Few foods are as comforting on a cold evening as a chicken pot pie with a flaky crust on top and a creamy filling chock full of meat and vegetables. This Southern-influenced version is now available at Frost, the outdoor ice-skating rink at the Westin La Cantera, and throughout the resort at 16641 La Cantera Parkway.
Sous chef John Herdman says you can use leftover turkey in the recipe. Just add it after the cornstarch slurry.
Frost Pot Pie
1 tablespoon clarified butter
1 cup white onion, diced small
3 bay leaves
4 (6-ounce pieces) chicken breast, cleaned and diced small
1 cup carrots, diced small
½ cup celery, diced small
½ cup parsnips, diced small
2 cups green peas
2 tablespoons sugar
1 quart chicken stock
2 tablespoons garlic powder
1 ½ teaspoons turmeric
½ teaspoon white pepper
½ tablespoon black pepper
1 ½ tablespoons Tabasco
1 quart cream
1 quart whole milk
½ cup cornstarch (mix with ½ cup of water to make a slurry)
1 tablespoon rice wine vinegar
Salt, to taste
6 to 8 large mugs
6 to 8 pieces of puff pastry cut into rounds that fit the tops of the mugs.
2 whisked eggs
Bring a heavy bottomed pot to medium-high heat on the stove.
Once pot is hot, add butter and allow to warm for 10 seconds.
Add the onions and bay leaves and then caramelize them for about 4 minutes.
Add the diced chicken and sauté in the pot for 2 minutes.
Once the chicken is sautéed, add the carrots, celery, parsnips, peas and sugar.
Allow to cook together for 8 minutes.
Add the chicken stock to the pot, and bring to a simmer.
Simmer chicken stock until it reduces by half.
Whisk in garlic powder, turmeric, white and black pepper, and Tabasco.
Once spices are fully incorporated, pour in cream and milk, then bring to a simmer.
Once mixture is simmering, slowly whisk in cornstarch slurry, it will begin to thicken.
Thicken pot pie to your desired consistency, I prefer for it to heavily coat a spoon.
Season thickened filling with rice wine vinegar and salt to taste.
To plate: Ladle pot pie filling into large mugs and top with puff pastry round.
Brush tops with egg and place into a 350-degree oven for 6 minutes.
Remove from the oven and allow to stand for 5 minutes and serve.
Makes 6 to 8 servings.
From John Herdman/Westin La Cantera