In preparation for the one day when everyone gets to becomes Irish, I cooked a meal true to my inner brogue-talking, green-wearing, Irish self.
I’m really not Irish at all. I don’t know what a shillelagh is and the “o” in my name comes at the end, not the beginning. What I do know, is that Ireland is a beautiful country with a fun, spirited holiday called St. Patrick’s Day that typically gives people in America an excuse to drink lots of beer and get wasted.
From a culinary standpoint, I can appreciate the hearty, homey and cozy foods that come from Ireland and the northern European area. To me, nothing fits the above description quite as well as pot pie. Creamy, flavorful chicken pot pie, bubbling beneath perfectly browned pastry, hugs you from the inside out. It won’t be too much longer before it will be too warm to enjoy foods like this, so there is no better time to really appreciate it.
Maybe there was four leaf clover stuck under my shoe or a leprechaun in my pocket; perhaps there was even a rainbow leading to my stove top, because my pot pies might as well have been pots of pure gold. They were…magically delicious! Was that enough clichés for you?
Man, I like being Irish. This is so easy to make, and you probably have most of the ingredients right in your refrigerator. So go get to making some pot pie, grab a green beer, summon your inner Irish self, and have a Happy St. Patty’s Day!
P.S. If you haven't yet, please visit Kelly Ripa's Tea Party for a Cause at Kelly Confidential by Electrolux. Simply pick a tea party dress and Electrolux will donate $1 to the Ovarian Cancer Research Fund. While your there, I would love for you to check out some of my featured tea party recipes under, "Host Your Own Tea Party." :-)
Chicken Pot Pie
Yield: 8-10 servings
- 2 tablespoons olive oil
- 2 pounds boneless chicken (breasts/thighs), cut into small cubes
- 2 tablespoons whole, unsalted butter
- ½ cup onion, small dice
- ½ cup celery, small dice
- ½ cup carrots, small dice
- 1 leek, thinly sliced
- 4 ounces flour (weighed)
- 4 ounces whole, unsalted butter (weighed)
- 1 cup white wine
- 2 box/3 quarts chicken stock, warm
- ½ fresh or frozen peas
- 2 tablespoons fresh sage, chopped
- Salt and pepper to taste
- 2 tubes, premade dough sheets ( I used Pillsbury Crescent Seamless Dough Sheets)
- 1 egg, whisked to egg wash the dough
• Preheat oven to 375 degrees Fahrenheit.
• In a large, deep pot, heat olive oil and add chicken until it is almost fully cooked. Remove the chicken and reserve.
• Heat 2 tablespoons of butter. Add onion, celery, carrot, and leeks and sweat. Add flour and 4 ounces of butter; mix continuously to create a roux. Once the mixture looks like wet sand, stir in white wine and then all of the chicken stock. Return chicken to the pot.
• Bring to a boil, stirring frequently throughout as not to let the flour burn at the bottom. Reduce to a simmer and cook until nicely thickened, about 30 minutes. Continue to stir occasionally. In the last few minutes, add peas, sage, and salt and pepper to taste.
• While waiting for the soup mixture to cook, roll out the dough and cut into circles large enough to cover the crock or bowl you will be serving the pot pie in.
• When ready, ladle into crocks or bowls and cover with dough; pinch the sides of the dough to secure. Line up on sheet tray. Brush egg wash over dough for a shiny presentation. Cook in a 375 degree oven for about 15 minutes until the dough is puffed and browned.