Well, summer certainly flew by. I had grand plans to stuff this blog with amazing recipes and photos of fresh summer foods made with ingredients grown locally here in the County. Alas, I failed miserably. Today, we finished processing apples for our 2016 Golden Russet Cider and I realized autumn is almost over as well. But what a beautiful few months we’ve had.
Many of my friends love autumn weather. Though I do prefer summer heat, something must be said about crisp cooler days, warm sweaters, curling up on the sofa with a soft wooly blanket, hot baths, hot teas and heartier foods.
A chicken pot pie is a perfect autumn meal. While dining out, I will almost always order them if I see them on the menu. It can be risky since they can be bland. Of course, I always hope they will be amazing. Sometimes I win. Sometimes I lose.
Recently, I decided to make chicken pot pie at home. You may already know I have a hard time simply following a recipe. I need to make it my own. Tweak things here, change things there. Remove any hint of blandness. This is my chicken (not in a pot) pie. Quite different from what you may be used to. And why not?
See you again soon.
1 package frozen puff pastry – thawed
3 chicken breasts
2 1/2 cups tomato sauce
1 cup water
1 tbsp white wine vinegar
1 1/2 tsp salt
1 tbsp sugar
1 cup brussel sprouts, quartered
1 red pepper
3 cloves of garlic
3 stalks celery
1 jalapeno pepper, seeded
1 tsp curry
1/2 cup dry apple cider
3/4 cup heavy cream
3/4 cup tomato sauce
1 tbsp white wine vinegar
2 cups grated gruyere cheese
1 egg, whisked
In a large sauce pan, Poach the chicken breasts in the tomato sauce, water, vinegar, salt and sugar until cooked through, 15-20 min. Transfer breasts to a plate and let cool, then shred them. Set aside the tomato sauce.
Finely dice the red pepper, garlic, celery and jalapeño pepper.
In a sauce pan, sauté the vegetables along with the curry in butter and olive oil until soft, 6-7 min. Add cider, cream, tomato sauce (from poaching the chicken breasts) and vinegar. Let simmer for 10 min. Remove from heat and let cool. When cool, peel the apples and grate them into the mixture along with the shredded chicken, stir well. Season with salt and pepper.
Preheat the oven to 400F.
In two 9” diameter pie dishes, divide the filling equally. Add the cheese. Cut the pastry dough in two equal pieces and roll out. Place the pieces over each dish, overlapping the edge.
Brush surface with the egg. Poke the dough with a knife a few times to allow steam to escape. Bake in the middle of the oven for 25-30 min until golden brown and puffy. Serves 6-8.