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Chicken Pot Pie September 21, 2011

Filed under: entrees — meier1014 @ 10:56 am

I have never had Homemade chicken pot pie until last night. I knew it would be better than the frozen, but I was nervous anout it turning out bland. Boy did I worry for nothing! This recipe looks intimidating, but it’s not hard at all. I know there a lot of steps, but the steps can be done up to 2 days ahead of time. So, if you need to, spread the cooking out over a couple days. It’ll totally be worth it, I promise. I got this recipe, mostly, from “How to Cook Everything” by Mark Bittman.

Chicken Pot Pie

3 c cooked and chopped chicken
4 c chicken stock
1 recipe crust, chilled (or you can use store bought pie crust)
1 1/2 c all purpose flour, plus more for rolling
1/2 tsp salt
10 tbs (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
1 egg yolk
3 tbs ice water
2 tbs butter or extra virgin olive oil, plus more for greasing baking dish
1 cup chopped onion
2 large or 4 small carrots, diced
2 tbs all purpose flour
1 tbs chopped fresh sage or 1 tsp dried sage
2 cloces garlic, minced
1/2 c cream (I just used milk and it turned out fine)
Garlic salt
1 c frozen peas
1 egg beaten


1. Combine flour and salt in a food processor and pulse twice. Add butter all at once and process about 10 seconds, until it’s uniform. Add egg yolk and process for another few seconds.
2. Put mixture in a bowl and add 3 tbs ice water. Mix with your handa until you can form the dough int a ball. Form into a ball, wrap in plastic wrap and freeze for 10 minutes or refridgerate for at least 30 minutes.(you can keep in the fridge for a couple days or freeze for up to a couple months)

Pot Pie:
1. Put chicken sotck into a large pot and bring to a boil. Reduce by about half.
2. Put 2 tablespoons butter or oil in a deep skillet over medium. When butter is melted or oil is hot
Ads onions and carrots. Cook, stirring frequently, about 5 minutes. Reduce heat to medium-low and stir in flour. Continue cooking until it just turns tan. Add sage and garlic, cook and stir for another minute. (you can refridgerate this mixture for up to a day, just reheat before continuing)
3. Add reduced stock, cream (or milk), pepper and garlic salt to the veggie mixture. Cook, stirring constantly, until the mixture begins to bubble and thicken. DO NOT let it come to a rolling boil. Taste and adjust seasoning. Turn off the heat, stir in chicken and frozen peas, and place mixture in greased baking dish. (I used ramikins to make personal pot pies, for one large pie use a 2 quart baking dish) (At this point you may cover and refridgerate the filling for up to a day. Just bring to room temp before proceeding)
4. Roll out the crust to the thickness of your liking (just make sure not to roll it too thin or it will tear). Lay it on top of the dish and press the edges, making sure to leave some draped over the sides. Use a sharp knife to cut 3-4 vents in the top. Brush top with beaten egg. Bake at 350F for 50-60 minutes, or until top is a deep golden brown and misture is bubbling.




Sorry about the poor picture quality, I had to use my phone as we seem to have lost our camera charger in the move…

Since I made individual pot pies, and only made two, I had a bunch of leftover filling. How I used this extra filling was I tossed it into my dutch oven and warmed it, added a couple cups of chicken stock (enough to get a soup like consistancy), then added about a cup of uncooked white rice. I brought it all to a boil, covered it, and turned it down to low. I let it simmer for about 25 minutes, checking/stirring it every so often to keep the rice from burning to the bottom. It turned out delicious.


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