May 11, 2021

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Michelin-Star Chefs Share Their Favored Rotisserie Hen Dishes

You can make an remarkable hen pot pie making use of your leftovers with just 10 minutes of prep.

Chef Curtis Stone’s hen pot pie.

Curtis Stone


Curtis Stone, who operates Maude and Gwen in Los Angeles, suggests applying this pie recipe with rotisserie hen to conserve time and work. 

“You can put just about anything in a pot pie,” he informed Insider. “I have identified that root greens hold up nicely through baking, and they insert a layer of sweet, comforting flavor.” 

To make Stone’s hen pot pie for 6, you can need: 1 pound roasted chicken (torn into massive chunk-dimension parts), 1 sheet frozen all-butter puff pastry (thawed but nevertheless perfectly-chilled), 1 ¾ cups diminished-sodium rooster broth, ¾ cup of major product, ¾ cup moreover 1 tablespoon of entire milk, 1 substantial egg, 2 carrots (sliced into ¼-inch thick rounds), 2 parsnips (peeled, sliced into ¼-inch thick rounds), 1 turnip (peeled, slice into ½-inch parts), 1 yellow onion (finely chopped), 1 celery rib (thinly sliced), 2 garlic cloves (finely chopped), 3 large sprigs of contemporary thyme, 3 tablespoons all-reason flour, and 2 tablespoons unsalted butter. 

To start, soften your butter in a 12-inch cast-iron pan or an additional hefty, oven-proof skillet in excess of medium warmth. Include your onions, celery, carrots, parsnips, turnips, garlic, and cook dinner — stirring occasionally — for about 10 minutes, right up until the root greens are just about tender. 

Sprinkle in the flour and stir properly for about one particular minute to cook, but make confident it doesn’t brown. Then raise the warmth to medium-high and stir in the hen broth, adopted by the ¾ cup of milk, the product, and the thyme. 

Decrease the heat to medium-reduced and let your combination simmer gently, stirring sometimes for about 5 minutes, until the veggies are tender. Take out your pan from the warmth and stir in the hen. Time to style with salt and pepper and permit it amazing a bit, then take away the thyme stems. 

In a little bowl, mix the egg and remaining tablespoon of milk with a fork to merge. Then, on a lightly floured surface, roll out your pastry into a 13-inch square. 

Brush some of the egg mixture over the edges of the skillet and lay the pastry about the pan, gently urgent so that the pastry sticks to the sides. Lightly brush far more of the egg mixture more than the pastry and sprinkle with salt. 

Transfer your pan to the oven and bake for about 30 minutes at 400 degrees Fahrenheit, until eventually the pastry is a deep golden-brown and has puffed. Neat a little and provide. 

Professional tip: You can also make your rooster and vegetable filling six several hours forward. Just make positive to enable it cool, then cover and refrigerate it.