Jamie Lynch from Nan and Byron's shares his recipe for pan seared chicken pot pie.
- 1 each Chicken Breast
- 16 ounces Chicken Brine
- 1 cup diced Mire poix ( carrot, onion and celery in equal proportions)
- 1 each yukon gold potato, diced
- 1 each, sweet potato, diced
- 1/2 cup peas
- 1 each bay leaf
- 1 sprig rosemary
- 2 sprigs thyme
- 2 tablespoons butter
- 2 cups chicken stock
- 1/4 cup cream
- 4 tablespoons flour
- 1 each puff pastry sheets cut into 7 inch round and baked till golden brown at 350 degrees
Soak the chicken breast in brine for at least 4 hours. Remove the chicken breast, dry the skin with a paper towel and sear in a sautee pan on the skin side for a minute or two over medium high heat. Put the pan into the oven at 400 degrees for about 12-15 minutes until the internal temperature is 155 degrees. Remove from the oven and let rest at room temperature for 5-minutes.
In a sauce pan, sweat the mire poix, potato and sweet potato in butter for a couple of minutes. Add the herbs and the flour and cook over medium heat for an additional 3-4 minutes to create a roux. add the chicken stock and cream and bring to a simmer. Add the peas and season the stew with salt and pepper and cook for about 10 minutes till it is thickened and the vegetables are tender.
Spoon the stew into a bowl and top with the roasted chicken breast and puff pastry lid.