Chicken and Vegetable Pot-Pies with Brandied Saffron Sauce and Flaky Herbed Crusts

Ingredients

  • Crust Ingredients
  • 3-¾ c flour
  • 3 T chopped fresh flat-leaf parsley
  • 2 t dried thyme
  • 1 t salt
  • 2 t sugar
  • ¾ c chilled unsalted butter, cut into 1-inch pieces
  • + 22 more ingredients
    • ¾ c chilled solid vegetable shortening, cut into 1 inch pieces
    • 10 T ice water
    • Filling ingredients
    • ½ c unsalted butter
    • 2 c chopped yellow onion
    • 1 large fennel bulb, thinly sliced crosswise
    • ½ c flour
    • 2-½ c chicken stock
    • 2 T Brandy
    • Generous pinch saffron threads
    • 1 t salt
    • ½ t ground black pepper
    • ¼ c heavy cream
    • 1-½ c 1/2-inch diced new potatoes
    • 1-½ c asparagus tips
    • 2 c peeled, diced carrots
    • 1 c frozen sweet peas
    • 3 c shredded white meat chicken from a large roasted rotisserie chicken
    • ½ c chopped flat-leaf parsley
    • For Assembly
    • 6 (8-10 ounce) ramekins or oven-proof baking dishes
    • 2 eggs mixed with 2 Tablespoons water for egg wash

Prepare the crust: Blend the flour, parsley, thyme, salt, and sugar in processor until herbs are very finely chopped. Add the butter and shortening. Blend until mixture resembles coarse meal. Transfer the mixture to large bowl. Using fork, mix enough ice water into flour mixture to form moist clu...

View full recipe at Relish

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