chicken pot pie nouveau

How To Make chicken pot pie nouveau

• Step 1
  Bring 1 cup broth to a boil, add carrots and rosemary, boil 4 minutes.
• Step 2
  Drain, reserving liquid and discard rosemary.
• Step 3
  Blanch snap peas, drain, rinse under cold water, add to carrots.
• Step 4
  Cut a small \"X\" in the root end of each onion, being careful not to cut too deeply, boil onions for 10 minutes, drain, rinse, peel, set aside.
• Step 5
  Melt butter in a saucepan, add flour and cook, whisking over medium-low heat for 3 - 4 minutes.
• Step 6
  Add reserved carrot liquid and enough broth to equal 2 cups. Cook, whisking, until thickened.
• Step 7
  Add a sprig of rosemary, cover, set aside to cool.
• Step 8
  Lightly butter 4 - 1 1/2 cup ramekins.
• Step 9
  Place a portion of chicken in each, followed by a portion of the vegetables.
• Step 10
  Pour the thickened sauce over each mixture.
• Step 11
  Cover ramekins and place in refrigerator.
• Step 12
  On a cool, floured surface, roll out pastry to form a 1/4\" thick rectangle.
• Step 13
  Cut into 4 rectangles.
• Step 14
  Whisk water and egg together, brush the outside rim of each ramekin with egg wash.
• Step 15
  Drape pastry over top and seal edges.
• Step 16
  Trim any excess dough and chill in freezer for 20 minutes.
• Step 17
  Preheat oven to 475 and bake 15 to 18 minutes, until pastry is puffed and well-browned.
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