Chicken Potpie in a Pumpkin
Posted by Hauntmistress
6 two lb. sugar pumpkins, preferably short and squat
5 tbs. butter, plus 2 tbs. melted
2 tsp. salt
1 tsp. pepper
1 tsp. grated nutmeg
1 lb. pearl onions
9 oz. potatoes, peeled and cut into 1/2 in. pieces
12 oz. button mushrooms, quartered if large
8 oz. carrots, peeled and cut into 1/2 in. pieces
5 tbs. flour
2 1/2 cups canned low-sodium chicken broth, skimmed of fat
1 cup milk|
4 1/2 cups poached or roasted chicken
2 tbs. fresh thyme leaves
3 tbs. chopped parsley
2 tbs. chopped sage
1/2 recipe Pâte Brisée with Thyme (recipe follows)
1 lg. egg, beaten with 1 tbs. heavy cream, for egg wash
Pâte Brisée with Thyme:
1/2 cups flour
1 tsp. salt
1 cup unsalted butter, cut into small pieces
2 tbs. thyme leaves
1/4 cup - 1/2 cup ice water
How to Prepare:|
Heat oven to 375 degrees. |
Slice the tops off the pumpkins. Scoop out the seeds, and discard. Using a pastry brush, brush insides of pumpkins with 2 tbs. melted butter. Season insides of pumpkins with 1/2 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. nutmeg.
Place pumpkins on a baking sheet; cover tightly with foil. Bake until tender, about 30 min.
Bring a med. saucepan of water to boil. Add pearl onions, and let simmer for 15 min. Drain; rinse under cold running water. Peel onions, and set aside.
Melt 5 tbs. butter in a lg., high-sided skillet set over med. heat. Add potatoes and onions, and cook, stirring occasionally, until the potatoes begin to turn golden. Add mushrooms and carrots, and cook 4 - 5 min. more. Add flour, and cook, stirring, for 1 min. Add reduced chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 - 3 min. Stir in chicken, thyme, parsley, sage, remaining 1 1/2 tsp. salt, 3/4 tsp. grated nutmeg, and 3/4 tsp. pepper. Remove from heat, and divide mixture among reserved pumpkin shells.
Roll each piece of pâte brisée (recipe below) to an 1/8 in. thickness. Pull center of dough upward to form a pumpkinlike stem. Place over the hollow of each filled pumpkin. Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin. Brush top of dough with egg wash. Bake until crust is golden, about 45 min.
Pâte Brisée with Thyme:
(This recipe makes enough to cover 12 potpies).
Put the flour and salt in the bowl of a food processor. All ingredients should be cold. Add the pieces of butter for approximately 10 sec., or just until the mixture resembles coarse meal. Add the thyme leaves, and pulse to combine.
Add ice water, drop by drop, through the feed tube with the machine running, until the dough just holds together without being wet or sticky; do not process more than 30 sec. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
Divide the dough in half, and shape into two disks. Wrap in plastic film, and refrigerate to chill for at least 1 hr.
More great recipes like this one can be found at:
Haunted Bay's Halloween Recipe Database
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