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(NOT YOUR USUAL) CHICKEN POT PIE w/ ORIENTAL NOODLES & PORTOBELLO MUSHROOMS
Description:
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.
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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
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Prepare:
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.
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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