Hopefully you've had a chance to check out Capital Cooking's Food Bloggers Challenge: Comfort Food Part 1.
If not, you might want to start by trying out the recipes to see which one is your favorite and then make sure to vote for your favorite recipe and challenger. On November 2, 2008 we filmed Capital Cooking's first Food Bloggers Challenge. Each challenger had to make their version of Chicken Pot Pie in 8 minutes for the show. Alison went with a seasonal version and created the Autumn Chicken Pot Pie.
Autumn Chicken Pot Pie
by Alison McConnell
The Humble Gourmand (http://humblegourmand.com)
11 Tbsp. cold unsalted butter, diced
3/4 c. confectioners' sugar
1/2 tsp. kosher salt
2 c. flour
Leg meat from 1 roast chicken, chopped
Half a small yellow onion
1 small butternut squash (just the neck)
1 medium purple potato
1 stalk celery
1 small fennel bulb
2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 Tbsp. sesame seeds
4 Tbsp. unsalted butter
1/3 c. flour
1 c. low-sodium chicken stock (cold)
1/2 tsp. salt
1/2 tsp. freshly ground black or white pepper
* Cream the butter and sugar with an electric mixer or a stand mixer
fitted with the paddle attachment. Scrape down the sides of the bowl
and add egg, mixing until combined. Add salt, then incorporate flour
gradually. The dough should start to come together in a ball.
* Scrape the dough out of the bowl onto a piece of plastic wrap. Shape
into a disc and wrap tightly. Refrigerate for at least 30 minutes.
(You can do this up to 2 days ahead.)
* Preheat oven to 400 degrees.
* Peel and dice the onion, squash, carrot parsnip, potato, celery, and
fennel. Toss on a baking sheet with the olive oil, salt, and pepper.
Roast for 25 minutes, using tongs to move vegetables around every 5
minutes or so.
PREPARE TO BAKE:
* While the vegetables are roasting, butter and flour two 4" round
baking dishes or one 6" gratin dish. Dust a work surface with flour.
* Divide dough into 4 pieces. Roll them out, one at a time, to about a
1/4" thickness. Lay two pieces carefully into baking dishes, using
floured fingertips to press into bottom and sides. Lay the other two
on a plate. Return everything to the refrigerator (to allow the dough
* When vegetables are finished, place in large bowl. Add chicken and
stir to combine. Turn oven down to 350 degrees.
* Melt butter in a small saucepan over medium heat. Add flour and
whisk constantly, bringing the roux to a simmer, but not boiling or
browning it. Cook for 3-4 minutes, then whisk in cold chicken stock.
season with salt and pepper to taste. Remove from heat, whisk in
cream, and adjust seasonings again.
* Place the two dishes on a baking sheet and bake for 10 minutes,
until dough is golden brown. While the dough is blind-baking, toast
sesame seeds in a skillet for 2-3 minutes, until fragrant.
* Remove dishes from oven. Divide vegetable-chicken mixture between
the dishes. Pour sauce over top (be generous, as it will seep down
through the dish). Top with a healthy sprinkling of sesame seeds, then
lay chilled dough on top. Make 2-3 slits to allow steam to escape.
* Bake at 350 for 25-30 minutes, until crust is golden brown and
filling is bubbling.
Photos by Shauna Alexander.
Thank you to the wonderful crew who made this show possible: David Crosson, Reggie Marston, Corey Then, Carolina Aguilar, and Chris McClendon.