poultry essentials: chicken, mushroom & rice pie

How To Make poultry essentials: chicken, mushroom & rice pie

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need on large skillet, big enough to hold all of the ingredients.
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  Step 3
  If you are not planning on serving all 4 portions, you can freeze what is left, and reheat at a later time.
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  Step 4
  Gather your ingredients (mise en place).
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  Step 5
  Dice the bacon, then add to a skillet over medium-low heat.
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  Step 6
  Chef’s Note: We are going to use low heat and allow the flavors of this dish to meld together, as they slowly cook.
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  Step 7
  Allow the bacon to cook and render its fat until you achieve your desired level of doneness. I like mine just shy of crispy.
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  Step 8
  Chef’s Note: Because of the low heat, this could take up to 15 minutes.
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  Step 9
  Remove the bacon, drain on paper towels, and reserve. Take out all but 2 tablespoons of the bacon grease, then add the diced onions, and thyme sprigs.
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  Step 10
  Chef’s Note: Reserve the excess bacon grease, in case needed.
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  Step 11
  Throw in the sliced mushrooms, sprinkle with a bit of salt and pepper, and sweat them with the onions for about 5 minutes.
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  Step 12
  Toss in the cumin, paprika, and cayenne, and continue to sweat the veggies until they soften, about another 5 – 7 minutes.
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  Step 13
  Remove from the pan, and reserve, along with the diced bacon.
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  Step 14
  Add the chicken to the pan, and sprinkle with a bit of salt and pepper.
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  Step 15
  Chef’s Note: If the pan is a bit dry, add a little of the extra bacon grease. If you do not wish to use it, you can always throw in a bit of non-flavored oil, or butter.
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  Step 16
  Toss in the pan, until they begin to cook on the outside, but are still a bit pink on the inside, about 4 – 5 minutes.
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  Step 17
  Return the veggies and bacon to the pan, then stir to combine.
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  Step 18
  Fish out the thyme sprigs, then add the chicken stock, evaporated milk, and water to a bowl, whisk in the flour, and add to pan. Stir to combine.
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  Step 19
  Allow the mixture to come up to a simmer, add the rice (and peas, if using), and cook, stirring occasionally until the rice is al dente, about 20 minutes.
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  Step 20
  Chef’s Tip: Even at low heat, the rice will have a tendency to stick to the bottom of the pan, so make sure you stir it every minute or so. I like to use a wooden spoon, and scrape it across the bottom of the pan, just to make sure nothing is sticking.
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  Step 21
  While the pan is simmering, brush some of the egg on the puff pastry pieces and bake according to package directions. Typically, that would be 350f (175c) for about 20 minutes.
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  Step 22
  Chef’s Note: Before serving, do a final tasting for proper seasoning.
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  Step 23
  PLATE/PRESENT
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  Step 24
  Add 1/4 of the mixture to a plate, top with a puff-pastry sheet, and serve while nice and warm, with a bottle of hot sauce on table. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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