Chicken Pot Pie
Pie Dough (I got five pot pies out of this recipe with a little left over):
4 cups Flour
1 3/4 cups unsalted butter, cold, cut up
1 Tbsp. sugar
2 tsp. salt; (I use kosher)
1 Tbsp. vinegar
1/2 cup ice water
Filling (this makes about eight pot pies):
1 Tbsp. olive oil
1 Tbsp. butter
1/2 large sweet onion, diced 1/4"
2 med. Carrots, peeled and diced 1/4"
Kosher salt and fresh ground black pepper to taste
Good pinch red pepper flakes
1 1/2 tsp. whole dry thyme
2 Tbsp. fresh garlic, chopped
1/2 lb. green beans, cleaned and cut into 1/2" pieces
1/2 lb. button mushrooms, sliced 1/8"
1/2 cup white port (or dry Sherry or dry white wine)
4 cups chicken stock
1 cup heavy cream
1 cup sour cream
12 Tbsp. butter
12 Tbsp. flour
1 15 oz. can whole small white potatoes, cut into 1/4" - 1/2" pieces
1/2 lb. frozen petite sweet peas
1 1/2 lb. cooked, shredded chicken (I use the chicken meat I pull from the whole chicken I make stock with)
1 large egg, beaten with a little water (egg wash to brush the tops)
Mix first 4 ingredients together with a fork or pastry blender. You can use your food processor... pulsing it until the butter pieces are a bit bigger than peas, more like kidney beans.
In separate bowl, beat remaining ingredients. Combine the 2 mixtures, stirring with
a fork until all ingredients are moistened.
Then, with hands, mold dough into a ball.
Chill at least 20 minutes, before rolling it into desired shape.
Roll the dough out.
Make a bottom and a top…you know the drill.
I used small aluminum pie pans, the disposable type.
In a large sauté pan, heat the olive oil and butter over medium heat.
Add the onion and carrots.
Season with salt, pepper, red pepper and thyme.
Cook until onions start to turn translucent.
Add the garlic, green beans and mushrooms.
Cook until mushrooms soften.
Add the wine and scrape the bits off the bottom.
Add the stock, cream and sour cream. Bring to a boil and turn down to low.
In a 4 qt. sauce pan, melt the 12 Tbsp. of butter and add the flour (make a roux). Cook for about three to five minutes (don't let it brown)
Strain the liquid from the vegetables into the roux and bring to a boil, it will be thick.
Turn down to low and cook for five minutes.
Add the cooked vegetables, potatoes, peas and chicken to the sauce.
Allow to cool fully.
Assemble the pies:
Preheat oven to 350 degrees
Spray each aluminum pie tin with cooking spray.
Roll out the dough (pretty thin, 1/8" or there-abouts) and line the tins with dough and dock the bottoms.
Fill the tins with the cooled filling, a little over filled.
Top with more dough, trim as necessary, crimp the edges with a fork, cut a slit in the top to release steam and brush with egg wash.
Bake on a half sheet pan on the center rack in preheated 350 degree oven for 50 minutes rotating half way through.
The crust should be golden and flaky and the filling should be 160 degrees plus…let them sit for 10 - 15 minutes to cool a little.
Just tip them out of the tins to serve.
Pairs Well With
I had a ton of chicken left over from making chicken stock...so I made this.
It's a little involved...but it's soooo goooood!