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Cheesecake Table Dessert Cream

Chicken Potpie In A Pumpkin

Ingredients & Directions

6 Sugar pumpkins – (abt 2 lb
-ea); short and squat
Are the best
5 tb Butter
2 tb Melted butter
2 ts Salt
1 ts Freshly ground pepper
1 ts Freshly grated nutmeg
1 lb Pearl onions
5 tb All-purpose flour
9 oz Peeled cubed potatoes
2 md Peeled sliced carrots
12 oz Button mushrooms; quartered
-if large
2 1/2 c Well-reduced chicken stock
1 c Milk
4 1/2 c Poached or roasted chicken
2 tb Fresh thyme leaves
3 tb Chopped parsley
2 tb Chopped fresh sage
1 lg Egg beaten with
1 tb Heavy cream
2 1/2 c All-purpose flour
1 ts Salt
1 c Unsalted butter; cut up
2 tb Thyme leaves
1/4 c Ice water; to 1/2

Make the Pate Brisee With Thyme: 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 seconds, 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 seconds. 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 at least 1 hour. (Makes
enough to cover six potpies, setting aside half of recipe for later
savory use.) Heat oven to 375 degrees. Slice the tops off the
pumpkins. (Placing a pumpkin on a towel will help keep it from
rolling around.) Scoop out the seeds, and discard them. Using a
pastry brush, brush insides of pumpkins with 2 tablespoons melted
butter. Season insides of pumpkins with 1/2 teaspoon salt, 1/4
teaspoon pepper, and 1/4 teaspoon nutmeg. Place pumpkins on a baking
sheet; cover tightly with foil. Bake until tender, about 30 minutes.
Bring a medium saucepan of water to boil. Add pearl onions, and let
simmer for 15 minutes. Drain; rinse under cold running water. Peel
onions, and set aside. Melt 5 tablespoons butter in a large,
high-sided skillet set over medium heat. Add potatoes and onions, and
cook, stirring occasionally, until the potatoes begin to turn golden.
Add mushrooms and carrots, and cook 4 to 5 minutes more. Add flour,
and cook, stirring, for 1 minute. Add reduced chicken stock and milk,
and bring to a simmer. Cook until thick and bubbly, stirring
constantly, 2 to 3 minutes. Stir in chicken, parsley, thyme, sage,
remaining nutmeg, remaining 1-1/2 teaspoons salt, 3/4 teaspoon grated
nutmeg, and 3/4 teaspoon pepper. Remove from heat, and divide mixture
among reserved pumpkin shells. Roll each piece of pate brisee to a
thickness of 1/8 inch. Pull center of dough upward to form a
pumpkin-like 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 minutes. Serves 6.

6 servings

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