BASIL CHICKEN POT PIES

Basil Chicken Pot Pies image

Provided by Ming Tsai

Time 45m

Yield 4 servings

Number Of Ingredients 30

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1 cooked chicken, meat picked off of the bone, skin and all, shredded
3 cups spring vegetable ragout, recipe follows
1/4 cup basil oil, recipe follows
4 small crock pots
4 puff pastry sheets, 3 by 3 inches, docked
2 tablespoons butter
5 minced shallots
2 tablespoons minced garlic
1 cup sliced shiitakes
2 cups quartered button or cremini mushrooms
1 cup white wine
1 cup chicken stock
1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme
1 cup shucked English peas, blanched
1 cup shucked edamames, blanched
1 cup shucked favas, blanched
1 cup 1/4-inch diced peeled carrots, blanched
1 cup sugar snap peas, cut into 1/4-inch lengths, blanched
1 tablespoon white truffle oil
Salt and black pepper
1/4 cup chopped chives
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

Steps:

In a medium bowl, mix the shredded chicken, ragout and basil oil. Check for seasoning. Fill the crock pots and place the puff pastry on top tightly. Bake in a preheated 350 degree oven for 25 minutes or until crust is dark brown. Serve as soon as possible.
Wine Suggestion: York Creek, Pinot Blanc, Spring Mountain District, Napa Valley, 1996 Bedford Thompson, Cabernet Franc, Santa Barbara County, 1994
In a large, hot saucepan, add 2 tablespoons butter and saute shallots and garlic until fragrant, about 3 minutes. Add mushrooms and saute. Season. Deglaze with white wine and reduce by 50 percent. Add chicken stock, soy, and thyme. Bring to a simmer and add peas, edamames, favas, carrots and snap peas. Add the truffle oil and season. Check for seasoning. Bring back to temperature. Right before serving, add the chives.
In a blender, puree garlic, ginger, lime juice, salt and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.