If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Pot Pie and Chicken Pop-Tart
...in your mind.
You must accept cookies to see this video.
Chicken Pot Pie and Chicken Pop-Tart
If chicken pot pie is good, wouldn't a chicken pop tart be better?
3 cups chicken broth, plus a few tablespoons for the cornstarch
1/4cup heavy cream
1tablespoon soy paste or soy sauce
Kosher salt and coarse ground black pepper
2tablespoons corn starch mixed into 2 tablespoons water
Store bought pie dough
1 egg, beaten
Directions
Pie
Preheat oven to 425
Combine1 teaspoon each of the sage, thyme, paprika and salt & pepper – mix well
Lightly oil chicken, season both sides with the mix and put into the oven until 160degrees
Melt butter in a large skillet and add the onion, carrot & celery – cook 3-5 minutes or until the onion is translucent
Stir in remaining sage, thyme and paprika – give it about a minute then add the vermouth
Let most of the liquid evaporate for a couple minutes, then sprinkle flour over the top
Stir well a couple minutes to incorporate, then start adding the broth, about a half cup at a time, making sure it becomes smooth before adding more
Then add the heavy cream and soy – mix well, bring to a simmer and stir in the cornstarch/water mix (it’s called a slurry) let simmer 3-5 minutes or until starting to thicken
Cut chicken into bite sized pieces until you have roughly 3 cups worth (more is fine) let cool slightly
Using the pie dough, you can make 4 small, individual pies or one large one
In any case, fill your pie dish, cover with the dough, make a couple slits in the top and brush with the beaten egg
Bake until golden brown and beautiful, roughly 25-30 minutes
Remove and let cool about 10 minutes before serving
Pop Tart
Let filling cool
Cut out 2 rectangles of pie dough
Put about 1/3 cup of filling in the center of one rectangle
Brush the edges with the beaten egg, and top with remaining dough
Crimp edges with a fork to seal, then either bake until golden brown, or shallow fry in 350 degree oil until beautiful -about 4 minutes