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Chicken Pot Pie

December 6, 2011

Chicken Pot Pie

Chicken Pot Pies

One of my very favorite meals is a roast chicken with mashed potatoes.  Ever since I was a wee girl I have loved whole roasted chickens.  I remember my very first whole roast chickens, I was about 5 years old.  My mom was mashing potatoes and setting the table for dinner and the whole chicken was sitting on the table waiting.  My mom was busy in the kitchen so I knew I had a few minutes.  I took the whole roast chicken and I hid under the dinner table.  At first I only intended on hiding under the table with the bird but then I tried a piece of the roast chicken and that changed the plan.  I ate the entire chicken.  I didn’t even realize I had eaten the entire chicken until I heard my mom’s voice saying “THE WHOLE THING?”  “You ate the whole thing?”  I did in fact eat the entire chicken all by myself 🙂  I was 5 and I ate an entire chicken.  Nothing has changed, I’m sure I could still eat an entire chicken to myself but then I would not be able to make these lovely chicken pot pies.

Chicken pot pies are super duper easy to make.  I always make them with leftover roast chickens or turkeys.  They are the perfect meal for mid week when you just don’t feel like cooking.  I like to make a few up in advance and then simply freeze them and then pull them out as you require them.  You don’t even need to thaw them you can cook them straight from frozen.

Chicken Pot Pies

Ingredients

1 (3 1/2 lbs) frying chicken

1 carrot

1 celery stalk

1 small onion, halved

Sea salt and fresh ground pepper to taste

Pie crust ingredients

1 1/2 cups all-purpose flour

3/4 cup chilled butter, diced into 1/2-inch cubes

3 to 4 Tablespoon ice water

Filling ingredients

6 tablespoon butter

1 large onion, diced (about 1 1/4 cups)

3 carrots, thinly sliced on the diagonal

3 celery stalks, thinly sliced on the diagonal

1/2 cup all-purpose flour

1 1/2 cups milk

1 teaspoon chopped fresh thyme leaves

1/4 cup dry sherry

3/4 cup green peas, frozen or fresh

2 tablespoon minced fresh parsley

1/2 teaspoon freshly ground black pepper

Egg wash

1 egg whisked with 1 tablespoon water

Special equipment needed

6 x 10-ounce ramekins

To Prepare

Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

To Prepare the pie crust dough

Combine the flour in a food processor. Add the chilled butter cubes and pulse until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

To Prepare the Filling

 Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

To Prepare the Crust

Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Makes 6 Pot Pies

Chicken Pot Pie

Chicken Pot Pie

Chicken pot pies are a wonderful meal especially for those late nights you’ll have if you don’t start your Christmas baking soon 🙂

From our kitchen to yours,
Sydney Jones

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