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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

OT: Chick pot pie recipe for @shtgunal3

BigGreenBamaGrillerBigGreenBamaGriller Posts: 467
edited May 2013 in Off Topic
This is actually an adaptation of an Alton Brown recipe.

1 recipe for double pastry crust, store bought pie crust, or package puff pastry 

2 Tbs vegetable oil
1.5 lbs chicken thighs or breasts skinned, boned, cut into 1/2 in. cubes
2.5 tsp kosher salt
1 large yellow onion chopped
8 oz cremini mushrooms cut into 1/4 in. slices
2 carrots peeled and chopped
2 celery stalks cut into 1/4 in. slices
2 cloves garlic minced
1/2 tsp pepper
1/2 tsp poultry seasoning
1/4 tsp dried thyme
1/4 tsp crushed rosemary
1/8 tsp celery seed
2 oz unsalted butter
3 oz all purpose flour
2 cups chicken broth
1.5 ups milk at room temp
8 oz frozen peas

Put 1 tablespoon of the oil in a 10 inch skillet and place over high heat until it shimmers. Add the chicken, season with 1 teaspoon of the salt, and cook, turning occasionally, until the chicken is no longer pink on outside but not dry, 4 to 6 minutes. Remove chicken from the skillet and set aside in a bowl.
Lower the heat to medium and add the remaining 1 tablespoon oil to the skillet; heat until it shimmers. Add the onion, mushrooms, carrots, celery, garlic, remaining 1.5 teaspoons salt, pepper, herbs and stir. Cook, stirring occasionally, until the onion has softened, about 5 minutes. Add the butter and cook until it has melted. Stir in the flour and cook for 1 to 2 minutes. Gradually stir in the broth and milk. Bring to a simmer stirring constantly, and cook until the sauce thickens, about 3 minutes. Remove from the heat and stir in the peas, fresh herbs and chicken.

Preheat oven to 425#. At this point, Alton pours the filling into ramekins and tops with puff pastry after giving top and bottom a coating of egg wash. Cook 15 minutes and lower temp to 400# for another 15-20 minutes. 

Today I made a homemade pie crust and baked in a pie plate @ 425# for 35 minutes.

Birmingham, AL
XL, Small, and Mini BGEs


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