À la Sandy

Remember last week, when I posted another one of my “favorite things”, “La Tienda?“  I wrote in my blog that the reason I found them, was because I was looking to buy some cazuelas.

About two years ago, I was watching a Martha Stewart episode, where guest chef, John DeLucie demonstrated how to make his version of Chicken Pot Pie.  He said they served them in cazuelas at the  The Waverly Inn, where he is the chef and co-owner.

I had seen these pretty terra cotta dishes many times in my travels and in restaurants, but never thought about buying them and I never would have thought about serving Chicken Pot Pie in them.  But they looked perfect for a “rustic” meal, like Chicken Pot Pie!  Anyway, I found them on latienda.com and that’s when my online love affair with La Tienda began!  I use my cazuelas all the time – They’re great for Italian, French, Spanish and Mexican dinners and side dishes.

When I received my first shipment of cazuelas, I decided to incorporate Chef DeLucie’s Chicken Pot Pie recipe with mine.  I like to use diced potatoes in mine (he doesn’t) and I had never added Tabasco and Worcestershire sauces to my Chicken Pot Pie.  I learned that they make ALL the difference!  I never make a Chicken Pot Pie without Worcestershire or Tabasco anymore!  As a matter of fact, I pretty much go to John Delucie’s recipe whenever I make them.  Whoda thunk?….a renowned chef making a better Chicken Pot Pie than mine?

Here is Chef John Delucie’s recipe for Chicken Pot Pie.  I did a couple things differently here with mine – first, my local market was out of cremini mushrooms, so I used Baby Bellas and only used chicken breast (no thigh meat), which I bake in advance, rather than boiling.  I also made this Chicken Pot Pie without potatoes, but missed them terribly!

CHICKEN POT PIE

4 boneless, skinless chicken breast halves
4 boneless, skinless chicken thighs
1 medium onion, coarsely chopped
2 ribs celery, cut crosswise into 1-inch pieces
3 carrots, coarsely chopped
Coarse salt and freshly ground pepper
4 sprigs fresh thyme
2 cloves garlic, crushed
1 cup baby carrots
1 cup frozen green peas
1 cup fresh or frozen pearl onions
4 tablespoons plus 1 teaspoon unsalted butter
2 1/2 cups cremini mushrooms, trimmed and cut into quarters
4 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 teaspoon hot sauce, such as Tabasco
1 1/2 teaspoons Worcestershire sauce
2 sheets frozen puff pastry
1 large egg, beaten

Preheat oven to 425 degrees.

Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside.

Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside.

Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool.

Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside.

In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine.

Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry.

Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.