Chicken Pot Pie

We’ve had some strange weather here in the Pacific Northwest the past few days.  Rain, thunder, sun and humidity.  The rain got me craving some comfort food and since I had some chicken breasts I needed to use, what better choice but chicken pot pie.

chicken pot pie 1

Recipe: This makes either one VERY generous pie or two average size

for the crust:

  • 3 cups all purpose flour  (if you want to add a little whole wheat you can, just plan on a little more water)
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup vegetable shortening
  • 1/4 pound cold unsalted butter, cubed
  • 1/2 to 1 cup ice water
  • 1 egg beaten with 1 tablespoon water, for the egg wash

Put the flour, salt, and baking powder in the bowl of a food processor and pulse a few times to mix well.  Add the shortening and butter, mix until all the flour is coated and it’s like little balls.  Slowly add the water, adding only enough to form the dough so it comes together and doesn’t stick to the sides.  Take the dough out onto a floured surface and kneed a few times, then wrap in plastic wrap.  Refrigerate for at least an hour.

for the filling:

  • 2 whole chicken breasts, cooked and cubed (you can always use the meat of a rotisserie chicken)
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 1 c onions, chopped
  • 1 c celery, chopped
  • 3/4 c all-purpose flour
  • 4 c chicken stock, preferably homemade
  • 1 c. half-n-half
  • 1 c medium-diced carrots, blanched for 2 minutes
  • 1 c. frozen peas, defrosted
  • 1 c. potatoes, cooked and cubed
  • 1 tsp dried thyme
  • 1 tbsp. garlic (adjust to your tastes)
  • 1/2 tsp. cayenne pepper (adjust to your tastes)
  • salt and pepper to taste
  • 1/2 cup fresh parsley, minced

I used raw bone-in chicken breasts that were halved.  I generously sprinkled them with my house seasoning, but you could us Johnny’s or your own blend of seasonings.  Bake in the oven for 40 minutes at 350 F.  When they are cool enough to handle, debone and skin, chop the meat into cubes.  Set aside.  In a large frying pan heat the butter and olive oil.  Add the onions and sauté until translucent.  At this point you can either add your uncooked cubed potatoes or if have cooked them already skip it.  I cooked my potatoes this way…. added them to the onions along with 2 cups of the chicken stock (you might need to add an additional cup of broth later when the stock is added due to evaporation during this step) and let them cook until they are tender, but not fully cooked.  Add the flour (mix with 1/2 c. water) and mix thoroughly, let cook for 2 or so minutes to get the raw flour flavor out.  Add chicken stock, with additional cup if needed.  Incorporate the stock well with the flour mixture, no clumps!!  Next add the peas, carrots (I boiled them in salted water until they were tender), corn, thyme, garlic, cayenne pepper, salt and pepper.  Mix well, then add the 1 c. of half-n-half.  Taste your gravy to make sure it’s seasoned well, add whatever you like if needed.  Lastly add the parsley.  This will need to cool before using then you are ready to fill whatever you choose to bake them in, large baking dish, individual ramekins etc…

Once the dough has had time to chill, you can roll it out on a floured surface.  I don’t roll it out super thin, a little more than 1/4 inch.  I used 12 ounce ramekins for mine and it made 8 of them. Cover the dish, poke holes or cut slits to allow steam to escape.  Bake in a 375 F oven for 35-40 minutes, or until the crust is golden.  I place mine on a baking sheet in case they bubble over.



One thought on “Chicken Pot Pie

  1. Pingback: My Freezer Meal Party | The REAL Housewife of Suburbia

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