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Chiltepin Spiked Chicken Pot Pie


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Chiltepin Spiked Chicken Pot Pie

Phil | Apr 23, 2003 11:41 PM

Made this pie last night, and impressed SWMBO greatly. Thought I'd share it with you people out there. This was created by US(?)chef Tim Schafer. I found it in 1997, according to the URL on the page -- page doesn't exist any more, hence I have to type it (suitably paraphrased, of course).


1/2 cup olive oil
1 cup plain flour, seasoned with salt and pepper
1lb chicken thigh fillets, cubed 1" (he used breast)
1Tbs chopped garlic (he used 1tsp)
1tsp chpped shallot
1 large onion, medium dice
4 stalks celery, medium dice
2 large carrots, medium dice
6 scallions, trimmed, sliced on a bias
2 large potatoes, peeled and diced 1/2" by 1/2"
8 button mushrooms, brushed and quartered
1 cup (good) dry white wine
2 cups chicken stock
Small bunch fresh basil and oregano (he used tarragon also)
1 tsp sea salt (he used 1 Tbs)
1 tsp fresh cracked black pepper (he used 1/2)
Dash Worcestershire sauce
Dash Tabasco
2 10" square puff pastry sheets
3 eggs, beaten

In a large saucepan, heat vegetable oil until very hot. Meanwhile, dredge chicken in flour, shake off excess. Place chicken in hot oil and cook until golden all over. Add garlic and shallot; cook slightly. Add all vegetables except potatoes and scallions. Cook additional 3 minutes uncovered, then add wine. Cook until wine has almost evaporated/absorbed. Add stock and bring to boil. Add the potatoes and fresh herbs. Simmer uncovered for approximately 20 minutes until the vegetables are tender. Add scallions; season with salt pepper, Worcestershire and Tabasco. Preheat oven to 400 degrees. Fill pie tins to top, place puff pastry over filling and crimp edges around rim. Make two vent slices in center of pastry, brush with beaten egg. Bake until golden brown. Makes two 8" pot pies.

Comments: The oil seemed excessive at first, but when I put the floured chicken in, I could see why. The flour browned up nicely and the excess fell off into the oil to create a basic roux for later thickening. I think it also contributed to the velvety yexture of the finished article. Some of the instructions seemed strange, but I did it in the order shown, and as I did, everything fell into place. You could see it working. The onely other difference was that I made the pies in individual small souffle dishes and have a couple left for tonight! This was an excellent dish, and I can thoroughly recommend it. Cheers and enjoy!

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