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Basil Chicken Pot Pies

  • 4servings
  • 45minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, H, C, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cooked chicken, meat picked off of the bone, skin and all, shredded

  2. 3 cups spring vegetable ragout, recipe follows

  3. 1/4 cup basil oil, recipe follows

  4. 4 small crock pots

  5. 4 puff pastry sheets,

  6. 3 by 3 inches, docked

  7. 2 tablespoons butter

  8. 5 minced shallots

  9. 2 tablespoons minced garlic

  10. 1 cup sliced shiitakes

  11. 2 cups quartered button or cremini mushrooms

  12. 1 cup white wine

  13. 1 cup chicken stock

  14. 1 tablespoon dark soy sauce

  15. 1/2 tablespoon chopped fresh thyme

  16. 1 cup shucked English peas , blanched

  17. 1 cup shucked edamames, blanched

  18. 1 cup shucked favas, blanched

  19. 1 cup 1/4-inch diced peeled carrots, blanched

  20. 1 cup sugar snap peas , cut into 1/4-inch lengths, blanched

  21. 1 tablespoon white truffle oil

  22. 1/4 cup chopped chives

  23. 3 cloves garlic

  24. 1 tablespoon minced ginger

  25. 2 limes, juiced

  26. 1/2 tablespoon salt

  27. 1/2 tablespoon sugar

  28. 1 cup canola oil

  29. 2 cups Thai basil leaves

  30. Salt and black pepper

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.

  2. Wine Suggestion: York Creek, Pinot Blanc , Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc , Santa Barbara County, 1994 In a large, hot saucepan , add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.

  3. In a blender , puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

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