Basil Chicken Pot Pies

  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 cooked chicken, meat picked off of the bone, skin and all, shredded

3 cups spring vegetable ragout, recipe follows

1/4 cup basil oil, recipe follows

4 small crock pots

4 puff pastry sheets, 3 by 3 inches, docked

Spring Vegetable and Mushroom Ragout:

2 tablespoons butter

5 minced shallots

2 tablespoons minced garlic

1 cup sliced shiitakes

2 cups quartered button or cremini mushrooms

1 cup white wine

1 cup chicken stock

1 tablespoon dark soy sauce

1/2 tablespoon chopped fresh thyme

1 cup shucked English peas, blanched

1 cup shucked edamames, blanched

1 cup shucked favas, blanched

1 cup 1/4-inch diced peeled carrots, blanched

1 cup sugar snap peas, cut into 1/4-inch lengths, blanched

1 tablespoon white truffle oil

Salt and black pepper

1/4 cup chopped chives

Basil Oil:

3 cloves garlic

1 tablespoon minced ginger

2 limes, juiced

1/2 tablespoon salt

1/2 tablespoon sugar

1 cup canola oil

2 cups Thai basil leaves

Salt and black pepper

Directions

  1. In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
  2. Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994

Spring Vegetable and Mushroom Ragout:

  1. In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.

Basil Oil:

  1. In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken in a Pot, No Pie

Casserole Queen Pot Pie

Chicken Pot Pie with Jalapeno Cornbread Topping

Spring Chicken with Carrots and Peas

Parisian Chicken Salad