Kats’ Kitchen

Chicken Pot Pie January 20, 2011

Filed under: Main Dishes — stacielk @ 1:02 am

Yeah, that’s right, I do still make dinner for my family most nights, even though I’ve only been posting sweets on Kats’ Kitchen lately.  Some of our suppers have been quicker lately:  Chicken Broccoli Casserole or Mostaccioli that I find in my freezer already put together or Italian Beef or Chicken Noodle Soup that has also been prepared previously waiting to be eaten from the freezer.  I did make some yummy Steak Pizzaiola Burgers this past weekend and homemade pizza the week before, which are meals that are more time intensive and yesterday I made 8 individual Chicken Pot Pies.  Fortunately I was able to even freeze some of those for a quick dinner another week.  Chicken Pot Pie has been on my list to make for a while and I finally got around to doing so.  They turned out great!  I made half the recipe and filled 8 of my smaller ramekins.  My husband and I could have both ate two but we stuck with one and some fruit on the side.  I’m planning on making this recipe again, it was delicious!  I did make some changes so I could stick with ingredients that I had in the house.  My changes will be in parenthesis.

Chicken Pot Pie

3 whole chicken breasts, bone-in, skin-on (4-6 cups shredded chicken)

3 T olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 T unsalted butter

2 cups yellow onions, chopped (3/4 cup)

3/4 cup all-purpose flour

1/4 cup heavy cream (skim milk)

2 cups medium-diced carrots, blanched for 2 minutes

1 (10 oz) pkg frozen peas (1 cup frozen veggie mix)

1 1/2 cups frozen small whole onions (1 cup diced potatoes blanched for 2 minutes)

1/2 cup minced fresh parsley leaves

For the Pastry:

3 cups all-purpose flour

1 1/2 tsp kosher salt

1 tsp 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 T water, for egg wash

Flaked sea salt and cracked black pepper

(I omitted this step and used shedded chicken already to go) 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 to 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 large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  (I made my own stock with Chicken Flavored Soup Base.) In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 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. Mix well.

(This can be made ahead and placed in the fridge overnight.  Also, I used a pastry blender and my hands instead of a food processor)  For the pastry, mix the 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 the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle 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 golden brown and the filling is bubbling hot.

Recipe from Ina Garten

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One Response to “Chicken Pot Pie”

  1. anickh Says:

    love how this doesn’t call 4 potato. i don’t really love potato in a pot pie. too much starch.


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