CHICKEN POT PIE

So I thought a chicken pot pie sounded so delicious on this cold winter night. It was very good, but I’m not going to lie it is very labor intensive. I feel like I have been in the kitchen all night! I really was interested in making this because of the home made crust. I have a food processor and it made it in a snap. You just quickly pulse the butter and the flour until little balls form. Then add the ice cold water. It was a breeze and well worth the effort! NO BULL try making your own crust! Just don’t make this on a weeknight! If I were to make this again I would make it in individual remkins. I wish I would have thought of this before I made it tonight.

lb cooked chicken, chopped or torn into pieces
1 quart chicken stock
1 lb red potatoes, roughly cut into 1/2″ cubes
4 small carrots, sliced in 1/4″ slices
2 large celery stalks, sliced in 1/4″ slices
1 onion, chopped
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 tablespoons minced parsley
2 teaspoons minced sage
2 teaspoons minced thyme
Salt, to taste
Freshly ground black pepper, to taste
1 recipe pastry dough (recipe follows)
Egg wash (lightly beaten egg with a little water)

Preheat oven to 425 degrees and set a baking sheet on the middle rack.

In a medium saucepan, bring chicken stock to a boil. Add potatoes, carrots, and celery to the stock and cook until the vegetables are soft, about 12-15 minutes. Remove the saucepan from the heat and using a slotted spoon, remove the vegetables from the stock and set aside in a large bowl. You should have about 3 cups of stock remaining in the saucepan. If you have additional stock, remove the extra and set aside for use in another recipe.

Meanwhile, melt butter in another medium saucepan. Once melted, add onions and cook until soft about 6 minutes over medium heat. Add flour to the onions and butter and cook for two minutes, stirring constantly, to make a thick roux. Whisking constantly, slowly add the chicken stock with mushrooms to the roux and onions. Continuing to whisk the mixture, bring to a boil and then reduce the heat and let simmer for about 5 minutes until the sauce is very thick. Remove the sauce from the heat and stir in the minced herbs. Season to taste with salt and freshly ground black pepper.

Pour the sauce over the vegetables and add the chicken. Stir to coat everything with the sauce and then pour the entire mixture into a shallow 2-quart baking dish. Set aside.

On a lightly floured surface, roll out the pastry dough to a 1/4″ thickness in the shape of a rectangle. Fold the dough gently, or use your rolling pin, to transfer the dough from the countertop to the 2 quart baking dish with your filling. Cover the filling and press dough down along the edges of the casserole dish. Trim the edges, but do not worry if the dough goes over the edge.

If desired, use the excess pastry dough to cut out decorative shapes for the top of the pie. Brush the dough with the egg wash and place the casserole dish on the baking sheet in the oven. Bake for 20 minutes or until filling is bubbling and the top is nicely browned. If filling is bubbling, but the top is not as brown as you would like it, turn on the broiler for a minute or two, but watch your pie closely to avoid burning!

Once baked remove from oven and allow to cool slightly before serving.

Pastry Dough for Chicken Pot Pie

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons cold unsalted butter
5 tablespoons ice water

In a food processor quickly pulse cold butter and flour until little balls form. Add the ice cold water and pulse until dough pulls away from the bowl and forms a ball. Remove dough and shape into a 6 ” disc and wrap in plastic wrap and put in fridge for at least 30 minutes.

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