| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Infood01 | 1 | servings | |
INGREDIENTS
| 15 | Chicken thighs; roasted with skin | |
| ; on | ||
| 2 | qt | Chicken stock |
| 1 1/2 | c | Flour |
| 1 | Stick butter | |
| 1 | tb | Garlic; chopped |
| 3 | c | Carrots; chopped and cooked |
| 3 | c | Peas; blanched |
| 3 | c | Pearl onions; cooked |
| 1/4 | c | Parsley; chopped |
| 2 | Sprigs fresh thyme | |
| Salt and flesh ground pepper |
INSTRUCTIONS
Heat butter and garlic in a 4-quart stock pot over medium heat. Saute garlic until golden then incorporate flour. Work it together with a wire wisk in order to create a paste, or roux. When fully combined, add chicken stock, stirring constantly to avoid lumps. Once the base of the sauce is finished, simmer on medium heat for 15 minutes to allow for sauce to thicken. Once the sauce has come to a gravy-like consistency, season with salt and freshly ground pepper and set aside. Remove the skin from the chicken thighs and carefully shred the meat into bitesized pieces. Fold the chicken, garlic and vegetables into the chicken "gravy" and finish with chopped herbs. Season the mixture once again with salt and pepper, and hold in a warm place until ready to serve. For the crust, preheat the oven to 375 degrees. The crust is a commercial puffed pastry cut to the size of the bowl you wish to use. To cut the pastry, simply turn the bowl upside down onto the puffed pastry and cut along the edge of the bowl with a sharp knife. Place 4 round crusts on a cookie sheet and bake for 8 to 10 minutes or until the dough puffs up and has a golden brown color. When ready to serve, fill each bowl with the pot pie mix and garnish with a puffed pastry crust and fresh herbs. Yield: 4 servings Converted by MC_Buster. NOTES : Recipe Courtesy of Tyler Florence, Exec. Chef, Cafeteria Restaurant, NYC Recipe by: IN FOOD TODAY SHOW #INI258 Converted by MM_Buster v2.0l.
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