Page 62 - Yearbook 2019-2020

Chef Griffith’s Favorite Chicken Pot Pie!
Cream Sauce
4 Tbs butter
1⁄2 cup flour
2 cups chicken stock 1 1⁄2 cups whole milk 2 Tbs sherry
1⁄2 tsp lemon juice
to tase salt & pepper
2 pinch nutmeg
1. In a large saucepan melt butter, add flour and whisk constantly until smooth, cook for 1 minute.
2. Add chicken stock whisk until smooth, add milk bring to simmer while whisking vigorously and cook for 1 min. Remove pan from stove top.
3. Season to taste with lemon juice, sherry, s&p and nutmeg
Chicken Pot Pie Filling
1 puff pastry sheet (Thawed)
1 medium onion (chopped)
3 medium carrots (sliced 1⁄4 inch)
2 stalks celery (sliced 1⁄4 inch)
3⁄4 cup green peas (whole)
3 Tbsp. Fresh Parsley (minced)
2 Tbs. Butter
1. Saute onions, celery & carrots in 2 Tbsp butter in a saute pan until tender about 5 min.
2. Stir chopped chicken, sauteed vegetables, peas and parsley to cream sauce.
Filling & cooking casserole
Preheat oven - 400°
13 x 9 inch baking dish buttered
1. Pour chicken mixture into the prepared pan.
2. Roll pastry into shape of pan, place on top of chicken and crimp edges.
3. Egg wash pastry with one egg using your fingertips, cut 4 slits in pastry.
4. Bake for 35-40 min. on a middle rack until bubbly and the crust nicely browned.
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