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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F. | 2. Generously season the chicken with salt and pepper and set aside. | 3. In a 3-quart stove-top casserole or sauté pan, cook bacon until almost crispy over medium high heat. Remove from pan with a slotted spoon and set aside. | 4. Reserve half of the bacon fat from the pan and add the chicken pieces, skin side down. Sear the chicken over medium high heat 3 to 4 minutes on each side, or until light brown. | 5. Remove chicken from pan and set aside. | 6. Add diced onion, carrot, thyme and garlic. Cook 2 minutes, stirring frequently. | 7. Add Madeira wine and bring to a boil. | 8. Add cooked bacon, chicken stock and chicken pieces. | 9. Turn heat to low, cover pan and cook 45 minutes at a low simmer. | 10. While chicken cooks, melt 1 tablespoon butter with sugar in a 10-inch skillet. Add pearl onions and baby carrots, stir to coat, and season lightly with salt and pepper. | 11. Add ¼ cup water, and bring to a boil. | 12. Cover the pan and let cook for 15 minutes at a low simmer, or until vegetables. | 13. are tender. Remove and set aside. | 14. Melt remaining 1 tablespoon butter in skillet and add shitake mushrooms. Sauté for 2 minutes over medium heat. | 15. Season lightly with salt and pepper and add ¼ cup water. | 16. Cover pan and cook for 4 to 5 minutes, or until mushrooms are tender. | 17. When chicken is cooked, remove chicken pieces and place in a 2.5 quart pie dish or low, round casserole. | 18. Top the chicken with the mushrooms, onions and baby carrots, spreading evenly around the chicken. | 19. Pour remaining chicken cooking mixture through a fine-mesh strainer into a small saucepan. (The remaining solids are not used in the dish). | 20. Simmer liquid over medium heat for about 5 minutes, to reduce and thicken. Taste and adjust seasonings as necessary. | 21. Pour sauce over pot pie. | 22. Roll out puff pastry sheet so it is 1 inch larger than the pot pie dish. | 23. Beat egg yolks with 2 teaspoons of water to make an egg wash. | 24. Brush the top of the puff pastry sheet with the egg wash. Brush egg wash on brim of chicken dish. Place a piece of puff pastry, egg wash side up, on top of the potpie. | 25. and press down along the brim of the pan to seal the edges. | 26. Create a design with a sharp knife by cutting light diagonal lines. | 27. Place each pot pie on a baking sheet and bake in preheated oven 25 to 30 minutes, or until puff pastry is a deep golden brown. | 28. Serve with salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
bacon	2	slices	diced	233.52	0.7168	7.0672	22.2264
onion	1		peeled diced	44.0	10.274000000000001	1.21	0.11
carrot	2		peeled diced	59.04	13.7952	1.3392	0.3456
thyme	2	sprigs		-	-	-	-
garlic clove	2		smashed	-	-	-	-
madeira wine	1	cup		-	-	-	-
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
butter	2	tablespoons		171.0	7.857	5.343	14.4
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
white pearl onion	12		peeled	-	-	-	-
baby carrot	15		peeled	-	-	-	-
butter	1	tablespoon		171.0	7.857	5.343	14.4
shiitake mushroom	8	ounces	sliced	77.1106	15.3994	5.0802	1.1113
egg yolk	2			109.48	1.2206	5.3924	9.0236
puff pastry	2	sheets		2734.2	223.93	36.26	188.65

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.