(serves 8-10, or 2 pies)
1. 3 CUPS WATER (16 OZ)
3/4 CUP WHITE WINE (4OZ)
¾ TBS organic chicken base
1 ½ TBS DRIED TARRAGON
1 1/2 TSP SALT
PREHEAT OVEN TO 450. BRING ABOVE MIXTURE TO A BOIL IN A LARGE POT AND ADD
2. 2 LBS BONELESS SKINLESS CHICKEN BREASTS
AND slowly SIMMER (JUST BELOW FULL BOIL) FOR EXACTLY 4 MINUTES. REMOVE FROM LIQUID AND RESERVE. LET CHICKEN REST FOR A MINUTE OR TWO AND CUT INTO LARGE CHUNKS, APPROXIMATELY 1.5 INCHES EACH. Add
3. 1/4 TEASPOON salt
dash ground black pepper
toss and reserve, covered.
TO BOILING LIQUID ADD
4. 2 MEDIUM CARROTS (APPROXIMATELY 1.5 LBS) SLICED ON THE DIAGONAL
8 oz FROZEN PEARL ONIONS
AND BLANCH FOR 2 MINUTES EXACTLY. STRAIN AND RESERVE POACHING LIQUID. IN A LARGE SAUCEPAN, MELT OVER HIGH HEAT
5. 2 TBS BUTTER (2 0Z)
ADD CARROTS AND ONIONS FROM ABOVE AND SAUTE FOR 2 MINUTES EXACTLY. ADD
6. 1.5 LBS BUTTON MUSHROOMS SLICED APPROXIMATELY ½ INCH THICK
1 ½ TSP SALT
AND SAUTE FOR EXACTLY 2 MINUTES. IN ANOTHER VERY LARGE SKILLET MELT
7. 4 TBS BUTTER
5 1/4 TBS + 1 1/2 TSP flour
UNTIL YOU HAVE A SLIGHTLY COOKED (GOLDEN BROWN BUT COOKED THROUGH) ROUX. THEN ADD
8. 3/8 cup heavy cream
4 1/2 TBS GOLDEN SHERRY
4 1/2 TBS LEMON JUICE
3/4 TSP NUTMEG
1 1/2 TSP GROUND BLACK PEPPER
3/4 TSP TARRAGON
1 1/2 TBS FINELY CUT CHIVES
3 TBS CHOPPED PARSLEY
ADD TO ROUX UNTIL BLENDED, AND THEN ADD
9. ALL POACHING LIQUID FROM ABOVE
AND BRING TO A BOIL UNTIL JUST THICKENED AND STIR CONSTANTLY TO AVOID LUMPS (CONSIDER BALL WHISK). ADD ALL VEGETABLES AND CHICKEN AND COOK OVER MEDIUM HEAT FOR APPROXIMATELY 5 MINUTES. OFF HEAT, ADD
10. 10 ounces FROZEN BABY PEAS
AND ASSEMBLE IN LARGE BAKING DISH WITH BISCUIT DOUGH (TO FOLLOW BELOW) WITH 2 TBS FINELY CUT CHIVES AND 2 TBS CHOPPED PARSLEY IN DOUGH, AND AN EGG WASH ON TOP.
BRING CONTENTS OF BAKING DISH TO FIRST BUBBLE STAGE OVER HIGH HEAT ON STOVE AND COOK AT 450 IN HOME OVEN FOR 20-22 MINUTES OR 12 MINUTES IN A COMMERCIAL OVEN.
BISCUIT crust for Chicken Pot pie (2 PIES)
7 TABLESPOONS COLD SALTED BUTTER (CUT IN QUARTERS)
2 CUPS ALL-PURPOSE FLOUR
½ TEASPOON SUGAR
1 1/4 TEASPOONS SALT
1 TABLESPOON BAKING POWDER (MAKE SURE IT'S NEW!)
¾ CUP COLD MILK
2 TABLESPOONS CHOPPED PARSLEY (NOT DRIED)
2 TABLESPOONS FRESH SNIPPED CHIVES
EGG WASH: 1 BEATEN EGG PLUS ONE TABLESPOON HEAVY CREAM
IN BOWL OF FOOD PROSCESSOR COMBINE FLOUR, SUGAR, SALT, AND BAKING POWDER AND PULSE TWICE.
ADD COLD BUTTER AND PULSE UNTIL MIXTURE RESEMBLES COARSE CRUMBS (8-10 TIMES).
POUR MILK IN TOP SLEEVE SLOWLY WHILE PULSING, APPROXIMATELY 20-25 TIMES. PEA SIZED CRUMBS WILL FORM. DO NOT PULSE UNTIL DOUGH PULLS AWAY FROM SIDES OR BISCUITS WILL BE TOUGH.
POUR CRUMBS ON FLOURED SURFACE.
ADD FRESH HERBS.
KNEAD 2-3 TIMES UNTIL DOUGH JUST COMES TOGETHER. PAT DOWN to APPROXIMATELY ½ INCH THICKNESS or slightly more. ONE quantity OF THIS RECIPE SHOULD MAKE TWO CRUSTS AFTER SHAPED IN OVAL FROM PATTERN, PLUS ASTERISK ON TOP.
ASSEMBLE OVAL ONTO CHICKEN MIXTURE, AND PAINT EGG WASH GENEROUSLY ON TOP. FREEZE IMMEDIATELY.
Krizia, aka MissK, is one of our recipe testers that will be sharing her experience with us. She is an international author of an acclaimed food guide and she's also a former self-taught personal chef who helped people make smart lunch choices. Krizia's approach to healthy eating is about keeping it simple, approachable and REAL!
In June 2009 (two months after launching Eat Smart Age Smart), Krizia was awarded with the nomination of ‘Top 200 Health Blogger' in the Healthy Eating category by Well Sphere. Well Sphere has over 3000 health bloggers as part of their network, but only 200 (located in 35 countries) have received the mention of ‘Top Health Blogger'!
Congratz, MissK! You can visit Krizia's on Eat Smart Age Smart:
http://www.eatsmartagesmart.com/
Our second recipe tester was Shari with Rev-a-Shelf. Boy, do we ever need people like her in our life!
She takes our kooky kitchen experience to a new level by providing organizational tools for our kitchens to simplify our lives. She was a fantastic addition to the show! Her website is: www.rev-a-shelf.com
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