12/12/2007

From: Hungry Hound
Perfect pot pie for those cold winter nights

Steve Dolinsky
abc7Chicago.com

Usually made with chicken, this classic American creation is showing up on several menus around town...

At big, new, tourist-friendly Tavern at the Park - across from Millenium Park - the chicken pot pie has been on the menu since day one.

"It's a very non-threatening dish, very simple, very easy to make & No heavy creams; it's all braised chicken, and that's the basis of it," said Mike Cisternino, Tavern at the Park.

He begins by sauteeing carrots, pearl onions and celery that have already been roasted. Some braised, shredded chicken and mushrooms are added as well.

" After braising chicken for two or three hours it becomes real nice and tender and real moist, so it falls right off the bone," said Cisternino.

Then a bit of madeira wine to fortify the dish, and once its thickened slightly, the mixture is poured into a serving vessel and capped off with a pastry crust that gets a healthy brush of eggs. After baking, the result is a flaky top and a creamy, rich interior, worthy of any cold day in Chicago.

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