Chicken, Portobello and Leek Pie
The Dish Archive: Chicken, Portobello and Leek Pie
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The weather is getting cooler and fall is moving in. That means it's time for comfort food! At Park in Harvard Square, that's just what they're cooking up.
The Dish: Chicken, Portobello and Leek Pie
The Chef: Mark Goldberg, Executive Chef
The Restaurant: Park (Harvard Square)
--1.25 lbs. boneless, skinless chicken thighs
--1/3 cup flour
--2 celery stalks
--1 white onion
--4 large Portobello mushrooms
--1 cup white wine
--2 cups chicken stock
--salt and pepper
Cut the chicken thighs into bite size pieces and place in a bowl with the flour. Season the chicken with salt and pepper and toss. In a large pot, heat a few tablespoons of oil. Place the chicken into pot and brown on all sides. Add carrots, celery, onion, leeks and Portobello (all cut into large bite size pieces). Sautée for a few minutes until vegetables start to soften, then add white wine and reduce until it is almost gone. Add chicken stock and chopped thyme and let simmer for 5 minutes. Remove from heat and cool.
--2 ½ cups A.P. Flour
--1 tsp. salt
--2 tbs. sugar
--¨÷ lb. butter
--½ cup extra virgin olive oil
--¼ cup water
Combine all the dry ingredients in a food processor and blend in the olive oil. Cut the butter into small cubes. Pulse the butter into the flour mixture, making sure to not over work the butter; pieces of butter should remain in the flour. Empty the mixture into a bowl and add water. Knead until combined.
Roll out the dough on a floured board about ¼ inch thick. Line an individual pie tin with the dough leaving enough to over hand the edges. Fill the dough with the cooled filling. Place another sheet of dough over the top and crimp the edges with the excess overhang from the bottom layer. Cut a few steam vents in the top and brush with egg. Repeat until you have 4 pies made. Place in a 350 degree oven for 30 to 40 minutes, until dough is cooked and browned. Invert onto a plate and serve.