Layers of flaky filo dough on high of this hen pot pie rework the consolation meals basic from the on a regular basis to the elegant. Serve every portion with a filo triangle on high so there’s a few of the crispy dough in each chunk.
Hen Pot Pie with Mushrooms and Thyme
For the filling:
- 14 Tbs. (1 3/4 sticks) (7 oz./220 g) unsalted butter
- 1 cup (5 oz./155 g) plus 2 Tbs. all-purpose flour
- 1⁄3 cup (3 fl. oz./80 ml) Madeira
- 2 Tbs. hen demi-glace
- 7 cups (56 fl. oz./1.75 l) hen inventory
- 1 giant yellow onion, diced
- 4 celery stalks, sliced 1/8 inch (3 mm) thick
- 1 lb. (500 g) cremini mushrooms, trimmed, brushed clear and thinly sliced
- 1 Tbs. chopped recent thyme
- 2 tsp. chopped recent tarragon
- 1 bay leaf
- 8 oz. (250 g) small red-skinned potatoes, minimize into 1⁄2-inch (12-mm) cube
- 8 cups cubed cooked hen (about 3 lb./1.5 kg complete)
- 1 bag (1 lb./500 g) frozen pearl onions
- Salt and freshly floor pepper, to style
For assembling:
- 1 field (1 lb./500g) filo dough, thawed if frozen
- 8 Tbs. (1 stick) (4 oz./125 g) butter, melted
- 1 egg crushed with 1 tsp. water
- Sea salt, to style
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
To make the filling, in a 5-quart Dutch oven over medium warmth, soften the butter. Add the flour and cook dinner, stirring always, till the combination smells aromatic and nutty, about 2 minutes. Whisk within the Madeira and demi-glace. Slowly add the hen inventory, whisking till easy, and produce to a boil. Add the diced onion, celery, mushrooms, thyme, tarragon and bay leaf and cook dinner till the greens are virtually tender, about 10 minutes. Add the potatoes, hen and pearl onions and season with salt and pepper. Cook dinner till the potatoes are tender, about 10 minutes. Take away from the warmth and let cool for 10 minutes. Take away the bay leaf and discard.
To assemble the pot pie, on a dry work floor, gently unroll the filo. Reduce the phyllo in half horizontally. Cowl half of the filo with a barely damp paper towel and put aside.
Unfold 1 filo sheet from the second stack in your work floor and, utilizing a pastry brush, flippantly brush with melted butter. Cowl with a second sheet, rotating it clockwise barely, and brush it with extra butter. Repeat with the remaining sheets from the second stack, rotating each barely and brushing every with butter. Rigorously carry the stack of buttered filo and place it on high of the pot pie, folding the dough up as needed alongside the sides of the pot. Brush the filo with the egg wash and sprinkle with sea salt.
Bake till the filo is crisp and browned throughout, 15 to twenty minutes, masking the sides of the filo with
aluminum foil about midway by way of the cooking time if essential to maintain them from turning too brown. Take away from the oven and let cool about 10 minutes earlier than serving.
Whereas the pot pie is cooking, put together the remaining filo. Unfold 1 of the remaining filo sheets in your work floor and, utilizing a pastry brush, flippantly brush with melted butter. Cowl with a second sheet and brush it with butter. Repeat with the remaining sheets of filo, brushing every with butter. Utilizing a pointy knife, minimize the sheet of filo into 8 triangles of equal measurement. Switch the triangles to the ready baking sheet.
Whereas the pot pie is cooling, place the filo triangles within the oven and bake till flippantly browned and crispy, 8 to 10 minutes.
To serve, spoon the pot pie onto warmed plates or shallow bowls and prepare a filo triangle on high of every serving. Serves 8.
Williams-Sonoma Take a look at Kitchen
