Ingredients
2 lbs. boneless, skinless chicken breasts or thighs
2 tbsp. Arabian Nights | Baharat
1 onion, diced
2 stalks celery, diced
1 bell pepper, seeded and diced
2 carrots, peeled and diced
Salt & pepper
1 sheet puff pastry, thawed
1 tbsp. Crossroads | Za’atar
Garlic Saffron Cream Sauce
0.5 cup (1 stick) unsalted butter
0.5 cup flour
3 cups chicken stock
1 cup heavy cream
3 cloves garlic, grated or minced
0.5 tsp. saffron threads
2 tbsp. warm water (at about 100 F)
Salt & pepper
For Serving
Parsley
Lemon wedges
Preparation
For the chicken: Season the chicken generously with salt and Baharat seasoning. In a medium skillet, warm olive oil and sear chicken thoroughly on each side, about 8 minutes in total.
The chicken will be underdone at this point, but that’s ok, because it’ll finish cooking in the oven. Allow to cool, then dice into 1-2 inch cubes. Set aside.
For the cream sauce: Melt butter in a medium saucepan and add flour, whisking vigorously. Once the mixture comes together, slowly pour in warm stock one cup at a time, continuing to whisk as you add the liquids.
Stir in heavy cream, then add garlic. Allow to steep while you bloom your saffron. Pour 2 tsp. of warm water (at 100 F) over saffron threads and allow to sit for about 2-3 minutes until the water has turned a deep golden red color. Pour bloomed saffron into the cream sauce and season with salt and pepper to taste.
In a large pot, sauté onion, celery, carrots, and bell peppers in olive oil until softened and fragrant. Add in diced, par-cooked chicken and season with salt and pepper. Pour in cream sauce and stir to combine.
To assemble the pot pie, start by rolling out a sheet of thawed puff pastry to about a 0.5 inch thick. Spread filling evenly into a greased 2 qt baking dish, then top with the sheet of puff pastry.
Trim the pastry to fit the dish, then vent it a few times to allow steam to escape during baking. Brush with an egg wash, then sprinkle over za’atar and a pinch of salt. Bake at 400 F for 35-40 minutes or until the pastry is golden and cooked through.
Top with parsley and serve with a side of fresh lemon. Enjoy!
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