Let me sum this pie up for you: it’s a stew, wrapped in a croissant. How could you possibly go wrong with that?
I must admit that I have been eating abysmally. First we were camping, and then I was tired. I’ve had too many peanut butter and jelly sandwiches, too many bowls of oatmeal, and I am ashamed to say that I may have even eaten a can of tuna for dinner one night. It’s been grim.
On an entertaining note, I just got enrolled in state health insurance here in Oregon, and I was urged to take this online health assessment. So I did. It told me that my health score was 63 out of 100, which seemed terrible until I saw that the average score was 54. Really, America? Okay, I guess I’m not that surprised. But it turned out that my diet was one of the main reasons I scored so poorly. I had filled out that I ate 2 servings of fruits and veggies per day, 3 of whole grains, and 1 of nuts and seeds. That was all. I guess that looks really bad, but they only asked about low fat dairy, and I drink raw milk, which is whole! They only asked about lean red meat; I don’t cook red meat for myself very often, more often choosing pork or chicken. And they didn’t ask about eggs. Or beans and legumes. Or all sorts of other things. Anyway, they told me that my diet was very unbalanced and I needed to meet with a nutritionist. I laughed a little.
Perhaps part of the reason that my eating habits have been so bad recently is that it has been raining. Nobody wants to ride their bike to the grocery store in the rain, much less ride to the farmer’s market and walk around in the rain. But today I decided that this monkey business had to stop – I swear that this was not related to the health assessment – so I sucked it up and drove my car over to the grocery store.
Yesterday, I had been looking for recipes for dulce de leche or confiture de lait (I later realized that I didn’t have as much milk as I would need, so abandoned the idea). On my way I came across a wonderful Australian food blog which had this recipe for chicken, leek, and fennel pie with cream cheese pastry. I love pies. I love fennel. I was hooked, and the ingredients in the recipe became my shopping list for today’s venture to the store.
For some reason I was worried that there wouldn’t be enough filling in the pie, so, never one to leave well enough alone, I added one more ingredient: a giant golden beet. I like purple beets, but golden ones add an extra bit of sweetness which I thought would compliment the fennel well. An unusual combination, for sure, but I was ready to try it.
To make the pie filling, I sautéed up the chicken, then the fennel, leek, beet, and garlic. I added some white wine, chicken broth, and flour to thicken it up, plus thyme and rosemary. It took a long time to reduce the liquid, but in that time, my kitchen began to smell amazing. Fennel isn’t something that everyone likes, but I like it. And you can’t deny that it smells divine.
The crust…. how to describe the crust. Butter, flour, salt, and I made a substitution of crème fraiche for the cream cheese. It required a little bit of water to come together, but turned out fine. I knew as soon as I added the crème fraiche that this crust was going to be unusual. It gave the dough a different texture, very flexible, very light, very stretchy. It was a breeze to roll out, although I had to generously flour my countertop to keep it from sticking.
And when it came out of the oven. Wow.
When I cut into the pie, the crust crinkled and crunched. It was airy and didn’t feel like a pie crust. I slopped some out onto a plate and steam poured out with the filling, which was golden like the beets and the sunshine I was so dearly missing.
The pie was phenomenal. The crust, as I said, was like a croissant in texture, but a little tangy because of the crème fraiche. The filling was lovely – the dark meat from the chicken thighs I used was so much more pleasing than the white meat you find in a traditional chicken pot pie, and the taste was more spicy, more complex, more warming. It had never really occurred to me that you could make a chicken pot pie that was different than the yummy, comforting kind you are served at New England church suppers. But this pie was just as comforting in a more interesting way. It’s good to try change every once in a while.
Unless you’re one of those anti-fennel folks, make this pie! Thanks to Citrus and Candy for a great recipe. The crust will definitely stay in my repertoire!
Sunshine Chicken Pie with a Crème Fraiche Crust
Adapted from Citrus and Candy
3 boneless chicken thighs
3 tablespoons butter
1 tablespoon olive oil
3-4 cloves of garlic, finely chopped
1 fennel bulb
1 golden beet
1 cup white wine
3/8 cup white flour
1 cup chicken stock
a couple each of thyme and rosemary leaves, finely chopped
1 ½ cups plain flour
pinch of salt
11 tablespoons cold butter
½ cup crème fraiche
a couple tablespoons cold water
Start by making the filling. In a large pot or pan over medium heat, melt the butter until it just starts to turn brown. While it is heating up, cut the chicken thighs into half-inch cubes (or a little bigger if you want). Toss them in the olive oil and salt, and then add them to the butter in the pan, cooking until done. Place the chicken in a bowl, leaving as much of the butter in the pan as possible. While the chicken was cooking, you could chop up the vegetables: garlic into a small mince, the leek in half lengthwise and then the white parts only into 1/4-inch semicircles, the fennel and beet into half-inch cubes. When the chicken is out of the pan, toss the veggies in and cook five to ten minutes, depending on the size of your pan, or until they have softened in the chicken-butter. Then add the white wine and crank the heat up. Cook until the volume of wine is decreased by half. Add the flour, stir quickly, and then pour in the chicken stock. As the mixture starts to thicken, throw the chicken and herbs in as well and continue cooking, stirring often, until the filling is as thick as you want it for your pie. Put it in a bowl in the refrigerator to cool as much as possible before using in the pie.
For the crust, when you are ready, put the flour and salt in a bowl and then chop the butter into the bowl as well. Use your fingers to mix the two together, breaking the butter into smaller and smaller pieces and incorporating it with the flour. When the butter is in pea-sized pieces, add the crème fraiche and stir with a fork until the dough is as well-mixed as possible. Is it still too dry? Add some water, but be careful not to make it too wet. When you can mush it into a ball, stop and let it rest in the refrigerator for ten minutes.
To assemble the pie, take the dough out of the refrigerator and divide it into two slightly differently-sized pieces. Flour your counter well, and your rolling pin, and roll the larger piece into your bottom crust, stopping frequently to reflour and make sure that it does not get stuck to your rolling surface! Place it in a greased pie pan, the bigger the better – there’s a lot of filling! Next, roll out the top crust. Pour the filling into the pan, place the top crust on top, pinch the edges, and put the whole thing in a 450 degree oven. Bake for five minutes before turning the oven down to 425 and baking for another 20 to 25 minutes, or until the top is golden.