Saturday, October 27, 2012

Chicken Pot Pie

This is a great recipe for chicken pot pie and it comes from Ina Garten of food network. Chicken Pot Pie

I forgot to take the picture until the next day when we had it for left-overs. I warmed it in a 350 degree oven until it was nice and warm.  I think the microwave would have made it too soggy for my taste. I like the pastry to be light and crisp.

Printable Version: Chicken Pot Pie
3 whole chicken breasts, bone-in, skin-on (I used rottisserie that I took off the bone)
3 tablespoons olive oil (you don't need this if you use the rotisserie chicken)
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferable homemade. A little trick that I use is have one meal with the breast of the rottisserie chicken, take the rest off the bone to use later. Then I put about 6 cups of water in a stock pot and make chicken stock from the bones, meat left on the bone, an onion, 3 carrots, 3 celery and any other vegetables I might have that I can use to make the stock.  I also scrape the jelly-like stuff that is left in the rottisserie chicken plastic container into the stock pot
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 4 minutes
1 (10oz) package frozen peas
1 1/2 cups frozen small whole onions (I didn't use these)
1/2 cup fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1/2 cup vegetable shortening
1/4 pound cold unsalted butter, diced
1/2 - 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper for the top of the crust

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into a large dice. You will have 4-6 cups of cubed chicken. 
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley.  If you want to add pre-cooked diced potatoes, this would be the time to do that as well.
Mix well.
For the pastry: Mix flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; 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 oven to 375 degrees F.
Divide the filling equally among  4 ovenproof bowls. I just used one 8" X 8" baking dish. Divide the dough into quarters and roll each piece into an 8" circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circles to 1/2 inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is glden brown and the filling is bubbling hot.

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