Recipe: Your New Favorite Chicken Pot Pie

article

Chef Julius joined us on FOX 32 News at Noon to show us one of his favorite recipes.

Your New Favorite Chicken Pot Pie

Ingredients:

4-6 Boneless Chicken Thighs (skin removed and set aside)
4TB Extra Virgin Olive Oil
3TB ranch seasoning
1 cup Goode Foods Garbanzo Beans
2 carrots (peeled and small diced)
2TB Unsalted Butter
3 Shallots (finely chopped)
¼ cup flour
½ cup white wine
1tsp dried thyme
1 cup sweet bell peppers (diced)
2tsp Chef Julius' Creole Dust
3 cups Chicken stock
1 cup Milk
½ cup heavy cream
3 oz fresh Peas
3 ears of corn (Shave the kernels off the cob)
2 packages of refrigerated pie dough and puff pastry or refrigerated biscuit dough
Chef Julius' Salt
Chef Julius' Pepper

Directions

Chicken:

Preheat your oven to 375
Place a sauté pan on medium heat for 2 minutes and add the 2TB of olive oil
Season chicken thighs with ranch seasoning and place into hot pan and sauté for 5 minutes on one side
(if it starts to cook too fast lower the heat)
After 5 minutes on one side, turn over and 1 cup chicken stock and place in the oven for 20 minutes

Filling:

Add the remaining olive oil to a 3qt – 6qt pot and start the sauté with shallots.
Cook the shallots for 3-5 minutes…then add the carrots, peppers and corn. Sauté this mixture for 5-7 minutes.
Season the mix with salt, pepper, thyme and Creole Dust. Add the Garbanzo Beans and flour
Add wine and cook down for 5 minutes. Next add 1 cup chicken stock and using a whisk add the heavy cream
TASTE!!!! AND ADJUST THE SEASONING
Remove the chicken from the oven, shred the meat and add it to the mixture. Next add the peas and the milk.
Taste and adjust the seasoning…allow mixture to cool. Prepare the dough

Dough and Assembly

Spray your cooking tin, baking dish or glass pyrex with a small amount of cooking spray.
Cut the necessary piece of dough to line your dish
Add the mixture and top it with puff pastry or a rolled biscuit
Bake at 350 for 12-18 minutes (longer for a crispier crust)