|
Egg Pot Pie
serves 6
2 quarts chicken broth
2 pounds boneless,
skinless chicken breasts, optional
2 medium carrots, cut into 1/4-inch slices
1/2 cup fresh peas
1 onion, chopped
6 tablespoons unsalted butter
6 tablespoons flour
1 tablespoon freshly chopped thyme
1/4 teaspoon
freshly grated nutmeg
4-5 hard-cooked eggs, peeled & sliced
1 sheet
puff pastry
1 egg, beaten slightly for glaze
In a large sauce pan,
bring the chicken broth to a boil.
Add the chicken breasts and simmer for 5
minutes.
Remove from the heat and let sit, covered for 10 more minutes.
Remove the chicken from the stock and let cool.
When cooled, shred
chicken with a fork and set aside.
Return broth to a simmer and add the
carrots and cook 5 minutes.
Then add the peas cook 1 minute.
Add the peas
and cook another minute.
Remove the vegetables with a slotted spoon and add
to the chicken.
In another sauce pan, cook the onion in the butter over
moderately low heat, until softened.
Add the flour and cook the roux,
stirring for 3 minutes.
Add 3 cups of the reserved hot broth in a stream,
whisking constantly.
Let the sauce simmer for 5 minutes.
Add the thyme,
nutmeg and salt and pepper to taste.
Pour the sauce over the chicken mixture
and stir gently to combine.
Stir in eggs.
Transfer to a 9-inch pie plate
and bring to room temperature.
On a lightly floured surface, roll out the
puff pastry into a 10" round.
When the filling is cooled, gently place the
pastry over the top of the dish and press the edges to the rim to seal.
Cut
three vents near the center to release the steam while cooking.
Brush top
with egg glaze.
Preheat oven to 350F.
Bake 45 minutes, or until top is
golden and filling is bubbling.
|
