Chicken Pot Pie

I had some leftover chicken and decided to make chicken pot pie.  It’s freezing cold and some warm comfort food was in order.  I found a recipe online, and modified it a bit to my liking and for what I had on hand.  If you want perfectly flaky crust over a creamy chicken mixture, this is the meal you’ve been searching for.

Updated with an easy version in italics. 

Ingredients:

Chicken and stock ingredients
1 rotisserie chicken (or 3 cooked and shredded breasts) + 2.5 cups chicken broth OR

1 (3 1/2 pound) frying chicken (I just used a few breasts as I already had a bunch of chicken I wanted to use)
1 carrot
1 celery stalk (I didn’t use this)
1 small onion, halved
2 teaspoons salt

Pie crust ingredients
1 frozen puff pastry sheet OR

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled in the freezer also
3 to 4 Tbsp ice water

Filling ingredients
6 Tbsp butter
1 large onion, diced (about 1 1/4 cups) 
3 carrots, thinly sliced
3 celery stalks, optional
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh rosemary
1/4 cup dry sherry or OJ
1 cup green peas and/or corn, frozen or fresh
2 Tbsp minced fresh or dry parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash

1 egg whisked with 1 Tbsp water

Instructions

Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stock pot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate or freeze and store for another purpose.

Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

  *pictured is a doubled portion of this recipe

Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, rosemary, OJ, corn/peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins or a 9×11″ dish.

Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins or your baking dish. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. 

Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. 

Bake at 400°F for 25 minutes for ramekins or for 35 minutes at 375 for a 9×11″.  Let cool for at least 5 minutes before serving.

Serves 6.

Recipe I modified: http://elise.com/recipes/archives/004089chicken_pot_pie.php

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2 Responses to “Chicken Pot Pie”

  1. Audra Says:

    Wow, you have your own recipe blog? I had no idea! 🙂

    Hmmm…this recipe sounds DELICIOUS, but not so “mother-of-two” friendly. Is it as involved as it sounds? Yikes…

    • kristinvass Says:

      You can take short cuts – the thing that takes the longest is boiling and picking the whole chicken – I didn’t do that! Just use chicken breasts or whatever meat you have and if you want you could use frozen dough for the top instead of making it. That’s not too hard or time consuming though.

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