PaulDearing.com
Chicken Pot Pie
Categories: In Rotation, Poultry

Crust
1 1/2 cups flour
1/2 tsp salt
1/2 cup sweet butter – diced into cubes and chilled in freezer for at least 15 minutes
1/4 cup vegetable shortening, also chilled in freezer
3 – 4 TBS ice water

Solids
1 1/2 pounds of boneless skinless chicken breasts
2 Russet potatoes
1 3/4 cups peas

Liquid
6 TBS sweet butter
1/2 cup flour
2 1/2 cups chicken broth
1 1/2 cups milk
1 tsp thyme leaves
1 tsp onion powder
1/4 cup sherry
2 tsp salt
1/2 tsp pepper

Egg Wash
1 egg whisked with 1 TBP water

Make the Crust

  • Combine the flour and salt in a food processor.
  • Add the chilled butter and pulse 5 times.
  • Add the shortening and pulse 3 or 4 more times. It should look like coarse cornmeal at this point. Seeing little bits of butter is okay.
  • Slowly add water, pulsing after each tablespoon. After 3 TBS, pinch some dough between you fingers. If it sticks together it is moist enough. If it still crumbles, add 4th TBS water.
  • Empty dough onto a cutting board or similar surface. Use your hands to mold it into a ball. Flatten dough into a disk, dust with flour, wrap it in plastic wrap and refrigerate for at least 30 minutes (up to overnight).

Prepare the Solids
Chicken

  • Cube the chicken into small bite sized pieces and add to boiling water. Boil for 20 minutes, drain and set chicken aside.

Potatoes

  • Cube the potatoes into small bite sized pieces and add to boiling water. Boil for 12 – 15 minutes (until just tender), drain and set potatoes aside.

Peas

  • Thaw peas out to room temperature. Accelerate this by placing peas in water in a bowl and microwaving for 3 – 4 minutes. Drain and set peas aside.

Liquids

  • Preheat oven to 400 degrees.
  • Melt butter in large skillet on medium heat.
  • Add flour and whisk for a minute. You’ll have a nice paste.
  • Whisk in chicken broth until well blended.
  • Whisk in milk.
  • Lower heat and simmer about 10 minutes or until sauce thickens. Stir frequently.
  • Add the thyme, onion powder, sherry, salt, and pepper and stir.
  • Stir in the chicken, potatoes and peas.
  • Ladle warm filling into six 10 ounce ramekins. We use glass Corning bowls that happen to be the right size and oven proof.

Prepare the Crust

  • Roll dough out on a lightly floured surface until it is about 1/4 inch thick. Cut six rounds. (Optionally, cut your disk of dough into six pieces and roll out each individually.)
  • Place each round on top of a ramekin. Pinch dough around rim and trim excess.
  • Brush dough with egg wash.
  • Cut a 1 inch long slit in the center of each crust.

Bake

  • Put the pot pies on a foil lined baking sheet and place in center of oven.
  • Bake for 25 minutes, or until crust is golden and the filling is bubbling.
  • Let cool for about 5 minutes before serving.

Note
These Pot Pies taste great reheated. Carrie microwaves them at 60% power for 5 minutes.

We calculate that each pie is 681 calories, using 2% milk.

6 10oz Pot Pies

1 hour

25 Minutes

Moderate

paul

2008-04-27 13:32:55

This is a recipe I modified for our sensibilities, from a recipe on "Simply Recipes" which originated from Marshall Fields.

Print Friendly, PDF & Email

Leave a Reply

You must be logged in to post a comment.