Arabian Gulf Pot Pies Recipes

CHICKEN POT PIE

Steps:

• Bring barley and water to a boil in a small pot. Reduce heat and simmer, covered, until barley is tender and water is absorbed, about 50 minutes. Let cool.
• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and saute until golden and cooked through, 5 to 6 minutes per side. Transfer to a plate to let cool slightly. Shred.
• Heat pan with chicken juices over medium and add onion, carrots, and mushrooms. Saute until tender, 6 to 8 minutes. Deglaze pan with wine.
• Whisk flour into chicken stock. Add to pan. Bring mixture to a boil and cook until slightly thickened. Stir in barley and shredded chicken. Let cool slightly.
• Heat oven to 425 degrees. Using a 1 1/2-cup ovenproof dish or ramekin as a guide, cut phyllo to make tops (keep covered with damp towel). Spoon mixture into four ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt.
• Transfer to rimmed baking sheet and bake until golden and bubbling, about 30 minutes.

SALMON-AND-SPINACH POTPIE

Steps:

• Preheat oven to 375 degrees. Place half of spinach in a saucepan over medium heat. Cook, stirring and adding remaining spinach as it wilts, until all is just barely wilted; drain. When cool enough to handle, squeeze out excess liquid; coarsely chop. (You should have about 1 scant cup.)
• Unfold dough onto a parchment-lined baking sheet; freeze 10 minutes. Turn a 9 1/2-inch deep-dish pie dish over on dough; cut a circle, using dish as a template. Cut out a 1 1/2-inch hole in center. Cut scraps into 1/2-inch-wide strips to decorate top, if desired. Freeze dough 10 minutes. Brush with egg. Arrange strips on top as desired and bake until puffed and golden, about 30 minutes.
• Meanwhile, season fish with salt; place in pie dish in an even layer. Melt butter in a saucepan over medium-high heat. Add scallions, season with salt and pepper, and cook until soft, about 2 minutes.
• Add flour; cook until it has a slightly nutty aroma, about 1 minute. Whisk in stock, milk, and 1/4 cup water. Add potatoes; bring to a boil, then reduce heat to medium and simmer, covered, until just tender, 6 to 7 minutes. Stir in peas; return to a boil. Stir in spinach, tarragon, and lemon juice; remove from heat. Season with salt and pepper.
• Pour mixture over fish in pie dish. Top with blind-baked crust; bake until bubbling around edges, 20 to 22 minutes. Let cool 20 minutes before serving.

SHRIMP AND ANDOUILLE POTPIES

Steps:

• Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
• Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
• Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
• Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.