Steelhouse Tavern's chicken pot pie - New York News

Steelhouse Tavern's chicken pot pie

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(WJBK) -

Get this recipe courtesy of Jim Choranziaqk from the Steelhouse Tavern in Troy, one of the many restaurants participating in Troy Restaurant Week.

For a complete list of restaurants and special menus being offered for the event that runs through Friday, Aug. 23, log on to www.troyrestaurantweek.com.

Ingredients:
Chicken Tenderloin 5 oz.
Puff Pastry 1 each
Eggwash 1 tbs
Carrot sticks 1.5 oz.
Peas 1.5 oz.
Green Beans 1.5 oz.
Red Peppers (Dice) 1.5 oz.
Green Peppers (Dice) 1.5 oz.
Fresh Button Mushrooms 1 oz.
Butter 2 oz.

Fontina Cream Sauce
Butter 2 oz.
Fresh Garlic 1/4 T
Diced Yellow Onion 4 oz.
Chicken Stock 1/4 C
Flour    2 oz.
White Pepper 1/8 tsp
Black Pepper 1/8 tsp
Onion Powder 1/4 tsp
Heavy Cream 2 C
1/2 & 1/2 1 C
Fontina Cheese 8 oz.

Procedure: Fontina Sauce    
1. Sweat Onions And Garlic In Butter     
2. Add Flour And Whisk Until It Forms A Roux    
3. Add Chicken Stock     
4. Add 1/2 & 1/2 and Heavy Cream and Bring To A Simmer    
5. Add Spices    
6. Take Off Of Heat And Add Fontina     

Procedure: Pot Pie
1. Sautee' Chicken in butter
2. Add Vegetables
3. Add 6 oz Of Fontina Cream Sauce
4. Cut Puff Pastry In Half
5. Garnish With Fresh Rosemary Sprig

For Puff Pastry:
1. Preheat Oven To 410 degrees
2. Brush Puff Pastry Shells With Egg Yolk
3. Bake For 7-8 Minutes

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