Ireland Inspired Chicken Pot pie
Now there are a couple important rules you have to follow in regards to food when traveling through Ireland, the first and most important is to make reservations. There are of course the usual amazing music playing pubs, that could care less, but then there are the places that simply expect the courtesy. The problem is it's really hard to tell which was which from the outside. I actually planned my entire trip around breakfast in Dublin, I wanted so badly to eat at Herbstreet for breakfast. I crept on Instagram for over a year trying to decide between eggs Benedict or waffles. However due to the fact we didn’t make a reservation we missed breakfast.
I was absolutely crushed, and slightly heartbroken.
Fortunately they did let us stay for lunch so my sadness was short lived. Before I knew it I was stuffing my face with soup and bread. And because I needed it we also ordered some cheesecake to help drown out any bits of wallow still loitering about. Despite the wonderful meal, the disappointment of never deciding on that breakfast choice has haunted me ever since.
So most important tip, Don’t forget to make reservations, people! If you’re not sure just call and check anyway.
Second thing, Guinness is not the only beer, there is a wonderful selection of craft beers. However a Guinness will never taste as good as it did in Ireland, so drink as much as you can.
The last and final thing I will suggest, order a pot pie if you can. It was my favorite meal while I was over there, and now everytime I make one I think of a cool sea breeze and fields of green grass
The filling is my own recipe, I usually just throw things in when i'm cooking. So please adjust as needed, add more vegetables or more liquid depending on your own tastes. Cooking the filling is definitely more laid back than the making the pastry.
Ireland Inspired Chicken Pot Pie
Serving Size: make one full pie or 6 small crocks
3 chicken thighs
2 large carrots diced
3 celery stalks diced
4 mushrooms sliced thin
1/2 cup peas
I medium yellow onion
1/2 tablespoon rosemary
1 tablespoon thyme
1 tablespoon sage
salt and pepper to taste
1/3 cup flour
1/3 cup butter
1 cup chicken broth
1/2 cup cream
60g butter, grated and frozen
200g butter, grated and frozen
350g flour, that has been kept in the freezer for a couple of hours
8-10 tbsp of ice cold water
1 tsp salt
egg wash (one egg and Tbsp cream whisked together)
Make Ruff Puff pastry. This can also be made ahead of time just make sure to let thaw for at least a half an hour.
Preheat oven to 375° F
Place chicken breasts on pan and season with salt and pepper cook for an hour and 15 minutes, or until internal temperature reaches 180° F. In large skillet over medium heat add butter and Saute carrots, celery, onion, mushrooms. Season with rosemary, thyme and sage, add the peas. When onions are see through sprinkle flour over vegetables and mix thoroughly. Add chicken broth, and cream, keep stirring over medium heat until it starts to thicken, add more cream or chicken broth until the right thickness is desired. Turn heat to low.
Roll out pastry on floured surface. Cut out circles to fit over your ceramics crocks, fill with chicken mixture and then cover with pastry. Crimp edges, and poke holes in the top to help release steam. Brush with egg and cream mixture. Bake at 425° F for 20 minutes.