Autumn Essentials Chicken Cottage Potpie Tart Recipes

AUTUMN CHICKEN POT PIE

Steps:

• For Crust: in a food processor combine the first 4 ingredents and pulse to combine. Add egg yolk and 1 Tbls of water. Pulse until starts to form a ball. If mixture is too wet or too dry add flour or water to get the right consistency.
• Turn out onto a floured surface and knead a few times. Form into a disk, wrap in plastic wrap and refridgerate until ready to use.
• When ready to use remove from fridge about 20 minutes to allow to warm up.
• To make the filling:.
• Coat bottom of stock pot with olive oil and put over medium heat.
• Add onions, celery, and carrtos.
• Sprinkle with salt and saute for 7 to 8 minutes.
• Add garlic and sweat for 2 to 3 more minutes.
• add Chicken and Chicken stock.
• Stock should cover chicken if not then add enough water to cover chicken.
• Bring to boil and then simmer for 30 minutes.
• While chicken is simmering: coat squash with oil and salt and roast in over at 350 for about 15 minutes until cooked.
• When chicken is cooked, remove it and the veggies from the stock.
• Remove meat from bones and stir in bowl withy veggies. add squash.
• Add salt if needed.
• Stir in green beans and sage.
• Melt 4 Tbls butter in saucepan.
• Add flour and stir to combine. Cook for 6 to 7 minutes.
• whisk in the stock made when the chicken boiled.
• Bring to a boil and simmer until has a gravy like consistency - about 20 minutes.
• Preheat oven to 375.
• Put chicken mixture into a 2 quart casserole idsh and ladle gravy over until dish is 3/4 filled.
• Dust work surface with flour and roll out dough to the shape of the casserole. Drape over dish and press edges around edge of dish.
• Cut a couple of vents in top and brush with egg wash.
• Bake for 30 to 35 minutes.

AUTUMN CHICKEN POT PIE

Steps:

• To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine. Pulse, pulse, pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water. Pulse a couple of more times until the ingredients start to form a ball. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, dry, dry, add in a few more drops of water.
• When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together. Dust it with flour, form it into a disk and wrap it in plastic wrap. Refrigerate until ready to use. This can be done a day ahead.
• Cook's Note: When ready to use the dough, remove it from the refrigerator about 20 minutes before rolling, to allow it to warm up and soften.
• To make the filling:
• Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
• While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste. Toss to coat the squash with the oil and transfer to a baking sheet. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve.
• Remove the chicken and vegetables from the stock and put into a large bowl. Reserve the stock. When the cool enough to handle, remove the bones from the chicken and stir into the vegetables. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
• Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
• Preheat the oven to 375 degrees F.
• Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks. Ladle the "gravy" over the chicken mixture until the dish(s) are 3/4 filled.
• Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish. Brush the top of the dough with the remaining egg wash. Cut a couple of vents in the top of the dough to allow the steam to escape.
• Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes. Remove from the oven and serve hot.
• MMMMMM...tastes like chicken!

CHICKEN AND FALL VEGETABLE POT PIE

Steps:

• Butter 4-quart oval baking dish. Place chicken breasts in heavy large pot. Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.
• Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
• Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
• Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
• Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
• Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

AUTUMN ESSENTIALS: CHICKEN COTTAGE POTPIE TART

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: What is it about a potpie that we love so much? Is it the yummy veggies and meat caressed in a velvety sauce? Is it that awesome flaky top? I don't know what it is, but a potpie is nothing but pure comfort food. My first attempt at this dish was to put a potpie filling inside a nice flaky butter pastry crust, but it didn't work. When you cut the pie into sections, the filling oozed out. It tasted good, but visually it was a big mess on the plate. I needed to have a thick filling that would stand up to cutting into sections, and still have that wonderful velvety sauce. My solution was to combine a cottage pie with a potpie, and separate the sauce. I think you'll like what I've come up with.
• 3. Chef's Note: You will need a recipe for a good pastry tart shell, potpie gravy, and mash potatoes. At the end of this recipe, I'll give you some ideas on what will work the best.
• 4. THE CHICKEN
• 5. Gather your ingredients.
• 6. Add the butter, and olive oil to a sauté pan over medium low heat.
• 7. Sprinkle some salt and pepper on both sides of the chicken breast. Add to the sauté pan, cover, and allow to slowly cook until the juices in the chicken run clear.
• 8. Chef's Note: Depending on the thickness of the chicken breast, this could take from 5 to 10 minutes.
• 9. Remove the chicken from the pan, allow to cool, dice, and reserve.
• 10. Chef's Note: Do not clean out the pan, leave the chicken juices, and remaining butter and oil. You will be using it to sauté the veggies.
• 11. THE VEGGIES
• 12. Gather your ingredients.
• 13. Add the veggies to the same sauté pan that you cooked the chicken, and raise the heat to medium.
• 14. Sauté them until they begin to soften, about 4 to 6 minutes.
• 15. Mix the reserved chicken with the veggies, and allow to cool.
• 16. Place a rack in the middle position, and preheat the oven to 375f ( 190c).
• 17. Mix in several tablespoons of your potpie gravy, but just enough to bring the veggies, and chicken together. Recipe suggestion at the end of this recipe.
• 18. Add the cooled veggies and chicken to the tart shell. Recipe suggestion at the end of this recipe.
• 19. Top the dish with some yummy mash potatoes, about a 1.5 cups.
• 20. Place into the preheated oven, until warmed through, and the mash potatoes begin to brown, about 30 -35 minutes.
• 21. Remove from the oven, and allow to rest for about 5 minutes.
• 22. PLATE/PRESENT
• 23. Cut out a slice, and serve with some of the potpie gravy. Enjoy
• 24. Keep the faith, and keep cooking.
• 25. ADDITIONAL ITEMS
• 26. Here is a recipe for a good pastry tart shell: https://www.justapinch.com/recipes/dessert/pie/autumn-essentials-super-flaky-pie-tart-crust.html?p=6
• 27. Here is a recipe for some yummy potpie gravy: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/french-sauce-supreme.html?p=4