Kids are always welcome at /*PSbklyn*/, so much so that there are DVD players at the booths and there's a game room downstairs for those rowdy moments. The menu has plenty of offerings for not only the kids, but the adults as well.
One of the favorites is Chef Mike Amuso's pot pie, which begins with sautéed carrots, onions and celery. It gets thickened with a little flour, some stock goes in, and for a twist, sherry is added. Next comes the freshly roasted chicken and peas. Below is the full recipe if you choose to make the pot pie at home.
Learn more about the restaurant at www.psbklyn.com.
PSbklyn pot pie
Ingredients:
Do ahead: Roll out puff pastry dough, cut sections large enough to layer bottom of each ramekin, the extra dough can fold over the sides. Bake according to instructions. Set aside.
For pot pie filling: In large sauce pan, heat ½ the butter over medium heat, and add onions, carrots, and celery. Cook until tender. Gradually add broth and cream. As that cooks down, add the flour to thicken. Add in the sherry, cook another minute. Then lower the heat slightly and add the cream. Place the shredded chicken in the pan along with the peas and the remaining butter. Salt and pepper according to taste. This will cook for another two minutes.
Place the filling inside each ramekin (filling goes over the already baked crust). Cut more puff pastry to cover each ramekin. Once the pastry top is on, stir the egg in a bowl and gloss the top of the pastry crust. Make one or two small slices in the top of pastry crust and place pot pies in oven. Bake at 425 degrees or about 20-25 minutes until tops are golden brown.
Serves: 4
