Archbold, OH

Recipe Corner

Puff Pastry Chicken Pies

1 pound boneless and skinless
chicken thighs
2 tablespoons butter
1 small onion, finely chopped
4 bacon slices, cut into 1.4-inch
wide strips
3 tablespoons all-purpose flour
1 1.4 cups chicken broth
6 cremini mushrooms, finely
Salt and freshly ground black
pepper to taste
1.4 cup heavy cream or créme
1 1.2 tablespoons finely chopped
fresh parsley
1 17.3 box of frozen puff pastry,
2 large egg yolks, beaten
Lightly buttered rimmed baking
sheet and a ruler

Trim the chicken into evensized pieces- roughly 1.2-inch cubes.

Melt the butter in a medium, deep-sided skillet. Cook the onion over medium heat until it has turned pale gold, about 4 minutes. Using a slotted spoon, transfer it to a plate.

Turn the heat to high and add the bacon strips and cook, tossing them around a few times, for about 4 minutes until they are really crisp.

Transfer the bacon to the onion and start to cook the chicken in the bacon fat. Do this in three batches; each batch should take about 3 to 4 minutes to turn golden on all sides.

Return the onion and bacon and all the chicken to the skillet. Using a wooden spoon and reducing the heat to medium, sprinkle in the flour and stir it in to soak up all the juices.

Add the chicken broth a little at a time, stirring as you add until all the broth has been incorporated. As it comes to simmer, it will have thickened to a creamy sauce.

At this stage, add the mushrooms, season well, and let simmer at the lowest possible heat, uncovered, for 30 minutes, giving it a stir from time to time.

Stir in the cream and the parsley; taste to check the seasoning. Set aside until it is completely cooled, then cover and refrigerate. To bake the pies, preheat the oven to 400 degrees.

Fold out one pastry sheet until it measures 14×9 1.2 inches. Trim 2 1.2 inches off the long side, then cut into two 7×7 squares. Repeat with the remaining pastry sheet. Gather up the trimmings and refrigerate until later.

Roll out each pastry until it is about 8 inches square. Divide the cold filling among the four pieces of pastry, placing it in the center.

Brush the edges with the beaten egg yolk; pull up the four opposite corners to meet in the center so you have what resembles four envelopes. Pinch the seams together carefully, so they don’t burst open.

Make a small hole in the center of each one to allow the steam to escape during baking.

Re-roll the pastry trimmings quite thinly and cut them into leaf shapes, making veins in the leaves with the back of a knife. Then arrange the leaves to decorate the parcels.

Place the pies on a greased baking sheet. The pies can be made up to this stage a few hours in advance and chilled.

Brush the pies thickly with beaten egg yolk. Bake on a high rack in the oven for 20 to 25 minutes, or until they are a rich golden brown.

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