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The Architectural Pot Pie:
1. 2 lbs Chicken, organic free range, vegetarian fed thighs. Pan sauteed golden and crispy, with salt and pepper.
2. Vegetables. Glazed Spring Carrots in honey w/ tops, oven roasted pearl onions, peas and corn off the cob.
3. Potatoes. Mashed red, skin on potatoes with sweet butter, whole milk, and salt.
4. The Pot Pie Sauce. In a medium stock pot melt a half stick of butter, add 3 Tbs. AP flour. Cook this roux for 5 minutes or so, add 1.5c chicken stock, 1/4c of a nice floral sauvignon blanc or chardonnay,1/4c fresh cream and tarragon. Simmer sauce to desired thickness, add steamed corn and peas.
5. Crust. Buttery, flaky, just the right amount of salt and flavor to keep all of the other ingredients in perspective. We threw a twist on the traditional pie crust, we used Ines Rosales Savory Tortas. Delicious, crispy, savory, great for building with food.
Start with a dollop of mashed under the torta shard, it will keep your art work in place. Arrange 2-3 glazed carrots as you please, on top of torta. Next, place slices of chicken, sauce with the veloute/vegetable mixture, top with dollop of mash and place another shard of torta for the next layer. Repeat this until you are satisfied or a family member runs out of patience and stops you, then garnish with chopped parsley. Enjoy with a nice glass of Prosecco or a cold Lager.
Bon Apetit
-Ed
Shopping List
2 lbs Chicken
Chicken Stock (1.5cups of )
White Wine
Cream
Tarragon
Parsley
All Purpose Flour
Spring Carrots w/ tops
1/2 stick of butter
honey
pearl onions
peas
corn off the cob
Ines Rosales Savory Tortas
(or pie crust, baked and broken into large shards)
