Executive Chef Jason Gower,
Delta Winnipeg’s Blaze Bistro
This dish glams-up a traditional chicken pot pie by adding succulent lobster to the mix. The piquant asiago and creamy liquid are accented by sweet hints of lobster and tender chicken.
Ingredients
Ragoût
1 boneless, skinless chicken breast, diced
1 cooked lobster, 1-1 1/2 lbs, diced
1 Tbsp garlic, chopped
2 cups cream
2 Tbsp asiago cheese, grated
1/4 cup white wine
2 tsp vegetable oil for sautéing
Puff pastry baskets
1 pkg puff pastry, frozen
1 egg
3 Tbsp water
Method
Ragoût
1. In a frying pan over medium-high heat, sauté chicken in oil for 3 minutes. Do not let it brown, as it will colour the sauce.
2. Add garlic to chicken and sauté for 1 minute. Slowly stir in white wine.
3. Reduce heat to medium-low and let the mixture reduce by half, which takes approximately 4-5 minutes.
4. Add cream and reduce by half again, which takes approximately 3-4 minutes.
5. Add lobster and cheese and simmer for two minutes, stirring constantly. Salt and pepper to taste and remove from heat.
Puff pastry baskets
1. Preheat oven 350°F.
2. Remove one frozen pastry sheet from package. Wrap remaining sheets in plastic wrap or foil and return to freezer.
3. Carefully roll out pastry sheet on lightly floured surface and cover with plastic wrap. Let thaw at room temperature for 30 minutes.
4. Cut four 3″ circles using a cookie cutter.
5. Gently transfer circles onto a greased cookie sheet.
6. In a small bowl, mix egg and water and brush on pastry circles.
7. Bake for 15-20 minutes or until golden brown.
8. Cool for 5 minutes. With a sharp knife, carefully cut out the middle of each pastry, leaving the bottom intact.
Assembly
1. Place a puff pastry shell on plate. Spoon 1/4 of warm ragoût into the centre.
Yield 12 servings