Hampton’s Chef Anand Sastry shares his recipe for Chicken Pot Pie

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If you’re in the mood for fall comfort food, Chicken Pot Pie is the answer.

Chef Anand Sastry of Main Street Tavern in Amagansett, New York, and Highway Restaurant & Bar, East Hampton, New York, agrees. “‘Pot Pie Mondays’ was part of our original Highway promotions. We use our rotisserie chicken and the same batter crust from our famous summer pies,” Sastry tells FOX News. “During the pandemic, the pot pie was our favorite dish because it was very easy to warm up, made great leftovers, and was easy to freeze for a family dinner to serve at home any day of the week.”

Fortunately, he was kind enough to share his coveted recipe.

Chef Anand Sastry, of Main Street Tavern in Amagansett, New York, and Highway Restaurant & Bar, East Hampton, New York, said, “During the pandemic, the pot cake was our favorite dish because it heated up very well, made great leftovers, and was our favorite dish could be easily frozen to serve at home any weekday for a family dinner. ”
(Autobahn restaurant & bar)

‘GIN & JAVA’ COCKTAIL RECIPE FOR AN AUTUMN WEEKEND DELICIOUS

Chicken Pot Pie by Chef Anand Sastry, Highway Restaurant & Bar

For 1-2 people

Preparation time: 25 minutes

Cooking time: 35 minutes

ingredients

For cake batter:

  • 2 ½ cups all-purpose unbleached flour
  • 1 teaspoon of salt
  • 2 tablespoons of sugar
  • ½ cup vegetable fat
  • 1 ½ sticks of butter
  • 4 tablespoons of ice water
  • 1 egg white

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For the filling

  • 5 tablespoons of chicken fat
  • 1 tablespoon of margarine
  • 1 whole chicken, fried and torn into pieces
  • 1 ¼ cups all-purpose bleached flour
  • 2 liters of strong chicken broth or simple chicken broth
  • 4 carrots
  • 5 stalks of celery
  • 1 onion
  • 1 leek
  • Picked a bunch of flat parsley
  • Salt and white pepper to taste

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Directions

  1. Prepare the cake dough: put the flour, salt, sugar and vegetable fat in a blender and mix for a few minutes. Then add chopped chilled butter and ice cold water. Mix until a batter is formed. Let rest in the refrigerator for four hours.
  2. Roughly chop the vegetables and parsley and add to the chicken stock. Cook for a few minutes until tender. Strain the vegetables, save the broth.
  3. Put the chicken fat and margarine in a pan and heat. Add the flour until the mixture starts to crumbles. Slowly add the warm broth little by little until a thick sauce is formed. Season with salt and pepper.
  4. Place the chicken pieces and vegetables in a large bowl. Season with salt and pepper. Then add the warm sauce until everything has combined. Set aside to cool.
  5. On a floured table, roll the dough into a circle (depending on the size of the cake pan) you have, about ¼ inch thick. Place in a cake pan. Then add the filling. Roll out the top crust in the same way as the bottom crust.
  6. Cut and trim the sides of the excess crust. Brush the top with egg white and put in the refrigerator for an hour.
  7. Bake for 40 minutes at 380 ° F and then reduce to 350 ° F for another 20 minutes.
  8. When the crust is golden brown, remove it and let it cool. Serve when you’re done.


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