted butter |
| ¼
cup Jersey Fresh shallots, finely chopped |
1
bay leaf |
| ¼
tsp Jersey Fresh thyme, crumbled |
¼
tsp Jersey Fresh tarragon, crumbled |
| ¼
cup all purpose flour |
1/3
cup Jersey dry white wine |
| 2½
cups chicken broth |
salt
and pepper to taste |
| For
Mashed Potatoes: |
| 1
½ pounds Jersey Fresh potatoes |
¼
cup sour cream |
| 3
TBS Jersey Fresh chives, minced |
salt
and pepper to taste |
|
To
make filling: In
a large saucepan, bring 3 quarts of water to a boil. Add chicken and simmer,
uncovered 25 minutes. Remove pan from heat and transfer chicken to a bowl,
discarding cooking liquid. Cool. Discard skin and bones. Cut chicken into
¾-inch cubes.
Bring 2
quarts water to a boil and cook onions until tender. Transfer onions to
a bowl of cold water, reserving cooking liquid in pan. Peel onions and
add to chicken. Return reserved cooking liquid to a boil and cook carrots
and celery until just tender. Drain carrots and celery and add with uncooked
peas to chicken mixture.
Cook mushrooms
in ½ TBS butter over moderate heat, stirring, until softened and golden
brown and add to chicken mixture. Cook shallots with bay leaf, thyme,
and tarragon in remaining 1½ TBS butter over moderately low heat, stirring,
until soft and pale golden and stir in flour. Cook mixture, stirring,
3 minutes and gradually whisk in wine, broth, salt and pepper to taste.
Simmer sauce 5 minutes, whisking occasionally.
Discard bay leaf. Pour sauce over chicken mixture and stir until combined
well.
For
Mashed Potatoes: Peel potatoes and cut into 1-inch pieces. Cover potatoes
with water and simmer until very tender. Drain potatoes and reserve about
1/3 cup cooking liquid. In batches, force potatoes through a ricer or
food mill fitted with medium disk into a bowl and stir in sour cream,
chives, salt and pepper to taste, and enough reserved cooking liquid to
reach a fluffy consistency. Do not use a food processor. Transfer potatoes
to pastry bag filled with a ½-inch fluted tip.
Spread
filling in a 1½ to 2-quart gratin dish or other shallow baking dish. Pipe
mashed potatoes decoratively in mounds on filling and bake in a pre-heated
425 degree oven until filling is bubbling and potatoes are golden on edges,
about 25 minutes. Serves 4
Contributed
by: Helen Archer, Burlington, NJ |
