Homemade Chicken Pot Pie is a favorite comfort food during fall and winter months.
INGREDIENTS
Pot-pie filling:
1½ pounds chicken (white and/or dark)
2 cups chicken stock
1½ teaspoon olive oil
1 medium onion
3 medium carrots
2 small celery stalks
salt and black pepper
½ teaspoon thyme leaves
3 teaspoons chopped parsley
¼ cup heavy cream
½ cup flour
4 teaspoons unsalted butter
3 tablespoons white wine (optional)
1 package of frozen peas (optional). Add to mixture without cooking.
(Medium dice all vegetables into ¼-inch pieces.)
For pot-pie dough:
You can also use store-bought dough. For homemade-pie dough, you’ll need:
3 cups flour
1 cup chilled shortening
1 teaspoon salt
3-4 tablespoons ice water or ice cubes and/or vodka (optional). (Use a half-water/half-vodka mix. The alcohol will cook off. This helps keep the dough tender.)
PREPARATION
Crumble shortening into flour until you get pea-size balls; incorporate water and roll between two pieces of wax paper and chill. Do not overwork.
Preheat oven to 400 degrees; after 2 minutes reduce to 350 degrees.
Cut chicken into medium-diced pieces after poaching for 8-10 minutes. Strain and save stock.
Sauté vegetables in olive oil until they’re al denté. Remove vegetables.
Add butter and flour to a pan to make a basic roux. Cook until you achieve a blond color. (You can use wine to deglaze the pan.) Stir constantly with whisk. When mixture is smooth, remove from heat. Mix with chicken and season to taste.
Assemble with pastry on top. You can egg wash, but it’s not necessary. Bake for 20-25 minutes in small individual containers or 30 minutes in a 4-6 serving dish. Bake until golden brown and the sauce is bubbling.
Makes 6-8 individual pot pies.
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