Chicken Pot Pie
Chicken Pot Chicken Pot Chicken Pot Pie
This Family Style “Pot Pie” is my absolute favorite comfort food. You need creamy; You need crusty; You want veggie; You love hearty? You need to feel like you deserve to cozy up in front of the TV and watch all the Real Housewives? Look no further.
I like doing a family style presentation, however its easy to adapt this to an individual portion by cooking them in ramekins. Just adjust the cooking time by about 10 mins.
Ingredients :
3 whole large chicken breasts, boneless, skinless
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 1/2 tsp dried thyme
5 cups chicken stock, homemade or low sodium
1 chicken bouillon cubes (or Veggie bouillon)
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups white or yellow onions, chopped (about 2 medium onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups diced carrots, blanched for 2 minutes in stock
10 oz of frozen peas, about 2 cups
1 cup frozen pearl onions
3/4 cup minced fresh parsley leaves
1/4 cup minced chives
Zest of one whole large lemon
Butter for greasing
For the pastry:
2 1/2 cups All Purpose Flour, plus more for rolling
1 teaspoons kosher salt
1 teaspoon baking powder
2 sticks (1/2 lb) cold, unsalted butter, cubed into 1/4 inch dice
1 cup cold water
1 cup ice cubes
1/4 c apple cider vinegar
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
Preparation :
Preheat the oven to 425 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper and dried thyme. Roast for 25 minutes, or until cooked through. Set aside until cool enough to handle. Cut the chicken into large dice. Should yield 4 to 5 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cube in the stock.
In a large pot, melt the butter and add the onions. Sauté over medium-low heat for 10 to 15 minutes, until translucent. Add the flour to onion and butter mixture, cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat stirring constantly, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.
Add the cubed chicken, carrots, peas, onions, parsley, chives and lemon zest. Mix well. Taste and season accordingly.
For the pastry: mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Combine the Water, ice and vinegar in a separate bowl. Add the butter. Try to get all the cubes coated with flour. Pulse about 10 times, or until the fat is the size of peas. With the motor running, add little by little the ice water and vinegar mixture; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Brush a 12 X 9 inch baking pan with butter.
Roll out the dough into a 13 x 10 inch rectangle. Top the chicken mixture with dough and fold the excess under and crimp the edges. Brush the dough with egg wash and make 4 slits in the top. Sprinkle with flaky sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.