sh*@t together", basically it means to get all your chopping and such together so it is ready when you need it. For this recipe it means chopping your onion, celery and fennel into bite sized pieces. At this time you also want to break up or cutup your chicken into bite size pieces. I like to tear mine with my fingers so it's more rustic looking.
mmmm, look at this golden elixir....yum! I could face plant my mouth right into this now...but more is coming...must...practice.....patience!!!!!
WINTER PIE RECIPE:
3 cups butternut squash cut up into 2 inch cubes
5 slices applewood bacon, cut up into bite size pieces, cooked and drained
2 stalks celery, chopped
2 small fennel bulbs, chopped
1 medium size onion, chopped
3/4 cup all purpose flour
4 cups chicken stock
2 chicken bouillon cubes
1/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon chopped fresh thyme
1 rotisserie chicken, chicken removed from bone &chopped, shredded or broken into bite size pieces
1 package refrigerated prepared pie crust (or your favorite pie crust recipe)
1 egg, mixed
1 tablespoon cream
pinch salt and pepper
Steam the cut up butternut squash your favorite way possible. If you like to do it in the steamer, cook for about 10 minutes until fork tender. I like to throw mine in a microwave safe glass container with a few tablespoons of water and cook for about 4 minutes.
Cut up your bacon slices and cook until bacon is crisp and golden. I love to cook mine in a cast iron skillet. When done, remove from pan with a slotted spoon and let drain on a couple of paper towels until ready to add to pie mixture.
Chop your onion, celery and fennel into bite sized pieces. At this time you also want to break up or cutup your chicken into bite size pieces. I like to tear mine with my fingers so it's more rustic looking.
Melt the butter in a dutch oven over medium heat. Once melted, add your cut up vegetables and sauté until translucent and soft.
In the meantime, in a small saucepan, heat over medium heat the chicken stock and chicken bouillon until simmering.
Once the vegetables are translucent, add the thyme, salt and pepper and continue to stir. Add the flour all at once and stir thoroughly. Cook for 2 minutes to cook out flour taste.
After the two minutes, add the simmering stock mixture to your veggie mix and continue stirring. It's now starting to come together and will continue getting thick. Add the bacon, your steamed squash and cutup chicken to the pie mixture and continue stirring. Add your cream and combine thoroughly.
Ladle an even amount of the pie mixture into each ramekin. You want to fill them to the top so the pie crust doesn't sink!
Gently roll the pie crust (I used the already made Pillsbury pie crust for these!) and cut out circles slightly larger than the circumference of your ramekin. Place the pie crust on the top of your ramekin and press around the edges so it adheres. Do the same with the remaining ramekins. Slice two small slits in the middle of each crust about 2 inches in length to allow the steam to escape as it cooks. Add about a tablespoon of cream to your egg yolk mixture and mix. Using the same pastry brush, gently brush the tops of each pie with the egg/cream mix and then sprinkle a pinch of salt and pepper on the tops of each crust.
Bake at 400 for about 30-35 minutes until the pie crust is completely golden. Take out of the oven and let rest for a few minutes. Dig in!!!