Wolfgang Puck Chicken Pot "Un" Pie
#327178 - 03/25/08 04:16 PM
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Susie2
Reged: 08/07/06
Posts: 158
Loc: Pomona California
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The chicken pot pie recipe is on the box of Wolfgang's Free Range Roasted Chicken Stock. I didn't have all the ingredients so I did a little substitution (I'll put my subs in parenthesis). I cut the fat and flour in half but if you would prefer to use no fat at all, then use the slurry method for thickening the sauce. (Mix flour and water or some stock together until smooth. Add to the chicken, broth and wine mixture to thicken stirring until thickened. Proceed with rest of recipe. This recipe comes out so creamy you would think it has milk in it, but it doesn't.
Chicken Pot Un Pie
4 chicken breasts cut into bite size pieces (I only had 2 )
4 TBS butter (I used 1 T butter and 1 T olive oil - can use margarine
6 TBS flour (I used 3 T)
2 cups chicken stock
1/2 cup white wine (I use dry vermouth as it will keep in fridge 6 mo)
12 pearl onions parboiled and peeled (I use the frozen already peeled and don't do that parboil thing)
1 cup diced and blanched carrots
1 cup celery (half inch slices blanched)
1 cup yellow turnips diced and blanched (I had no turnips so I used peas - you could probably use potatoes too)
2 bay leaves
1 tsp thyme (fresh)
salt and pepper
2 TBS parsley (fresh chopped)
1. The vegetables may be blanched separately in the chicken stock. (put in boiling water or stock until it comes back to the boil and removed - supposed to help them keep their color and seal in the taste) Or you can just dump them in after you saute chicken and add liquids.
2. In a thick metal pot saute the cubed chicken breast meat in the butter. Do not brown. Add flour and mix in well. Add chicken stock and wine. Continue to stir and bring to a boil until thickened. Reduce to simmer. (Here is where you can play around with cooking method. You can poach the chicken in a bit of stock and wine or saute with tiny bit of fat. Then add remaining liquid and the slurry mentioned above.) I figure 1/2 T fat per portion is okay for me. But you know what you can handle.
3. Add vegetables, bay leaves and thyme. Simmer until the veggies are tender. Turn off heat. Add parsley and adjust seasonings.
4. *This part is definitely not IBS safe: Portion the stew mixture into casserole dishes. Top with pie dough or puff pastry. Brush with egg wash. Bake in 400 F oven until crust is dark golden brown.
IBS safe version for serving: There was a recipe for chicken and biscuits on the recipe exchange. I think it used Bisquick low fat mix. You could bake it with the biscuits on top or separately. Serve over rice or pasta. Top with mashed potatoes and bake. Top with fresh bread crumbs and bake. Or just ladle it into bowls and serve with some nice bread. I just finished the stove top cooking of the stew and am not sure how I will serve it. Don't know what's in the house as I haven't been to the market in a while.
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This sounds good, I will have to try it! 
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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I decide to use pasta with it. I had these little ear shaped pastas (small shells would also be good). I boiled them up, sprayed a casserole dish with olive oil spray and layered the pasta, stew, pasta, stew and topped with Italian style bread crumbs. Baked at 375 for about 35 minutes til sauce is bubbly and crumbs are browned. So good. The pasta does absorb a lot of sauce, which was okay with me as my sauce wasn't very thick. I have more than half left. So I would say it easily serves 4.
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