Crabmeat and Chicken Potpie

 

                A humble chicken potpie becomes stylish when crabmeat is added to the mix. It's great for an informal dinner party because you can make the filling ahead.

Makes 4 servings

• 250 gr lump crabmeat
• 750 gr skinless, boneless chicken, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 30 ml + 15 ml all-purpose flour
• 30 ml + 30ml vegetable oil
• 30 ml + 30 ml unsalted butter
• 250 gr red-skin potatoes, cut into ½-inch pieces
• 250 gr carrots, peeled and cut into ½-inch pieces
• 1 medium yellow onion, pelled and diced
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 sprig thyme
• 1 bay leaf
• 250 ml white wine
• 500 ml chicken stock
• 250 ml heavy cream + 15 ml for brushing
• 60 ml dry sherry
• 125 ml frozen peas
• 250 gr (1 sheet) frozen puff pastry, defrosted following package instructions
• 1 egg

1. Carefully pick through the crabmeat and discard any pieces of shell or cartilage ;transfer to a bowl, cover, and refrigerate until needed.
2. Season the chicken pieces with salt and pepper, and toss in a mixing bowl with 30 ml of the flour until evenly coated ; in a large skillet over high heat, heat 30 ml of the oil.
3. Add the chicken pieces, reduce the heat slightly, and sauté, turning them occasionally until light brown and cooked through, 5 to 10 minutes ; using a slotted spoon, transfer the chicken to a plate and set aside.
4. Add the remaining 30 ml oil and 30 ml of the butter to the pan, then add the potatoes, carrots, and onion and sauté until they begin to look glossy and bright, 2 to 3 minutes ; reduce the heat to medium, stir in the garlic, red pepper flakes, thyme, and bay leaf, and sauté just until the vegetables begin to color slightly, 2 to 3 minutes more.
5. Add the wine, turn up the heat, stir and scrape with a wooden spoon to deglaze the pan deposits ; simmer until the liquid reduces by about half, 3 to 5 minutes.
6. Add the chicken stock and 250 ml of cream ; bring the liquid to a boil, reduce the heat slightly, and simmer briskly until the liquid reduces by about half again and is thick and creamy, about 15 minutes, and remove the sprig of thyme and the bay leaf.
7. Stir in the reserved chicken pieces and the sherry.
8. Stir together the remaining 30 ml butter and remaining 15 ml flour and stir this paste into the mixture ; season the sauce to taste with salt and pepper.
9. Gently stir in the reserved crabmeat and the peas ; transfer to four large individuel ovenproof 2-cup soup bowls, four ramekins of the same size, or 2-quart baing dish.
10. Cover with plastic wrap and refrigerate until the filling is cold, at least 1 hour.
11. Preheat the oven to 400F (200C).
12. Make sure the puff pastry is no thicker than ¼ inch.
13. With the tip of a sharp knife, cut the pastry into four circles that will overhang the rims of the serving bowls or ramekins by about ½ inch ; for a single large baking dish use one large sheet that will overlap the top by 1 inch.
14. In a small bowl beat together the egg and the remaining 15 ml of cream to make an egg wash ; brush the outsides of the rims of the ramekins.
15. Place the bowls, ramekins, or baking dish on a baking tray and place the puff pastry circleson top, draping them over the sides of the dishes ; pierce the tops with the tip of a paring knife.
16. Brush with the egg wash and press the pastry gently against the sides of the dishes.
17. Carefully transfer the baking sheet to the oven and bake until the filling is bubbling hot and the pastry is a deep golden brown, 25 to 35 minutes.
18. Serve hot.

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