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Crabmeat and Chicken Potpie
4 Servings
Chicken potpie becomes stylish when crabmeat is added to the mix. It's
great for an informal dinner parry because you can make the filling
ahead of time. When your guests arrive just top it with rounds of store-
bought frozen puff pastry, brush it with egg wash, and put it in the oven.
INGREDIENTS
1/4 pound lump crabmeat
1 1/2 pounds skinless, boneless chicken, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 plus 1 tablespoons all-purpose flour
2 plus 2 tablespoons vegetable oil
2 plus 2 tablespoons unsalted butter
1/2 pound red-skin potatoes, cut into1/2-inch pieces
1/2 pound carrots, peeled and cut into I/2-inch pieces
1 medium yellow onion, peeled and diced
2 garlic cloves, minced
Pinch of crushed red pepper flakes
1 sprig thyme
1 bay leaf
1 cup white wine
2 cups chicken stock or good-quality canned chicken broth
1 cup heavy cream plus 1 tablespoon for brushing
1/4 cup dry sherry
1/2 cup shelled or frozen peas
1/2 pound (1 sheet) frozen puff pastry,
defrosted following package instructions
1 egg
METHOD
1
Carefully pick through the crabmeat and discard any pieces of shell
or cartilage. Transfer to a bowl, cover, and refrigerate until needed.
2
Season the chicken pieces with salt and pepper, and toss in a mixing
bowl with 2 tablespoons of the flour until evenly coated. In a large
skillet over high heat, heat 2 tablespoons of the oil. Add the chicken
pieces, reduce the heat slightly, and sauté, turning them occasionally
until light golden and cooked through, 5 to 10 minutes. Using a
slotted spoon, transfer the chicken to a plate rid set aside. Add the
remaining 2 tablespoons oil and 2 tablespoons of the butter to the
pan, then add the potatoes, carrots, and onion and sauté until they
begin to look glossy and bright, 2 to 3 minutes. Reduce the heat to
medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and
sauté just until the vegetables begin to color slightly, 2 to 3
minutes more.
26
Chicken/Crabmeat
Potpie (cont'd.)
3
Add the wine, turn up the heat, stir and scrape with a wooden spoon
to deglaze the pan deposits. Simmer until the liquid reduces by
about half, 3 to 5 minutes. Add the chicken stock and 1 cup of cream.
Bring the liquid to a boil, reduce the heat slightly, and simmer briskly
until the liquid reduces by about half again and is thick and creamy,
about 15 minutes. Remove the sprig of thyme and the bay leaf.
4
Stir in the reserved chicken pieces and the sherry. Stir together the
remaining 2 tablespoons butter and remaining 1 tablespoon flour and
stir this paste into the mixture. Season the sauce to taste with salt
and pepper. Gently stir in the reserved crabmeat and the peas.
Transfer to four large individual ovenproof 2-cup soup bowls, four
ramekins of the same size, or a 2-quart baking dish. Cover with
plastic wrap and refrigerate until the filling is cold,
at least 1 hour.
5
Preheat the oven to 400°F on Bake. Make sure the puff pastry is no
thicker than 1/4 inch. With the tip of a sharp knife, cut the pastry into
four circles that will overhang the rims of the serving bowls or
ramekins by about 1/2 inch; for a single large baking dish, cut four
circles that will overlap the top by 1 inch, or use one large sheet.
6
In a small bowl beat together the egg and the remaining 1 table-
spoon of cream to make an egg wash. Brush the outsides of the rims
of the ramekins. Place the bowls, ramekins, or baking dish on a
baking tray and place the puff pastry circles on top, draping them
over the sides of the dishes. Pierce the tops with the tip of a paring
knife. Brush with the egg wash and press the pastry gently against
the sides of the dishes. Carefully transfer the baking sheet to the
oven and bake until the filling is bubbling hot and the pastry is
a deep golden brown, 25 to 35 minutes. Serve hot.
Recipe Courtesy Wolfgang Puck Makes it Easy
27
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