Gold Nugget's chicken pot pie, red wine pot roast - KMSP-TV

Gold Nugget's chicken pot pie, red wine pot roast

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Chicken Pot Pie
Serves 4

1 pound chicken breast diced

1/3 cup all purpose flour

2 tablespoons water

6 oz of your favorite bacon diced

8 oz of crimini mushrooms

2 tbsp. butter

1 cup Badger Hill High Road Every Day Pale Ale

1 onion diced

2 stalks celery diced

2 medium carrots diced

1 cup of frozen peas

2 cups chicken broth/stock

Fresh chopped Thyme (de-stemmed)

Fresh chopped Rosemary (de-stemmed)

2 egg mixed with 1 tbls of water(egg wash)

Sea salt t.t.

Puff pastry dough


Thaw enough puff pastry to cover four bowls with about a 6oz capacity for serving. Use the bowls as a guide and cut circles out of the puff pastry that will cover each. Make the puff pastry circles just a hair bigger that the actual bowl size. Press fresh herbs and sea salt into the top of the puff pastry. Then brush them with egg wash. Bake for 15 minutes or until completely puffed.

While the puff pastry is baking, using a large soup pot, (at least 6qts in volume) for safety purpose, heat pan over medium heat. Slowly add bacon and cook until fat begins to render and some browning occurs, make sure to stir it often. Add the celery, carrots, and onions to the pan and continue to stir. Deglaze the bottom of the pan with a touch of chicken stock. Next add the mushrooms and the chicken, working in batches if necessary, so as not to over crowd the pan. Once the chicken is thoroughly browned add the flour and stir in well so as to evenly coat everything in the pan. Cook the flour briefly and then add beer. Again stir well until all is evenly coated, then add chicken stock.

Turn the heat to low and simmer everything for about 20 minutes.

Carefully evenly divide the pie filling into four separate bowls, and top each with baked puff pastry.

Serve immediately.

Red Wine Pot Roast
Serves 4-6

4 English cut beef short ribs

2 cups full bodied red wine

3 cups of baby carrots

2 cups diced celery

2 cups diced onions

1 cup of green peas

3 cups of fingerling potatoes

5 cups beef stock

2 thyme sprigs


Preheat oven to 325 degrees F

Heat a large sauté pan over medium-high heat. Add Ribs and brown on all sides. Depending on the size of your pan you can do them one at a time or how they fit. Remove ribs and set aside. Sauté carrots, celery, onions, 5-8 minutes until starting to brown. Deglaze pan with ½ of the wine. And scrape up anything that has stuck to bottom of pan. Place deglazing liquid, sautéed vegetables, remaining wine, the ribs, beef stock, and the thyme into a Dutch oven or an oven roasting pan. Cover and put into the oven for about 3 hours until very tender. Remove from oven add peas. Taste and season with salt and pepper as necessary then serve.

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