Need A Winter Warmup Ina Gartens Chicken Pot Pie Soup Marries Two Comfort Food Classics Recipes

NEED A WINTER WARMUP? INA GARTEN'S CHICKEN POT PIE SOUP MARRIES TWO COMFORT FOOD CLASSICS

Steps:

• Preheat oven to 350°F. Place chicken, skin side up, on a sheet pan. Rub with oil; season generously with salt and pepper. Roast 35 minutes or until a meat thermometer registers 130°-140°F. Set aside until cool enough to handle. Remove and discard skin and bones. Cut chicken into a 1-inch dice; set aside. Meanwhile, melt butter in a medium heavy-bottomed pot or Dutch oven over medium. Add leeks, fennel and carrots; saute over medium-high 10 minutes or until leeks are tender but not browned. Stir in garlic and tarragon; saute 1 minute. Sprinkle with flour; cook, stirring constantly, 2 minutes. Add ½ cup sherry, stock, 4 tsp salt, 1½ tsp pepper and Parmesan rind. Bring to a boil, reduce heat and simmer, partially covered, 20 minutes. Add chicken, peas and onions. Simmer, uncovered, 5 minutes. Off the heat, remove Parmesan rind; add remaining ¼ cup sherry and parsley. Serve hot in large shallow bowls topped with 2 Puff Pastry Croutons. Puff Pastry Croutons Preheat oven to 400°F. Line a sheet pan with parchment paper. Lightly dust a board and rolling pin with all-purpose flour. Unfold puff pastry. Lightly dust with flour and lightly roll to smooth out folds. Use star-shaped or fluted round cookie cutters to cut out 12 stars or rounds; place on prepared pan. Combine and cream; brush over tops of stars or rounds. Sprinkle with salt and pepper. Bake 8-10 minutes or until puffed and golden brown.

INA GARTEN'S CHICKEN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
• In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
• For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
• Preheat the oven to 375 degrees F.
• Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.