Culinary Challenge #22 - Chicken Pot pies

[IndyWS6]

Step 1

 

[IndyWS6]

Step 2
Season liberally with salt, pepper and Montreal Steak Seasoning. Seems weird, but it has all of the seasonings you would use individually…

 

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Step 3
Chop the carrots and onion..,

 

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Step 4
Roast the chicken in a Dutch oven, covered, at 375 for an hour. Uncover and roast for an additional 15 minutes.

 

[IndyWS6]

The chicken is resting. Strained, reserved juices for the filling.

 

[IndyWS6]

In case anyone is wondering, crispy skin, albeit delicious, was not the goal

 

[IndyWS6]

The chicken was surprisingly moist. First time roasting in a Dutch oven. Won’t be the last. Pulled all of the meat. Next step, cook the filling…

 

[IndyWS6]

I couldn’t find frozen pearl onions at the store, so now I need to flash boil and then ice bath the little bastards to peel them..,

 

[IndyWS6]

The aforementioned ice bath…

 

[IndyWS6]

Carrots are poached and the onions are peeled. Whoever created the mechanical contraption to peel those little bastards deserves a Nobel Peace Prize…

 

[IndyWS6]

Working on the roux …

 

[IndyWS6]

Roux complete. Added the pearl onions, carrots, peas and chicken to simmer,,,

 

[IndyWS6]

Prepping the ramekins..,

 

[IndyWS6]

Ramekins filled and covered with pie dough crust. Brushed with egg wash and sprinkled with flaky sea salt. Headed to the oven for an hour at 375 F

 

[IndyWS6]

Deliciousness… A touch “browner” on the crust (been wrestling with the oven temp calibration…) than I wanted, but nowhere near burned. They come out Chernobyl hot. It takes patience not to dive in. I don’t have that. My tongue and the roof of my mouth are F%%*^ at this point…

 

[Monkey Man]

Wow man. Just... wow!