Our next recipe from our Executive Chef is chicken pot pie with spring vegetables and herbs. Here’s a note straight from Chef Xavier on his recipe:
“I love this recipe for two reasons: 1.) It’s a classic comfort food, and who doesn’t love comfort food? 2.) It utilizes spring vegetables and has fresh herbs, which is always a wonderful thing in my book. With us living in Northeast Ohio, we are in that period where we could be in 60 degree weather and it feels like spring, and then the next day we have 30 degree weather and it’s snowing. So this recipe kind of covers both extremes. I hope you enjoy!”
- 3/4 cup diced slab bacon
- 3/4 cup crosswise sliced green onions
- 9 baby carrots, about 1 bunch, scrubbed and sliced in half lengthwise
- 12 ea fingerling potatoes, peel on, halved if large ones
- 3 cups mushrooms, stemmed
- 1/4 cup cream sherry
- 1 tbsp flour
- 3 cups chicken stock
- 1 cup heavy cream
- 4 cups cooked chicken diced or pulled
- 1 1/2 cups of green peas
- 6 stalk asparagus, cut into 2″ pieces
- 2 tbsp chopped fresh basil
- 1 tbsp chopped chives
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 2 Pillsbury pie dough sheets or pie crust
- 1 egg
- 2 Tbsp milk
- In a large saute pan over medium heat, add the bacon and saute until it begins to soften and give up some fat.
- Add the onions and saute until tender, about 3 mins. If necessary, drain excess bacon fat, leaving just a film of fat in the pan.
- Stir in the carrots, potatoes, and mushrooms.
- Add the sherry, bring to a boil and stir until absorbed.
- Sprinkle in the flour and stir very well. Add stock and cream and bring to a boil. Reduce heat and summer until the stew reduces and thickens and vegetables are tender, about 20 mins.
- Add the chicken, peas, asparagus, herbs, and salt and pepper and simmer for 10 mins more.
- Preheat oven to 400 degrees.
- Place one of the two pastry sheets down in a buttered casserole, pour stew on top of the dough and then lid the dish with the remaining pie sheet.
- In a small bowl whisk the egg and milk together. Prick the pastry all over with a fork and brush with the egg mixture.
- Bake until golden brown about 15-20 mins.
- Remove from oven and let sit for 5-10 mins to settle and serve.
Recommendations from the Chef
“For us adults out there who love to have a glass of wine with dinner, I would like to suggest a glass of Soave. This is a dry, white Italian wine from the Veneto Region in northeast Italy, around the city of Verona. Mostly made from the Garganega grape, this wine pairs well with food in need of its lemon-like acidity. The sweetness of the spring vegetables, fresh herbs and pie pastry are framed by the supple texture and acidity of the Soave. So raise a glass and enjoy!”
Look Forward to More Recipes from Our Executive Chef
Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!
If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!