Ancho Chicken Pot Pie

When I am reading my blogs, I regularily bookmark inspirational recipes. Laast night's dinner came off one of those bookmarks; Once Upon a Feast.

Of course, as Ruth notes in her post, recipes in foodblogland seem to take on a life of their own, catching a serious case of "Telephone". Rob had heard me talk about making turkey potpies at work and he was dead set on a puff pastry crust. So, here is my adaptation of Ruth's adaptation of Jennifer's adaptation of Elizabeth Brown's recipe.

Ancho Chili Chicken Pot Pie
Puff pastry, for crust
2 tbsp vegetable oil
1 large onion, diced (about 1½ cups)
3 large cloves garlic, minced
1 cup diced carrot
1 cup diced celery
1-2 tbsp ancho chili powder (1 was definitely mild)
2 tsp each: ground cumin, ground coriander, paprika, oregano
1/4 cup white wine
1 cooked chicken, meat only – diced or shredded (3-4 cups) (I roasted one off with the matching seasonings)
2 cups chicken stock
4 tbsp butter
4 tbsp flour

Directions
Preheat oven to 400ºF/200°C.

For the potpie filling, heat the oil in a large saucepan over medium – high heat. Add the onion and cook until they start to golden (about 5 minutes); stir in celery ancarrot, cook another five minutes. Add the garlic, and stir until fragrant (about 2 minutes). Stir in the chili powder, cumin, coriander, paprika and oregano and cook for 2 more minutes. Deglaze pan with white wine, transfer contents to a bowl.

Heat chicken stock. Make a roux with butter and flour. Whisk chicken stock into roux and pour sacue over other filling ingredients. Season well.

Pour the filling into an oven-proof casserole or 8”x8” square baking pan. Roll out appropriate sized puff pastry sheet, prick with fork and eggwash. Cover casserole with puff pastry. Bake until pastry is golden brown.

(I made 2 ramekins as well for presentation purposes)