Chicken pot pie spiked with sherry
Fabulous savoury chicken pot pie as it should be. Spiked with dry Sherry to heighten the flavour, with chunks of chicken and vegetables in a thick and creamy herb broth, topped with a crisp cheddar biscuit crust. It's perfectly lovely and delicious, with a good depth of flavour.
4 boneless skinless chicken breasts
2 tablespoons butter
3 medium carrots, peeled, sliced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 1/2 cups good quality chicken stock
2 tablespoons dry sherry
1/2 cup 35% cream
1/2 cup milk
6 medium green onions, sliced
1 cup frozen baby peas
1 cup canned or frozen corn kernels
1/4 cup chopped fresh at leaf parsley
2 tablespoons chopped fresh dill
Coarse sea salt and freshly ground pepper
1 egg beaten, for egg wash
1 1/2 cups all-purpose flour
1/4 cup sharp Cheddar, shredded
Pinch sea salt
6 tablespoons chilled salted butter, cubed
2 tablespoons chilled vegetable shortening, cubed
1/3 cup milk
For chicken, preheat oven to 375°F. Place chicken on parchment lined baking sheet; season with salt and pepper. Cook for 20 minutes, or until no longer pink. Remove from oven; cool and dice into 1-inch cubes; set aside. Chicken can be prepared one day in advance and stored in refrigerator until ready to use.
For crust, place our, cheese and salt in a food processor; pulse just to combine. Add butter and shortening and pulse until mixture resembles coarse meal; gradually add milk and pulse until ball forms. Transfer to lightly floured surface and press into disc. Wrap with plastic and refrigerate 30 minutes.
For filling, melt butter in a large skillet over medium-high heat. Add carrots and garlic; cook for 2 minutes. Stir in our and cook 1 minute. Add chicken stock, sherry, cream and milk and bring to a boil. Reduce heat to simmer, stirring until mixture thickens, about 5 minutes. Mix in green onions, peas, corn, parsley and dill. Season with salt and pepper to taste. Divide evenly into 6 (8 ounce) ramekins or other similar sized bake ware. Set aside.
Preheat oven to 375°F. Place dough on lightly floured surface and roll to 1/4-inch thickness. Cut into six rounds to place over ramekin tops. Brush each top with egg wash, pressing edges to seal dough. Place on baking sheet. Bake for 30 minutes, or until crust is golden and filling is bubbling. Allow to rest 10 minutes before serving.
Note: In this photo the pastry was used like dumplings rather than as the direction suggest. Either way is fine.