Chicken pot pie in ramekins with a flaky dough lid
ByronTalbott · ♥ 5.9K likes · 245.8K views · 5 min video
Read about breast in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 cup all-purpose flour
- 3 tbsp diced cold butter
- ¼ cup cold water
- ¼ cup carrots
- 2 tbsp sliced up scallions
- 1 tbsp garlic
- ¼ cup diced up celery
- ¼ cup fennel
- 1 cup diced up chicken breast
- 3 tbsp all-purpose flour
- 1½–2 cup chicken broth
- salt
In a mixing bowl combine all-purpose flour, diced cold butter and a pinch of salt; rub the butter into the flour with the fingers to start a flaky texture.
On a floured surface roll out to about a quarter inch, giving two to three folds between rolls.
- olive oil
- butter
In a small sauce pot heat olive oil over medium-high; sweat carrots, scallions, garlic, celery, fennel and a little butter 2 to 3 minutes until translucent and tender.
- salt
- pepper
Add the diced chicken breast and cook 3 to 4 minutes until lightly coloured; season with salt and pepper.
- sour cream
Add the chicken broth, stir, and cook about 10 minutes until thickened; finish with a dollop of sour cream.
Roll the chilled dough to about a quarter inch and punch out two circles the size of the ramekins.