From the Ground Up by James Villas

Author:James Villas
Language: eng
Format: epub
Publisher: John Wiley & Sons, Ltd.
Published: 2011-08-11T04:00:00+00:00

Pies, Quiches, and Soufflés

All-American Chicken Pot Pie

Greek Chicken and Feta Pie

Montezuma Pie

Moroccan Bisteeya

Southern Beef Pot Pie with Cheese Biscuit Crust

English Shepherd’s Pie

Mexican Tamale Pie

Canadian Pork Pie

Castilian Pork and Chorizo Pie

Maryland Clam Pie

Ham, Bacon, and Leek Quiche

Santa Fe Ham, Jalapeño, and Pimento Quiche

Italian Prosciutto and Spinach Frittata

Alsatian Meat Quiche

Shrimp Quiche

Country Ham, Grits, and Cheese Soufflé

Chicken Liver Soufflé Bocuse

Crabmeat and Mushroom Soufflé

French Salmon Soufflé

Brazilian Salt Cod Soufflé

All-American Chicken Pot Pie

Makes 6 servings

Nothing is more wretched than a poorly made chicken pot pie with a heavy, gloppy sauce and tough, soggy pastry, but when this American classic is handled with care, it can be the most glorious dish on earth. This is one time when store-bought pastry can’t compare with freshly made, and if you like lots of pastry in chicken pot pie, you might want to double the pastry recipe, roll out half the dough about 1⁄8 inch thick, cut it into 1-inch strips, and arrange the strips between two layers of filling. Also, if you prefer a really creamy sauce, decrease the number of cups of stock and add more cream. A whole chicken yields the most flavor, but 4 chicken breasts can be substituted for a more formal pie.

For the pastry:

2 cups all-purpose flour

1⁄4 teaspoon salt

2⁄3 cup vegetable shortening

1⁄4 cup ice water

For the filling:

One 31⁄2-pound chicken, cut up

1 medium onion, quartered

2 celery ribs (leaves included), each broken into 3 pieces

Salt and freshly ground black pepper to taste

1⁄2 cup heavy cream

2 carrots, scraped, diced, and blanched for 5 minutes in boiling water

1 cup fresh or frozen green peas

2 tablespoons butter, melted

1. To make the pastry, combine the flour and salt in a bowl, add the shortening, and work with your fingertips till the mixture is mealy. Stirring with a spoon, gradually add the water till a ball of dough forms, wrap in plastic wrap, and chill till ready to use.

2. To make the filling, place the chicken pieces in a large pot and add the onion, celery, and salt and pepper. Add enough water to cover, bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. With a slotted spoon, transfer the chicken to a cutting board and, when cool enough to handle, skin and bone the pieces, cut the meat into large dice, and set aside. Strain 5 cups of the stock into a bowl, add the cream, stir to blend well, and set aside.

3. On a lightly floured surface, roll out half the pastry about 1⁄8 inch thick and line the bottom and sides of a 10 by 8-inch casserole or baking dish with it. Roll out the other half and reserve for the top of the pie.

4. Preheat the oven to 350°F.

5. Arrange half the diced chicken over the bottom of the casserole and arrange half the carrots and peas over the chicken. Make another layer with the remaining chicken and vegetables, season with salt and pepper to taste, and pour the reserved creamed stock over the top. Fit the remaining pastry over the top of the pie, pressing down the edges and trimming off the excess.

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