Post by roseberri on Apr 6, 2018 13:39:11 GMT -5
2 tablespoons olive oil
1 pound boneless, skinless chicken breast halves
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 tablespoons (½ stick) unsalted butter
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
1 cup coarsely chopped yellow onions
1/2 cup dry white wine
1 pound collard greens (8 to 10 leaves), coarsely chopped
1/4 teaspoon ground nutmeg
6 tablespoons all-purpose flour 3 cups chicken stock
2 cups milk
1/3 cup chopped fresh flat-leaf parsley
Two 9-inch pie crusts (not baked)
1 large egg
1 tablespoon water
1/4 cup grated Parmesan cheese (1 ounce)
Heat the oil in a large saucepan over high heat. Sprinkle the chicken on all sides with 1 teaspoon of the salt and ½ teaspoon of the pepper. Add the chicken to the pan and cook, turning once, until browned on both sides and cooked through, 10 to 12 minutes. Transfer the chicken to a plate and set aside to rest.
Reduce the heat to medium, add the butter to the pan, and cook until melted. Stir in the celery, carrots, onions, and remaining 1 teaspoon salt and cook until the vegetables are soft and tender, 5 to 7 minutes.
Stir the wine into the vegetable mixture, scraping any brown bits stuck to the bottom of the pan with your spoon to release them. Cook for a few minutes until most of the wine has evaporated, then stir in the collards and nutmeg. Cook until the collards are wilted and soft, 3 minutes.
Preheat the oven to 425°F. Add the flour to the pan with the vegetables and stir to combine well. Cook for 2 minutes. Whisk in the stock and milk and bring the liquid to a simmer. Continue to simmer until the mixture thickens, about 3 minutes. Meanwhile, chop the chicken into bite-size pieces. Add the chicken and parsley to the thickened vegetable mixture and stir to combine.
Spoon the vegetable mixture into four 3½-inch oven-safe bowls (like a French onion soup bowl), dividing it equally. Lay the 9-inch pie crusts on a work surface and then, from each crust, cut 2 rounds sized to fit generously over the pot pie bowls. Place a crust on each bowl and crimp it to the edge. Whisk the egg and water in a small bowl and then brush this wash over each crust. Sprinkle the Parmesan evenly over the tops, reserving a bit to add before serving if you wish. Using a small sharp knife, cut a couple of slits in the top of each pot pie. Bake the pot pies until the crusts are brown, about 30 minutes. Dust with the reserved Parmesan and serve.
1 pound boneless, skinless chicken breast halves
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 tablespoons (½ stick) unsalted butter
1 cup coarsely chopped celery
1 cup coarsely chopped carrots
1 cup coarsely chopped yellow onions
1/2 cup dry white wine
1 pound collard greens (8 to 10 leaves), coarsely chopped
1/4 teaspoon ground nutmeg
6 tablespoons all-purpose flour 3 cups chicken stock
2 cups milk
1/3 cup chopped fresh flat-leaf parsley
Two 9-inch pie crusts (not baked)
1 large egg
1 tablespoon water
1/4 cup grated Parmesan cheese (1 ounce)
Heat the oil in a large saucepan over high heat. Sprinkle the chicken on all sides with 1 teaspoon of the salt and ½ teaspoon of the pepper. Add the chicken to the pan and cook, turning once, until browned on both sides and cooked through, 10 to 12 minutes. Transfer the chicken to a plate and set aside to rest.
Reduce the heat to medium, add the butter to the pan, and cook until melted. Stir in the celery, carrots, onions, and remaining 1 teaspoon salt and cook until the vegetables are soft and tender, 5 to 7 minutes.
Stir the wine into the vegetable mixture, scraping any brown bits stuck to the bottom of the pan with your spoon to release them. Cook for a few minutes until most of the wine has evaporated, then stir in the collards and nutmeg. Cook until the collards are wilted and soft, 3 minutes.
Preheat the oven to 425°F. Add the flour to the pan with the vegetables and stir to combine well. Cook for 2 minutes. Whisk in the stock and milk and bring the liquid to a simmer. Continue to simmer until the mixture thickens, about 3 minutes. Meanwhile, chop the chicken into bite-size pieces. Add the chicken and parsley to the thickened vegetable mixture and stir to combine.
Spoon the vegetable mixture into four 3½-inch oven-safe bowls (like a French onion soup bowl), dividing it equally. Lay the 9-inch pie crusts on a work surface and then, from each crust, cut 2 rounds sized to fit generously over the pot pie bowls. Place a crust on each bowl and crimp it to the edge. Whisk the egg and water in a small bowl and then brush this wash over each crust. Sprinkle the Parmesan evenly over the tops, reserving a bit to add before serving if you wish. Using a small sharp knife, cut a couple of slits in the top of each pot pie. Bake the pot pies until the crusts are brown, about 30 minutes. Dust with the reserved Parmesan and serve.
