Chicken Pot-en-pot, vegetables and SALAWEG Meat spices

A pot-en-pot mainly belongs to the Acadian tradition. This meal consists of a mixture of fish, seafood, or meat added to vegetables and cover with dough.

4 portions

INGREDIENTS

Short Pastry

1 cup all-purpose floor, unblanched and sifted (250 ml)
½ tablespoon dry mustard (3 g)
½ tablespoon sugar (6 g)
1 teaspoon salt (3 g)
100 ml butter, unsalted, cold, diced (95 g)
1 egg (small)
2 ½ teaspoons milk 1% (12 ml)

Mix for pot-en-pot

2 tablespoons sunflower oil (30 ml)

500 g chicken thigh flesh, cubed (around 3 thighs). Meat cubes = 1 cm -   1,5 cm

½ teaspoon salt

1 cup white leek, rinsed and chopped, (250 ml)

1 cup corn kernels (250 ml)

2 garlic cloves, peeled, germ removed, carved

1/3 cup meat spices (37 g)

1 ½ tablespoon all-purpose flour, unblanched, sifted, (12 g)

1 cup milk 1% (250 ml)

1 cup chicken broth[1] (250 ml)

1 cup potatoes, peeled, diced, (250 ml) cubes should be 1 cm

1 teaspoon Dijon mustard (5 ml)

 

[1] A commercial broth might not be flavourful enough; buy a 500 ml container of broth and heat until reduced by half; it will taste a lot better.

 

Basting mix:
1 egg (small)
½ tablespoon water (7.5 g)

Method

  1. Dough: Combine flour, dry mustard, sugar and salt; mix with electrical mixer or by hand;
  2. Add butter and mix all cubes are the size of a sweet pea;
  3. Add milk and egg; mix slowly to remove mix from side of the bowl;
  4. Pull dough, roll into a ball; sprinkle with flour and flatten to a disc shape; let it rest in a cool place;
  5. Once cool, dough is flattened to shells – 0,15 inche thick x 9 inches diameter – ; with a knife, cut opening at center; refrigerate;
  6. Preheat oven at 400ºF;
  7. In a pot, pour sunflower oil, brown chicken cubes and salt at high setting;
  8. Add leek, corn, spices; keep browning meat but not vegetables;
  9. Sprinkle flour on both meat and vegetables; mix well;
  10. Add milk and broth; mix, cook for 3 minutes while stirring occasionally;
  11. Remove from heat, add potatoes, mix;
  12. Pour in a pie shell (9 in. diameter x 1,18 in. high); level out with a spoon;
  13. With a whip, prepare basting mix; whip egg with water;
  14. Brush some basting mix unto the rim of the pie plate;
  15. Add pie shell on the whole content; firmly pinch dough on rim to make it stick to the plate;
  16. Brush basting mix on shell; bake for 30 to 35 minutes.