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CHICKEN POT PIE

There is never disappointment when I tell the boys I'm making chicken pot pies for dinner. This is one of our most favorite comfort foods of all times. I usually make the crust from scratch but there have been times I just buy the ready made ones from the market. Some great variations of this recipe is using ready made puff pastry and cooking it just as a top crust with this mixture in a rectangle pan, sometimes as pasties found in the fish n chip shops of England, like empanadas or even mini versions using a silicon cupcake baking tin. Any which way we chose to make them, we always pair this dish with some "chips" or as we know them -french fries. Ahhh... the struggle between the English and the French. 

As fall comes closer, I cannot wait to indulge in a warm ooey-gooey, pipping hot chicken pot pie. 

CHICKEN POT PIE FILLING
1.5 lbs. boneless skinless chicken thigh or breasts, cooked and shredded
2 cups vegetable or chicken stock (sometimes I just use water and up my seasoning game)
6 Tablespoons butter - divided (salted)
1 large yellow onion, finely diced
4 large carrots, peeled and diced
3 large celery, sliced to match carrots
½ teaspoon salt
¼ teaspoon pepper or as much as you like
½ cup unbleached AP flour
1.5 cups whole milk
½ teaspoon ground thyme
½  teaspoon oregano
½  teaspoon parsley flakes
1 cup frozen peas

Instructions:
  • In a heavy bottom pot or enameled cast iron pan, bring chicken breasts and chicken broth to a simmer and cook covered for about 10 minutes, or until chicken breasts are cooked through. Transfer chicken to a plate and reserve cooking liquid on the side. Shred chicken by hand or chop into cubes when cooled.
  • Without washing, bring the same cooking pot to medium heat and melt 3 tablespoons of butter. Cook onions, carrots, celery, and salt until soft. About 5 minutes.
  • Pour cooked vegetables into the same bowl as the shredded chicken.
  • Return the empty pot to medium heat and melt remaining 3 tablespoons of butter. Add flour and stir constantly for 1 minute, or until flour has cooked into butter. This is a rue. 
  • Whisk in reserved chicken stock, milk, and thyme. Bring to a slow simmer and cook for about 1-2 minutes, or until the sauce thickens. 
  • Remove from heat and stir in chicken, vegetables, peas, and season with salt and pepper to taste.
  • Cool for 10 minutes or more before use. The best thing about making this mixture is that it can be made days in advance and then brought to room temperature or slightly warmed up before use.
PASTRY DOUGH
Ingredients:
2 cup unbleached AP flour
1 ½ teaspoon salt
1/4 cup vegetable or canola oil
4 Tablespoons cold butter cut into small cubes
¼ cup cold whole milk

Wax Paper + Rolling Pin
Four 4-inch individual pie or tart pans.

Instructions:
PART A
  • Mix together flour and salt.
  • Cut butter into the flour mixture with a fork or pastry cutter.
  • Measure the cold milk and vegetable oil together in one liquid measuring cup, do not stir. Pour into the flour mixture.
  • Using a fork mix until just barely combined. Use your hands to pat in, bring together the last floury crumbs to form a disc.
  • Wrap in Plastic Wrap and refrigerate. 
  • Make filling and continue onto the next part.
ASSEMBLING THE POT PIES
  • Cut out eight pieces of 6 inch squares of wax paper. 
  • Place wax paper on a slightly damp counter to create a seal. 
  • Sandwich one dough disc between two pieces of wax paper and roll out.
  • Roll out crust portions into roughly ¼" thick piece to around 5-6 inches. 
  • Line 4 rolled out discs into each pan and fill with 1/4 of the pie mixture.
  • Cover the tops with a second piece of rolled out dough as crust and crimp edges. Slit a cross in the center.
  • Bake at 400 degrees Fahrenheit for 35 minutes or until the crust is golden and bubbly. 
  • Serve with your choice of salad or fries. 







 

 


 


 




 

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