TM

The Flavor of Freshness​

TM

 Gourmet Sw​eet Botanicals  

Chicken Pot Pie Dumplings, Roasted & Fresh Tiny Veggies, Chicken Gravy, Dijon Vinaigrette, Truffle Chili Oil
​Servings: 2 plates


​Ingredients:

​1 package Tiny Veggies Crudite Mix


Chicken Gravy
2.5 Cups Chicken Broth
1 Shallots - minced
2 Garlic cloves - minced
1/4 lb Butter - cubed
1/2 Cup Flour

Heat a small pan with a teaspoon of butter. Add shallots and garlic and sweat on low heat for a few minutes.

Add stock and simmer. In separate small pot add butter and flour, heat and whisk to make a brown roux, about 2-3

minutes until its a thick paste. Then whisk in liquid mixture, heat on low, keep stirring.

Set 1/2 a cup aside to let cool for pot pie stuffing.

Chicken Pot Pie Dumplings

Stuffing:

1 Whole Roasted Chicken 

1 Shallot- minced

Pinch Salt, Pepper, Oregano

Splash Hot Sauce

1/2 Cup Chicken Gravy


1 sheet Puff Pastry

2 Eggs 


Preheat the oven to 400 degrees. Mince chicken breast and thigh meat. Season with salt, pepper, oregano, and hot sauce. Roll out puff pastry until it doubles in size. Use a circular cutter to punch out circles 4" in diameter. ( You can also use a bowl as your guide and cut around it with a knife) Add chicken stuffing to the center of each circle. Make sure there is an inch of space between the stuffing and the border of the dough. Brush on egg yolk on the edge of the circles, all the way around. Fold in borders and pinch the top shut. Bake for about 6 minutes, rotate and bake for another 6 minutes or until golden brown. 


Roasted Tiny Veggies

Tiny Veggies Crudite Mix

Olive Oil

Salt, Pepper


Cut off stems and leaves and set aside, toss in olive oil, salt & pepper. Roast in a 400 degree oven for 4 minutes.


Dijon Vinaigrette

1/2 cup Extra Virgin Olive Oil

2 tbsp Mustard Dijon

​1 tbsp Honey

1/4 cup White Wine Vinegar

Salt, Pepper to taste


Whisk together all ingredients. Dress the stems and leaves from the Tiny Veggies.


​Truffle Chili Oil

2 cups Truffle Oil

2 tbsp Chili Powder

2 tbsp Paprika


Add ingredients to a small pot. Cook on low for 30 minutes. Do not let it simmer. 


To Plate:

​Spoon on gravy first, put 3 pot pie dumplings per plate on top, sprinkle on chili truffle oil, place roasted and fresh Tiny Veggies around dumplings on top of the gravy. Top the pot pies with the dressed Tiny Veggie leaves and stems.