Poultry

Chicken Pot Pie

DSC_5373_2Chicken pot pie is such a classic winter dish, and I’ve been seeing recipes for it in magazines all over the place since we hit November. I felt like it would be a shame not to make some now that the weather here in San Diego is getting a little cooler, and we are starting to see Christmas decorations in all of the stores (and my apartment). I think that there are a gajillion different ways to make chicken pot pie, and I have yet to try a bad one.

I fully intended to follow a recipe from Ina Garten and make cute little individual pot pies, but I quickly realized that I was not following the recipe even a little bit. I also realized that I have either a giant pot or a couple of medium sized pots, but I don’t have any little containers for individual pot pies so I don’t really know what I was thinking. The recipe below uses my mom’s pie crust and is pretty much made up after that, I am proud to say. I ended up just using the cast iron pot that I was making the filling in as the whole pot pie and covering it with the pie crust, and it worked out beautifully.

Pastry Dough
2 cups flour
3/4 teaspoon salt
1 cup shortening
4 Tablespoons ice water

Combine the flour and salt in a large bowl. Cut the shortening into the flour mixture in large chunks (about 1 inch pieces or so). Combine the shortening and flour with a pastry blender until crumbly. Add the ice water and mix with a fork until the dough forms. Use your hands to form a ball. This recipe makes enough for two pie crusts so I just froze half of it and put the other half in the fridge until I was ready to roll it out for the pot pie.
DSC_5378_2Chicken Pot Pie
2 boneless skinless chicken breasts (you could use a rotisserie chicken or something if you don’t want to cook the chicken ahead of time)
1 Tablespoon olive oil
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter
1 clove garlic, minced
1 cup pearl onions, peeled and halved (they will break apart into smaller layers when they cook)
1 cup baby portobello mushrooms, sliced
1 Granny Smith apple, cubed/chopped into small bits
2 large carrots, peeled and sliced
1/2 teaspoon thyme
1 teaspoon rosemary
1/2 cup flour
4 cups chicken broth
2 tomato chicken bouillon cubes (I only say tomato because my grocery store is ridiculous and didn’t have any regular chicken bouillon cubes, but these worked out great)
1/3 cup vermouth or dry white wine
Salt and pepper, to taste

Preheat the oven to 350 degrees F.

Combine the thyme, rosemary, salt and pepper in a small dish. Brush the chicken breasts with olive oil and sprinkle all over with the seasoning mixture. Bake for 40 minutes or until cooked through. Let the chicken cool a while and then shred with two forks.

In a large pot (I used a cast iron pot), melt the butter and add the garlic, onions, carrots, mushrooms and apples. Cook over medium heat for 5 to 10 minutes until all of the vegetables are fairly soft, and the onions are translucent. Add the rosemary and thyme and continue to cook for another minute or two until fragrant.
DSC_5338_2Add the flour and stir the whole mixture for a minute or so before adding in the chicken broth, bouillion cubes and the vermouth or wine. Reduce the heat to low and simmer for 5 minutes or so until the sauce is thickened. Add the shredded chicken, and you are ready to go! You can transfer the mixture to another pot to put in the oven with the pastry or you can just remove the pot from the heat for a few minutes before topping it with the pastry and putting it in the oven.
DSC_5352_2Roll out the pastry and cover the pot, pressing down all around the edges (you may need to wet the edges of the pot with a little water). Cut off any excess dough around the sides, and make a few cuts in the top to allow the steam to escape.
DSC_5357_2Brush the dough with an egg wash (I used heavy cream since I was out of eggs) and bake for 40 minutes or until the crust is golden brown.

Chicken Pot Pie
Author: 
Total time: 
Serves: 4-6
 
Ingredients
  • Pastry Dough
  • 2 cups flour
  • ¾ teaspoon salt
  • 1 cup shortening
  • 4 Tablespoons ice water
  • Chicken Pot Pie
  • 2 boneless skinless chicken breasts (you could use a rotisserie chicken or something if you don't want to cook the chicken ahead of time)
  • 1 Tablespoon olive oil
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup butter
  • 1 clove garlic, minced
  • 1 cup pearl onions, peeled and halved (they will break apart into smaller layers when they cook)
  • 1 cup baby portobello mushrooms, sliced
  • 1 Granny Smith apple, cubed/chopped into small bits
  • 2 large carrots, peeled and sliced
  • ½ teaspoon thyme
  • 1 teaspoon rosemary
  • ½ cup flour
  • 4 cups chicken broth
  • 2 tomato chicken bouillon cubes (I only say tomato because my grocery store is ridiculous and didn't have any regular chicken bouillon cubes, but these worked out great)
  • ⅓ cup vermouth or dry white wine
  • Salt and pepper, to taste
Instructions
  1. Pastry Dough:
  2. Combine the flour and salt in a large bowl. Cut the shortening into the flour mixture in large chunks (about 1 inch pieces or so). Combine the shortening and flour with a pastry blender until crumbly. Add the ice water and mix with a fork until the dough forms. Use your hands to form a ball. This recipe makes enough for two pie crusts so I just froze half of it and put the other half in the fridge until I was ready to roll it out for the pot pie.
  3. Chicken Pot Pie:
  4. Preheat the oven to 350 degrees F.
  5. Combine the thyme, rosemary, salt and pepper in a small dish. Brush the chicken breasts with olive oil and sprinkle all over with the seasoning mixture. Bake for 40 minutes or until cooked through. Let the chicken cool a while and then shred with two forks.
  6. In a large pot (I used a cast iron pot), melt the butter and add the garlic, onions, carrots, mushrooms and apples. Cook over medium heat for 5 to 10 minutes until all of the vegetables are fairly soft, and the onions are translucent. Add the rosemary and thyme and continue to cook for another minute or two until fragrant.
  7. Add the flour and stir the whole mixture for a minute or so before adding in the chicken broth, bouillion cubes and the vermouth or wine. Reduce the heat to low and simmer for 5 minutes or so until the sauce is thickened. Add the shredded chicken, and you are ready to go! You can transfer the mixture to another pot to put in the oven with the pastry or you can just remove the pot from the heat for a few minutes before topping it with the pastry and putting it in the oven.
  8. Roll out the pastry and cover the pot, pressing down all around the edges (you may need to wet the edges of the pot with a little water). Cut off any excess dough around the sides, and make a few cuts in the top to allow the steam to escape.
  9. Brush the dough with an egg wash (I used heavy cream since I was out of eggs) and bake for 40 minutes or until the crust is golden brown.

 

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