The filling in Brian’s Chicken Pot Pie isn’t made with any cream or butter, which is usually very common in pot pie dishes.
Instead I use a small amount of flour to thicken the filling, which consists of fresh vegetables and lean chicken breasts.
What you need:
1 chicken breast, diced
1 small onion, diced
1 carrot, diced
2 stalks of celery, diced
1 potato, diced
1 parsnip, diced
3 cups chicken stock
2 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon dill, chopped
6 tablespoons Wondra flour
puff pastry rounds, baked off
1. Heat chicken stock to simmer and blanch all vegetables until tender, about 5 minutes.
2. Remove vegetables.
3. Add the flour to simmer in stock, and allow to thicken.
4. Add the vegetables back. Add the chicken meat and allow to cook until chicken is fully cooked, about 10 minutes.
5. Season with salt and pepper and finish with the herbs.
6. Divide the stew into four small bowls or pots.
7. Cover the bowl or pot with a puff pastry round that has previously been baked off.
In the fall of 2008, Brian Bistrong opened Braeburn, a contemporary American bistro in the heart of New York City's Greenwich Village. Situated on the picturesque corner of Perry and Greenwich streets, Braeburn offers refined comfort food, warmth and sophistication. Like contemporary Parisian bistros, Braeburn’s menu uses the flexibility of the seasons and global accents to create dishes imbued with flavor. Visit www.braeburnrestaurant.com for more information.