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Free Range Chicken Pot Pie with Pistachio Dressed Green Salad

Free Range Chicken Pot Pie with Pistachio Dressed Green Salad

This recipe prepares a complete meal with the perfect mix of soft and crunchy textures, warm chicken pot pie and cool, fresh salad.Courtesy of Chef Corbin Tomaszeski for Cook for the Cure 2013.

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ingredients

Chicken

1 3 ½
lb(s) whole free range chicken
3
L water
2
large onions, quartered
2
large carrots, coarsely chopped
1
large leek, sliced
12
small thyme sprigs
1
bay leaf

Filling and Assembly

3
Tbsp olive oil
2
red bell peppers, cut into strips
1
large onion, diced
¼
cup leeks, diced
¼
cup carrots, diced
8
oz shiitake mushrooms, stemmed, caps sliced
4
oz green beans, blanched 1 minute, cut into 1-inch pieces
¾
cup green onions, chopped
½
cup sun-dried tomatoes, chopped
1
Tbsp fresh parsley, chopped
1
Tbsp fresh rosemary, chopped
½
cup unsalted butter
½
cup + 2 tablespoons all-purpose flour
1
cup milk
¼
cup whipping cream

Pistachio Dressed Green Salad

2
cup mixed greens
¼
cup micro greens
2
Tbsp Pistachio Vinaigrette (see recipe)
dry-roasted crushed pistachios

Pistachio Vinaigrette

1
shallot, minced
1
clove garlic, minced
3
Tbsp champagne vinegar
1
Tbsp cider vinegar
½
cup olive oil
¼
cup pistachio nuts, roasted and chopped fine
salt and pepper to taste
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directions

Step 1

Place all chicken, vegetables and fresh herbs in large pot with the water, bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.

Step 2

Heat 1 tablespoon oil in large skillet over medium heat. Add peppers, onion, leeks and carrots and cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tbsp of oil in same skillet over medium-high heat; add mushrooms and sauté for approx. 4 minutes. Add to bowl with chicken with the blanched green beans, green onions, sun-dried tomatoes, fresh parsley and rosemary.

Step 3

Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk and cream, bring to boil. Season sauce with salt and pepper.

Step 4

Stir 3 cups of the sauce into chicken mixture and divide evenly into individual large ramekins. Cover each ramekin with puff pastry. Cut a hole in the top of the pastry and bake in a pre-heated oven until golden brown and the filling is hot inside.

Step 5

Add ingredients to large bowl. Toss with Pistachio Vinaigrette and serve as a side with Chicken Pot Pie.

Step 6

Prepare and combine ingredents. Pour over salad.

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