Green Chile, Apple and Chicken Pot Pie

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Reprinted from Chef John Vollertsen’s Cooking with Johnny Vee: International Cuisine with a Modern Flair

Makes 8 small pies

4 tablespoons butter, divided, plus additional for ramekins

¼ cup minced celery

½ cup minced onion

1 Granny Smith apple, cored and finely chopped

¼ cup chopped, roasted green chile

2 tablespoons dry vermouth or dry white wine

1 teaspoon lemon juice

1 teaspoon chopped fresh parsley

½ teaspoon chopped fresh thyme

Salt and pepper, to taste

2 chicken breasts, trimmed and cut into 1-inch cubes

½ cup grated sharp Cheddar cheese

2 eggs, beaten

1 batch Real Flaky Pie Crust*

 

  1. Butter eight 6-ounce ramekins and place in refrigerator.
  2. Melt 2 tablespoons butter over medium heat in a large skillet and sauté celery, onion, and apple until tender, about 5 minutes.
  3. Add chile, vermouth, lemon juice, parsley and thyme, and sauté for 1 minute. Remove from heat and season with salt and pepper.
  4. Melt remaining butter in a sauté pan and cook chicken until it is almost cooked through. Divide chicken among the ramekins, top with green chile and apple mixture, and sprinkle with Cheddar cheese. Brush egg onto rim of each ramekin.
  5. Roll out pie crust to ⅛1/8 inch thickness and cut circles of dough ¼ inch larger than ramekins.
  6. Place dough over each ramekin and pinch down to seal. Cut 2 steam vents in crust and brush tops with beaten egg.
  7. Bake at 375 degrees F for 20 minutes or until crust is nicely browned. Serve hot.

 

*Real Flaky Pie Crust

Makes 1 (9-inch) crust

11/2 cups flour

½ teaspoon kosher salt

½ cup very cold lard or non-trans-fat vegetable shortening

1 tablespoon chilled butter

1 egg yolk

½ teaspoon white vinegar

¼ cup ice water

 

  1. Place flour and salt in a medium bowl. Cut the lard or shortening and butter into very small pieces and stir into the flour.
  2. Using a pastry blender or two dinner knives, cute the fat into the dough until it resembles a coarse, dry, oatmeal-like texture. Stir in the yolk and vinegar and slowly add ice water, mixing until the dough comes together and easily forms a ball. You may not need all of the water.
  3. Wrap the dough in plastic wrap and flatten it into a disc. Chill in the refrigerator for 30 minutes or until you are ready to use it.
  4. Lightly flour a pastry board and roll the dough into an 11-inch circle. Form into a pie plate and fill as per recipe directions.

Vollertsen, J. 2008. Cooking with Johnny Vee: International Cuisine with a Modern Flair. Layton, Utah: Gibbs Smith.

 


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