Chicken Pot Pie
From Chef Jared Gierisch
1 tsp Butter Unsalted
2 tbsp + ¾ tsp Celery, diced
2 tbsp + ¾ tsp Spanish Onions, diced
1 cup Red Skin Potatoes, diced
1 lb Boneless Chicken Thighs
4 oz Béchamel Sauce (ingredients and directions below)
Pinch of Dried Chicken Base or Cube
Dash of Dried Thyme Leaves
2 tsp Parsley
¼ cup Peas
1 10x15 Pastry Puff Sheet
Sauté celery and onions in butter until tender. Add diced chicken.
Boil the quartered potatoes for 8 minutes, drain and add.
Add béchamel sauce (ingredients and directions below) and chicken base and stir well.
Bring to a boil and add peas, thyme, and parsley.
Fill oval crocks with 4 oz. of mixture just below the rim.
Punch a small circle out of the center of the puff pastry to allow steam to escape. Place over stew and fold over corners. Press fork on corners to lock down.
Brush with egg.
Place on sheet pans and bake in 400 F oven for 15 minutes.
1 tsp Butter
1 cup Milk
Roux (½ cup butter; ½ cup flour heated on low until smooth)
1 Bay Leaf
dash of Pepper
dash of Salt
Sweat onion in butter, add milk and simmer.
Temper in the roux (make it blonde), whisking constantly.
Add seasonings and simmer until thick.
A message to our community
As we acclimate to the new ways on campus, I realize so much has changed in just a few days. Some of the things that gave me the most joy, such as meeting with our students, talking with you during special events, or meeting my colleagues can no longer happen in the same way, at least for the time being. Along with my team, I wanted to think of ways to keep our connections alive, continue to show our care, and engage with our community. That being said, we are starting a new series called, Care.Connection.Community through which we will share messages with you.
Stay healthy and be well,