Sun, Jun 26 2022, 9:23 am
This was a fun dish.
The only tricky part is incorporating the eggs into the hot liquid because if one doesn't whisk while adding, you will wind up with egg drop soup.
As the recipe says perfect way to use up the "sad" vegetables lingering in the refrigerator because who doesn't have celery, carrots and onions
Challah Chicken “Pot Pie”
Excerpt From: Tastemade - Make This Tonight
A chicken pot pie as you probably know it has a rich, creamy filling (thanks to a butter-based sauce) under a light, flaky crust (butter doing its thing again). We absolutely love this dish, but we wanted a kosher version—meaning we had to find a way around mixing that delicious dairy with the meat. This super-satisfying take on the classic makes for a tasty alternative, and doubles as a perfect second act for stale bread and veggies languishing in the refrigerator. We used the traditional onion-celery-carrot trifecta, but feel free to get creative.
1 tablespoon extra-virgin olive oil
½ pound boneless, skinless chicken thighs, cut into ½-inch cubes
¼ medium yellow onion, diced
3 celery stalks, sliced
2 medium carrots, sliced
2 teaspoons herbes de Provence
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
2 cups chicken or vegetable stock
2 large eggs
¼ cup frozen peas
2 bay leaves
½ loaf day-old challah, torn into 2-inch cubes
Preheat the oven to 375°F.
In a Dutch oven, heat the olive oil over medium heat. Add the chicken, onion, celery, carrots, herbes de Provence, garlic powder, and salt. Cook, stirring occasionally, until the onions begin to soften, about 2 minutes. Cover and continue to cook until the onion and celery are translucent and the chicken is cooked through, about 5 minutes more.
Remove the lid and add the stock, scraping up any browned bits from the bottom of the pan. Increase the heat to high and bring to a boil, then turn off the heat. Taste and add more salt as needed.
Beat the eggs in a medium bowl. While whisking, add a ladleful of the hot liquid to the eggs. Add one more ladleful, continuing to whisk constantly. (Go slowly here; if you add too much hot liquid too quickly, you will end up with scrambled eggs.) Slowly pour the egg mixture back into the pot, whisking constantly, until incorporated.
Stir in the peas and bay leaves. Add the challah and push the pieces down to mostly (but not completely) submerge.
Cover, transfer to the oven, and bake until the challah has begun to absorb the liquid, about 15 minutes. Uncover and continue to bake until the dish has firmed into a soft bread pudding consistency and the challah is lightly toasted, about 15 minutes more.
To serve, discard the bay leaves and scoop the pudding into bowls.