Chicken Pot Pie

“Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey. To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness. The angels, who know no hunger, have never been as satisfied.”
~ Eli Brown, Cinnamon and Gunpowder

Chicken pot, chicken pot, chicken pot pie!!!!  Have you ever had homemade chicken pot pie?  Are all your memories of this illustrious food from a cardboard box that lay tucked away in the back of the freezer?  This recipe puts to shame any pot pie that comes from the freezer section of the supermarket.  Though it does take some time to make, it is not difficult.  I am the worse at rolling out pie dough but had no problem with this one.  Oh that crust!  It bakes up so flaky and buttery!  The filling is a creamy concoction of chicken, onions, carrots and celery that are mixed in a thyme flavored béchamel sauce.  There is nothing not to love here.  (That is if you don’t inquire into the calories.)  😉

This is the perfect time of year to cook up some of life’s best comfort food.  Let’s light those fires and warm ourselves with all that touches home and family while the winter is still drawing us inward.  After all, out there can get a little worrisome, but, oh my friends, in here there is nothing but love.

Ingredients (Serves 6 to 8)

For the Pie Crust
2 1/2 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 cup cold unsalted butter, cut into cubes
1/2 cup cold buttermilk
1-2 tbsp cold water
1 large egg, beaten, for the egg wash

For the Filling
1/4 cup butter
1/3 cup diced onion
1 cup carrots, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 tsp fresh thyme, minced
1 tbsp fresh Italian parsley, minced
1 tsp salt
1/2 tsp black pepper
2 cups chicken broth
1/2 cup heavy cream
3 cups shredded chicken or turkey
1 cup frozen peas

Instructions

Make the pie crust: combine the flour, sugar, and salt in a food processor with the dough attachment.
Add the cubed butter and process until butter is about pea size. Add the buttermilk and process until it forms a ball. If it is too dry add a couple tablespoons of water. Once it holds together, divide the dough in two and form into disks. Wrap each disk in plastic wrap and refrigerate while you make the filling.

To make the filling, heat the butter over medium heat in a large skillet.
Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.

Add the flour stirring continuously for 30 seconds.

Add the salt, black pepper, thyme, parsley, chicken broth, and heavy cream.
Stir until sauce is smooth and slightly thickened.
Simmer over medium low heat for 10 minutes. Stir in the shredded chicken and frozen peas. Remove from heat and set aside while you prepare the pie dough.
Preheat oven to 400°F.
Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle.
Transfer dough to a 9-inch deep dish pie pan. Using your fingers press the dough to the sides and trim the dough with a knife.

Fill pie with the filling.

Roll out the second disk of dough and carefully cover the pie. Trim the excess dough leaving a slight over hang (about an 1/2″). Turn the excess dough under itself and seal the edges by crimping with a fork or using your favorite method.
With sharp knife, slice a few small slits in the center of the top crust.

Using a pastry brush, brush crust and edges with beaten egg. You will need some type of cover for the edges or they might burn. I simply cut our a circle from a piece of tin foil.
Bake for 45 minutes, or until crust is golden brown.
Cool for 10 minutes, cut into slices and serve.

Enjoy!

Just look at that flaky crust!

*Recipe slightly adapted from Two Peas and Their Pod

Print

Chicken Pot Pie

Chicken, onions, carrots and celery are mixed in a creamy béchamel sauce flavored with thyme and cooked in a buttery crust.

Course Main

Cuisine American

Prep Time 40 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8

Author www.sanpasqualskitchen.com

Ingredients

• For the Pie Crust
• 2 1/2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 cup cold unsalted butter cut into cubes
• 1/2 cup cold buttermilk
• 1-2 tbsp cold water
• 1 large egg beaten, for the egg wash
• For the Filling
• 1/4 cup butter
• 1/3 cup diced onion
• 1 cup carrots diced
• 1/2 cup celery diced
• 2 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 1/2 tsp fresh thyme minced
• 1 tbsp fresh Italian parsley minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 1/2 cup heavy cream
• 3 cups shredded chicken or turkey
• 1 cup frozen peas

Instructions

• Make the pie crust: combine the flour, sugar, and salt in a food processor with the dough attachment.
• Add the cubed butter and process until butter is about pea size. Add the buttermilk and process until it forms a ball. If it is too dry add a couple tablespoons of water. Once it holds together, divide the dough in two and form into disks. Wrap each disk in plastic wrap and refrigerate while you make the filling.
• To make the filling, heat the butter over medium heat in a large skillet.
• Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.
• Add the flour stirring continuously for 30 seconds. Add the salt, black pepper, thyme, parsley, chicken broth, and heavy cream.
• Stir until sauce is smooth and slightly thickened.
• Simmer over medium low heat for 10 minutes. Stir in the shredded chicken and frozen peas. Remove from heat and set aside while you prepare the pie dough.
• Preheat oven to 400°F.
• Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle.
• Transfer dough to a 9-inch deep dish pie pan. Using your fingers press the dough to the sides and trim the dough with a knife.
• Fill pie with the filling.
• Roll out the second disk of dough and carefully cover the pie. Trim the excess dough leaving a slight over hang (about an 1/2"). Turn the excess dough under itself and seal the edges by crimping with a fork or using your favorite method.
• With sharp knife, slice a few small slits in the center of the top crust.
• Using a pastry brush, brush crust and edges with beaten egg. You will need some type of cover for the edges or they might burn. I simply cut our a circle from a piece of tin foil.
• Bake for 45 minutes, or until crust is golden brown.
• Cool for 10 minutes, cut into slices and serve.

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