Press / Recipes

207 Chicken, Mushroom & Kale Pot Pie

I always have a good time teaching recipes on our local NBC affiliate, WSCH, for the show 207.  It's quite the challenge to get all of the information you need to give about a recipe in the requisite 4-5 minutes.  We made it with this one, but just barely!

Chicken, Mushroom and Kale Pot Pie

3 tablespoons butter
2 pounds chicken breast or thighs, cut into 1/2-inch pieces
1 1/2 medium onions, diced, about 2 cups
3 carrots, peeled and diced, about 2 cups
2 ribs celery, diced, about 2 cups
12 oz. button mushrooms, wiped clean and sliced
1/2 bunch kale, ribbed, cleaned and coarsely chopped
2 sprigs fresh thyme, tied with kitchen string
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
3 cups chicken stock

In a medium stockpot over medium high heat, melt the butter and sauté the chicken for 5-10 minutes.  Add the onions, carrots, celery and sweat the vegetables until the onions are translucent, about 7 minutes.  Add the mushrooms, kale and salt and pepper.  Cook for a minute or two and sprinkle the flour on top.  Stir and then add the chicken stock.  Simmer for 10 minutes.  Roll two pie crusts out, one larger than the other.  Place the larger pie crust in the bottom of a round, high-sided baking pan or soufflé dish.  Pour the chicken filling into the pie crust and cover with the smaller crust.  Pinch the edges together and bake at 375º for 1 hour or until the crust is golden brown and the filling is bubbling on the sides.

Serves 6-8

Pie Crust

3 cups all-purpose flour
1 1/2 teaspoon salt
1 1/3 cup butter, cut into small chunks
1/2 cup ice cold water (or more)
10 sage leaves for rolling

Combine the flour, salt, and butter in a medium bowl; cut in well with a pastry knife.  Add water and mix until dough pulls away from the bowl and forms a ball.  Add more water if necessary

Divide the dough into 2/3 and 1/3 balls.  Roll out the larger ball and transfer to the soufflé dish.  Divide the second, smaller ball in half and roll each ball into 6 inch circles.  Place the sage leaves decoratively over one circle and place the other circle of dough on top.  Roll to 3 inches wider in diameter than the soufflé dish.  

Waiting for the big snow!

© 2008 Baggywrinkle Publishing

No Comments

    Leave a Reply

    %d bloggers like this: