Chicken Potpie In A Pumpkin

Ingrients & Directions

6 Sugar pumpkins - (abt 2 lb

-ea); short and squat

Are the best

5 tb Butter

2 tb Melted butter

2 ts Salt

1 ts Freshly ground pepper

1 ts Freshly grated nutmeg

1 lb Pearl onions

5 tb All-purpose flour

9 oz Peeled cubed potatoes

2 md Peeled sliced carrots

12 oz Button mushrooms; quartered

-if large

2 1/2 c Well-reduced chicken stock

1 c Milk

4 1/2 c Poached or roasted chicken

2 tb Fresh thyme leaves

3 tb Chopped parsley

2 tb Chopped fresh sage

1 lg Egg beaten with

1 tb Heavy cream

=== PATE BRISEE WITH THYME

-===

2 1/2 c All-purpose flour

1 ts Salt

1 c Unsalted butter; cut up

2 tb Thyme leaves

1/4 c Ice water; to 1/2

Make the Pate Brisee With Thyme: Put the flour and salt in the bowl

of a food processor. All ingredients should be cold. Add the pieces

of butter for approximately 10 seconds, or just until the mixture

resembles coarse meal. Add the thyme leaves, and pulse to combine.

Add ice water, drop by drop, through the feed tube with the machine

running, until the dough just holds together without being wet or

sticky; do not process more than 30 seconds. Test the dough at this

point by squeezing a small amount together. If it is crumbly, add a

bit more water. Divide the dough in half, and shape into two disks.

Wrap in plastic film and refrigerate to chill at least 1 hour. (Makes

enough to cover six potpies, setting aside half of recipe for later

savory use.) Heat oven to 375 degrees. Slice the tops off the

pumpkins. (Placing a pumpkin on a towel will help keep it from

rolling around.) Scoop out the seeds, and discard them. Using a

pastry brush, brush insides of pumpkins with 2 tablespoons melted

butter. Season insides of pumpkins with 1/2 teaspoon salt, 1/4

teaspoon pepper, and 1/4 teaspoon nutmeg. Place pumpkins on a baking

sheet; cover tightly with foil. Bake until tender, about 30 minutes.

Bring a medium saucepan of water to boil. Add pearl onions, and let

simmer for 15 minutes. Drain; rinse under cold running water. Peel

onions, and set aside. Melt 5 tablespoons butter in a large,

high-sided skillet set over medium heat. Add potatoes and onions, and

cook, stirring occasionally, until the potatoes begin to turn golden.

Add mushrooms and carrots, and cook 4 to 5 minutes more. Add flour,

and cook, stirring, for 1 minute. Add reduced chicken stock and milk,

and bring to a simmer. Cook until thick and bubbly, stirring

constantly, 2 to 3 minutes. Stir in chicken, parsley, thyme, sage,

remaining nutmeg, remaining 1-1/2 teaspoons salt, 3/4 teaspoon grated

nutmeg, and 3/4 teaspoon pepper. Remove from heat, and divide mixture

among reserved pumpkin shells. Roll each piece of pate brisee to a

thickness of 1/8 inch. Pull center of dough upward to form a

pumpkin-like stem. Place over the hollow of each filled pumpkin.

Using the back of a small paring knife, mark the dough to simulate

the lines of the pumpkin. Brush top of dough with egg wash. Bake

until crust is golden, about 45 minutes. Serves 6.

Yields

6 servings