Chef Evan Robinson is only 12, but he already has quite a few accomplishments under his belt. The Chicago culinary star was a contestant on Season 5 of "MasterChef Junior" and he's using his skills to give back. Chef Evan chatted about how he's using his empanadas for good and then he whipped up a dish perfect for any season.
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ONE PAN CHICKEN POT PIE - EVANATED
Poaching recommended, however, roasting will work in a time crunch.
4 cups roast chicken or poached Chicken (about 5 thighs)
8 Tbsp Butter
1 cup minus 1 Tbsp flour
1/2 cup sliced Leek
1/2 cup diced Onion
1 cup diced Carrots
1 cup diced Celery
1 cup diced Parsnips
1 cup diced Potato
1 cup Frozen Organic Peas
Thyme (3 sprigs. Remove leaves from stem)
Oregano (1 tsp)
Dried parsley (1 tsp)
1 1/2 tsp Worcestershire sauce
Salt/pepper to taste
Pie crust (recipe below)
1. Prepare your roux: Melt butter in your pan and then add flour. Stir it over the flame until it gets a nice medium brown color.
2. Add seasonal vegetables (reserving the peas until later) to pan and mix until coated with roux.
3. Add broth and stir. Let it thicken up about 10-15 minutes on the stove top
4. Add green peas, seasonings and Worcestershire sauce. Stir until thoroughly mixed
5. Add the poached chicken (recipe below).
6. Top with your favorite pie crust (recipe below)
7. Bake at 400 degrees for 45min
1 pound chicken
2 carrots diced
2 celery stalks diced
1 quart of chicken broth
1. Combine all ingredients in stock pot
2. Cook together until the chicken is almost cooked or 135 in the center. It will finish cooking when you back the pot pie
1 1/4 cup All-purpose Flour
1 Tbsp sugar
1/4 tsp salt
1 stick Chilled unsalted butter
1/4 cup Cold Water
1. Keep everything cold.
2. Combine the flour, sugar and salt in a food processor.
3. Gradually add butter to mixture.
4. Add just enough water to make a round ball. Wrap in plastic.
5. Chill at least an hour before using.
12-year-old Chicago kid chef Evan Robinson
WINDY CITY LIVE