Directions: |
Directions:Heat a stockpot or large skillet (at least 14 inches) on medium heat. Add oil and then onions, celery, and carrots and cook until they begin to soften (about 5 minutes). Stir often so they do not brown. Add Chicken, tomatoes, wine, and garlic. Cover, reduce heat to low, and allow to simmer.
In a separate sauce pan, melt butter and then add chicken stock and milk. Allow to warm, then whisk in flour to form a roux removing all of the lumps. Allow to cook and bubble at least one minute until it thickens. It may be very thick and you may add salt and pepper for flavor. The roux may be as thick as smooth mashed potatoes. To the Chicken mix, add the squash, artichoke hearts, olives, capers, oregano, parsley, and Herbes de Provence. Whisk Roux into the chicken mix until smooth and allow to simmer for at least a minute. If it gets too thick you may add more chicken stock. Allow to simmer for at least 15 minutes. Taste the filling and salt and pepper to taste. Remember, you have not added the cheese yet and it will add saltiness to the final dish. But by this time the olives and capers will have added whatever saltiness that they will to the dish. Add the cheeses and stir until the cheese has melted into the filling.
Add filling to 12-16 Oz ramekins (also called soufflé dishes). Cut puff pastry into squares about 1 inch larger than the diameter of the ramekin. Stretch puff pastry over the top of the ramekin and fold the sides down as and press against the sides tightly as possible to seal.
In a small cup, mix egg and water and stir together with a fork until well combined. Brush this egg wash over top puff pastry. At this point you may sprinkle a small amount of parsley or Herbes de Provence and a very small amount of parmesan cheese over the top of the pie for garnish.
Place the pies on a baking sheet to keep any leaks from getting all over your oven. Cook in a 350 ºF oven for 25-30 minutes until the top is golden brown. If the top is not as brown as you would like it, you may put it under the broiler for a couple of minutes but you must watch it closely or the top will burn. When I do this I usually leave the door open and watch it constantly. Remove from the oven and brush with butter or olive oil. |
Personal
Notes: |
Personal
Notes: I used 16 oz. ramekins for this dish and it was a lot of food. We were all very full at the end. If you want to serve less, a smaller ramekin is appropriate. You will notice that there is no bottom crust on this pie. Puff pastry on the bottom would puff up and push all the glorious ingredients out. It's best to leave it off and to be honest it's not necessary.
You notice that after adding the wine, veggies and herbs, you simmer the filling for at least 15 minutes on low. The longer you let this simmer, the better the flavors will mingle. Just be sure to stir it often enough so that it doesn't burn. So now you have some free time on your hands while your wait for the filling to "mingle". This is a good time to sit back and finish off that bottle of wine and contemplate the meaning of life, rethink your life choices, or just have a healthy poop (and wash your hands this time you nasty little pip).
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This recipe for Mediterranean Chicken Pot Pie is from