Giovanna Trimpe' - Tucson News Now

Giovanna Trimpe's Chicken Pot Pie

 

Chicken Pot Pie by Holy Chow Author Giovanna Trimpe
In a large pot add:
Prepare chicken and stock.
2-3 chicken breasts - skin and bone in.
three celery stalks and 1/2 onion sliced
Pour just enough water to cover the chicken.
Bring to a boil , then reduce to a simmer until chicken is tender
and easily shredded when pierced with a fork.
Takes about 45 minutes.
Remove the meat from the stock and let it cool enough to handle.
Discard the skin, bones, celery and onions. Set the stock aside to use later.
(this is also a gluten free stock)
Prepare creamed chicken:
In a large saucepan over medium heat melt one stick butter and whisk until smooth.
Add 1/2 of flour and whisk constantly for about two minutes until smooth. Use Corn Starch to be Gluten free. Use a spatula to scrape the sides while whisking. Add to or three cups of your
reserved chicken stock and whisk until very smooth. Add 1 1/2 cups of milk. Increase heat to medium high whisking constantly. Stir in the shredded chicken and cook for about one minute.
Season to taste with Kosher salt, fresh cracked pepper and a few drops of lemon. And set aside.
Add 1/2 teaspoon of nutmeg. Preheat oven to 400 degrees. Butter a very large shallow pie pan.
Prepare the vegetables:
In medium skillet over medium heat melt 2 to 3 tablespoons of butter. Add on medium chopped onion, two carrots peeled and chopped , 2-3 celery stalks chopped, and 6-8 sliced mushrooms. This is optional. Stir the ingredients until tender. This might take up to five minutes.
Stir the vegetables into the large saucepan with the creamed chicken. Add to this: one cup of frozen peas, one cup of pearl onions and four tablespoons of chopped fresh parsley. Pour the prepared chicken mixture into the buttered pan.
Prepare the Pot Pie:
Thaw two Puff pastry sheets for about an hour before using. Place them over the chicken
mixture overlapping and tucking under the extra dough. Beat one egg with one tablespoon of cold
water whisk and brush the dough. Bake until pastry is puffed and golden brown and it is bubbling.
Takes about 35 to 45 minutes. Let it cool for 15 minutes and enjoy!

Pietini for two
In a shaker with ice add:
1/3 cup any type of Vodka
1/3 cup rum
1/2 cup apple liquour
pinch of sugar
Pour into a rimmed glass with cinnamon and sugar mixture.

 

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