Chicken Pot Pie (with Rosemary Pate Brisee)

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For the chicken and sauce:
4 chicken thighs, skin and bones intact
2 cups vermouth
2 cups water
1 sprig fresh rosemary
4 sprigs fresh thyme
2 cloves garlic, peeled and crushed
1/2 cup heavy cream
Salt and pepper to taste
For the vegetables:
2 tablespoons butter
1/2 cup leeks, white and light green, sliced length-wise and then in 1/4 inch slices, soaked and drained
1 medium baking potato, peeled and cubed
2 carrots, peeled and sliced in 1/2 inch slices
2 parsnips, peeled and sliced in 1/2 inch slices
1/3 all-purpose flour, scant measure
1/2 cup baby asparagus, cut into 3/4 inch segments (you could use frozen peas�_i didn�t have any)
For the pastry (pate brisee):
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 tablespoon fresh rosemary leaves, stripped from the stem. don�t cut them�_just toss them in the food processor whole
2 sticks unsalted butter, cubed and put in freezer for 5 minutes
1 egg, beaten
Kosher salt and fresh cracked black pepper

Nutrition 20 servings

Per Serving % Daily Value
Calories 303
Fat 19g 29%
Carbs 19g 6%
Protein 9g 18%
Fiber 1g 6%
Cholesterol 81mg 27%
Sodium 159mg 6%


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