Wookiee Hut Cuisine presents:
Chicken Mushroom Potpie
by MadamePince, Hermi2, McGonagirl






Mishaps are often passed into family lore, where tale is often retold by those who were not involved or present as a source of embarassment to the unlucky participants. The stories are endurable for the mirth they bring to any gathering, but it helps if a good recipe comes from it!

Hi!! I'm PERCY THE PRAT! Am i a pretty pretty princess? Smack me if you think YES!
In an upcoming fanfic about Bill Weasley's stag party, the estranged sibling Percy is the victim of a wizard version of a "kick me" joke! It comes up every time this mushroom potpie dish is served up by Mrs. Weasley. Her husband had told her about a nice mushroom potpie served by the tavern they were in, "But something was not right ... the flavors were there but it was like they were on low volume." He described everything in the dish at her request, and she understood immediately that it was due to a deficiency of salt. She re-invented the dish, and was rewarded with a big kiss from all the menfolk, for making a good dish MUCH better! (Except for Percy, who gets "smacked" every time the dish comes out anyway ...)


    Filling
  • 3 boneless chicken breasts, cubed
  • 2 cups chicken stock
  • 4 onions, diced
  • 8 Yukon Gold potatoes, cubed
  • 1 package baby Bella mushrooms, quartered
  • 1 package sliced shitake mushrooms
  • 4 cloves garlic, minced
  • ¼ - ½ teaspoon dried thyme
  • ¼ - ½ teaspoon dried sage
  • ½ teaspoon ground pepper
  • 1 cup frozen corn kernels
  • salt to taste
    White Sauce
  • 1 cup evaporated milk
  • ¼ cup corn starch
  • 2 tablespoons butter
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
    Assembly
  • 1 sheet frozen puff pastry dough, thawed
Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.

Using your serving casserole dish as a guide, cut a round of the puff pastry dough from the thawed sheet. Place the puff pastry on the parchment paper lined cookie sheet and bake till puffed and golden brown.

Put the two cups of chicken stock into a large deep skillet and bring to a simmer. Add cubed chicken and poach till cooked through. Spoon out the cooked chicken, but reserve the poaching liquid.

In another large skillet over medium to medium high heat sauté the mushrooms, onions and garlic in 3 to 4 tablespoons of vegetable oil till softened and beginning to take on color. Add thyme, sage, ground black pepper, and salt to taste mixing thoroughly. Set aside.

Put cubed Yukon gold potatoes into a medium sauce pan and add water to cover. Also add salt to season the potatoes as the cook. Simmer over medium heat till potatoes are just underdone, approximately 10 minutes. Drain potatoes and put aside.

In a small sauce pan, mix evaporated milk, corn starch and butter stirring till the lumps are gone. Add salt and pepper and continue stirring until it begins to thicken. Pour this mixture into the reserved chicken broth and stir till the sauce begins to thicken.

Return chicken to the sauce mixture. Add sautéed mushroom mixture, potatoes and frozen corn and mix thoroughly. Adjust seasoning as needed.

Pour chicken and mushroom mixture into serving casserole dish and place baked puff pastry round on top.

Makes 6 servings.

Alternative: Instead of making one puff pastry round for one large casserole, you can choose to make individual servings by cutting smaller puff pastry rounds for smaller ramekins or oven-proof bowls and pouring the finished filling into smaller bowls. People like this, and it makes them feel very special to get their own pastry-topped bowl.


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