Our next installment of Dinner And A Movie features Phish’s July 25, 2003 show from Verizon Wireless Amphitheatre in Charlotte, NC. Join us on the couch as we return to our original Tuesday night showtime (January 26th) at 8:30PM ET at webcast.livephish.com.
We’re keeping things easy (and hearty) on the dinner front with Betty Frost’s recipe for Chicken Pot Pies (with veggie option). Full recipe can be found below. Don’t forget to tag your dinner photos #phishdinnerandamovie.
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Chicken Pot Pies (with Veggie options)
Makes 4-6 servings
Ingredients
3 whole (6 split) boneless) chicken breasts (or 1 lb. mushrooms – ideally shitake or portobello, quartered)
5 cups chicken stock (or veggie stock)
Medium yellow onions, chopped (approx. 2 cups)
2 cups carrots chopped in small cubes
1 ½ cups cubed potatoes (yukon gold, with skin on, or russet, peeled)
1 package frozen peas (10 oz or approx. 2 cups)
3-4 Tbsp olive oil
2 chicken (or veggie) bouillon cubes (or 2 tsp Better Than Bullion)
12 Tbsp (1 1/2 sticks) unsalted butter
3/4 cup flour
1/4 cup cream
1/2 cup parsley, finely chopped
Kosher salt to taste
Freshly ground black pepper
1 egg
1 package frozen puff pastry (or go ahead, try to make your own, British Baking geeks)
Instructions
Preheat the oven to 350 degrees F.
Rub chicken breasts with olive oil, sprinkle generously with salt and pepper and roast for 40 minutes or until just cooked through. Remove from the oven and let cool slightly (and remove skins if needed), and cut the chicken into bite sized cubes. Increase oven to 375 for the next baking.
In a small saucepan, warm the stock and bouillon until it dissolves.
In a large pot, melt the butter and saute the onions over low/medium heat until translucent (about 10 min). Add potatoes and carrots (and mushrooms if using) and cook for another 5 minutes. Sprinkle the flour over the vegetables and cook over low heat for 2 minutes, stirring continually. Add the hot stock and simmer over low heat, stirring for another minute, until thick. Add 2 teaspoons salt, a bunch of ground pepper and the cream. Mix in the cubed chicken, peas and parsley.
Pour filling into a deep dish pie pan, or an 8”x8” square pan, or divide among 4 single serving ovenproof bowls. Roll the dough to cut to cover the top of the dish, with enough to hang ½” over the edge. Place the dough on top. Crimp the dough around the edges. Beat egg in a small bowl, and brush the dough with egg wash. Make 3 slits in the top or poke with a fork to allow steam to vent. Sprinkle the top with sea salt and cracked pepper. Place your dish on a baking sheet to catch drips as it bubbles, and bake for 60 minutes or until the top is golden brown and the filling is bubbling.