That’s right, a pie recipe one day after Pi day.
Unfortunately not my first time being a little slow on the uptake on this blog.
But but! This recipe has a wee bit o’ Irish in it, and I’m two days early for St. Patrick’s Day, so I think I get a pass here.
I recently learned that Shepard’s pie is traditionally made with lamb, and cottage pie is made with beef. Who knew? Shepard’s pie is one of the GS’ specialties. Maybe he can guest blog it soon.
There’s this great Irish restaurant in Baltimore, though (Ryan’s Daughter) that has a cottage pie that they make with chicken. Similar to a chicken pot pie, but instead of puff pastry they top it with “champ” which is basically mashed potatoes on crack.
But I figured, why not have both?!
That’s right, I did it.
Chicken Pottage Pies (makes 6 individual pies)
1 stick butter
8 tbs flour
about 3/4 box chicken stock
1 cup chopped carrots
1 lb frozen peas
1 lb frozen pearl onions
2-3 large chicken breasts
6-8 Yukon gold potatoes
2-3 tbs plain Greek yogurt
2 sheets puff pastry
salt and pepper
Start by cooking your chicken. I just boiled it, but you can bake it or buy a rotisserie. Cut it up into bite sized pieces.
Note that you’ll find puff pastry in the freezer section, so you’ll want to let this thaw a little in the fridge while you’re doing the other prep so that you can spread it out to cut.
Then boil your peeled potatoes until cooked through. Whip with a hand mixer with the Greek yogurt (optional, but I like the tang) and a pat of butter. Season with salt and pepper.
Melt the butter in a large pan. Add the flour, and stir until combined and smooth.
Add the chicken stock in about 1/2 cup increments, stirring to combine. You want to end up with a relatively thick “sauce”. You’ll know it’s done when you coat the back of a spoon and you can run your finger through it and hold the line. Season liberally with salt and pepper.
Add the carrots, peas, and pearl onions. Keep the heat on low and stir to combine. You can let this cook for a bit, then remove from heat and add the chicken. Check your seasoning again.
Pour into 6 ramekins. Top with a thin layer of mashed potatoes.
Cut the puff pastry into circles slightly larger than your ramekins. Depending on the brand, you may have to Frankenstein it a little bit. That’s okay. If you play with it too much and it gets warm, though, just refrigerate for a bit before baking.
Pinch the pastry around the edge of the ramekin, then brush with egg. Cut some vents in the top, and sprinkle with sea salt.
You can do all of this ahead of time and stick them in the fridge until you’re ready to bake them (400 degrees for 20-25 minutes)- this makes them great for entertaining! Or for going to the gym for 2 hours in preparation of your extravagant solo meal.
Speaking of which, why did I make 6 of these? Who wants to come over for dinner?