Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.


I've been experimenting with the idea of a "different" chicken pot pie. I wanted the best of what pot pie is - hot, comforting, delicious - without the peas and carrots and boring, creamy sauce. After a few trial runs, I think I've found it... a flaky crust with a concoction of tender chicken, savory mushroom and rich miso broth underneath. I dare say, this is a helluva good chicken pot pie. You'll never want those frozen ones again.

Ingredients: Print Ingredients

• 2 cups water
• 1 cup fresh oriental noodles (look in the Asian Foods section)
• 2 Tblsp. dark miso paste
• 1 tsp. freshly grated ginger
• 1 medium white onion, sliced
• 1 Tblsp. butter
• 1/2 cup celery, diced
• 2 tsp. ponzu sauce
• 1 large chicken breast, steamed & cubed
• 1 portobello mushroom, chopped into cubes
• 3-4 sheets puff pastry dough
• Salt & pepper to taste


In a medium saucepan, bring the water to boil; stir in miso; toss in noodles; cook for 1-2 minutes. Remove from heat. In a skillet, saute the fresh ginger; add onions and carmelize over medium high heat; deglaze with white wine. Add butter and celery. Saute until celery is soft. Add ponzu sauce, and stir in chicken breast and mushrooms. Cook for 3-4 minutes. Remove from heat. Cool for a few minutes, then add chicken & vegetables to the miso noodle broth. Salt and pepper to taste.

Turn a 4" ramekin upside down over a sheet of puff pastry dough and trace a circle, then cut out the shape. Repeat four times until you have four circles of dough. Ladle the warm filling into ramekins and place a circle of dough on top. Press down tightly on the edges to seal completely. Brush with egg wash (1 egg yolk whisked together with 1 Tblsp. water). Poke a couple of holes in the top with a fork to allow the steam to escape.

Place the ramekins on the middle shelf in a 400 degree oven. Cook for 7-9 minutes, or until the crust is golden brown. Remove and serve!

Makes 4 pot pies.

How To Serve:

Click here for a printable version of the recipe.

E-mail this recipe to a friend.

  Search Again

Powered by
Webteacher's Webdata