I have never made Chicken Pot Pie before, but have always wanted to. Not sure why I haven’t, I guess it’s just one of those things…Good thing my friend from college, Whitney, emailed me with a fabulous recipe a few weeks ago! Since Danny was away most of last week, I didn’t do a lot of cooking and was missing the kitchen. When you are missing your kitchen, Chicken Pot Pie is a good way to get back in. Homemade chicken stock, poached chicken, homemade pie crust, sautéed diced veggies, a yummy roux and lots of TLC go into this wonderful dinner. Now that I have delved into this adventure known as pot pie, I can definitely break it up and not spend all day in the kitchen (unless I want to, of course!).
Substitutions, etc.: I used Whole Wheat Pastry flour throughout the recipe, non-fat soy milk, and Smart Balance Light. I didn’t use sherry or peas.
With this recipe, I made a double crust 9 inch pie and a single crust 8 inch pie (in the freezer for next week…).
1 Recipe Savory Pie dough
1.5 lbs boneless, skinless chicken breasts and/or thighs
2 cups chicken broth
1.5 tablespoons vegetable oil
1 medium-large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4 inch thick
2 small celery ribs, cut crosswise 1/4 inch thick
salt & ground pepper
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all purpose flour
1.5 cups milk (whole is best)
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas, thawed
3 tablespoons minced fresh parsley leaves
1) Make the pie dough and refrigerate until ready to use. When ready, roll out half and lay in a 9" deep dish pie plate.
2) Adjust an oven rack to the lower-middle position and head the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer and simmer until the chicken is just done, 8-10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup
3) Increase the heat to medium high and heat the oil in the now-empty pan. Add the onion, carrots and celery and saute until just tender, about 5 minutes. Season with salt and pepper to taste. While the vegetables are sautéing, shred the meat into bite-size pieces. Transfer the cooked vegetables to a bowl with the chicken. Set aside.
4) Heat the butter over medium heat in the again-empty pan. When the foaming subsides, add the flour; cook about 1 minute Whisk in the reserved chicken broth, the milk, and accumulated chicken juices and the thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season with salt and pepper to taste and stir in the sherry.
5) Pour the sauce over the chicken mixture and stir to combine. Stir in the peas and parsley. Adjust the seasonings to taste. Pour the mixture into a deep dish 9" pie plate with half of the pastry dough already laid in. Top with the other half of the rolled out pastry dough. Bake until the pastry is golden brown and the filling is bubbling, about 30 minutes.
Savory Pie Dough (made 1 double crust and 1 single)
2 1/4 cups unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons granulated sugar
11 tablespoons unsalted butter , cold, cut into 1/4-inch pieces
7 tablespoons vegetable shortening , chilled
4 - 5 tablespoons ice water
1. Mix flour, salt and sugar in food processor fitted with steel blade. Scatter butter pieces over flour mixture, tossing to coat
butter with some flour. cut butter into flour with five 1-second pulses. Add shortening and continue cutting in until flour is pale
yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn mixture into medium bowl.
2. Sprinkle 4 tablespoons of ice water over mixture. With blade of
rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together, adding up to 1 tablespoon more ice water if dough will not come together. Shape dough into two balls with your hands, one slightly larger than the other. Flatten into 4-inch-wide disks. Dust lightly with flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
I made a very simple chicken stock: a couple of carrots, celery, onions, garlic, parsley, salt and pepper and some odd chicken parts I had frozen…
Chicken breasts simmering in the strained stock…
Veggies + chicken…
Everything mixed together, plus some fresh parsley…
I made the dough entirely in the food processor…so easy
Ready for the oven…