Tuesday, February 22, 2011

The Impossibly Delicious Chicken Pot Pie

I had never tasted homemade chicken pot pie before, let alone tried to whip one up, but recently my boyfriend got it into his head that he needed to have some chicken pot pie (I think he saw a picture in my Martha Stewart Living magazine) so I came up with the following recipe, which turned out to be surprisingly delicious.  Not healthy (the crust is pure butter), but absolutely delicious.

The filling was easy.  The crust was a pain, but worth it.  While I made it, thought, "This does not look right" and "I should have bought packaged pastry puffs" and "I hate Martha Stewart" and "This is going to taste like butt."  Well, it didn't look right, but I forgave Martha Stewart and the end result sure as heck didn't taste like butt... unless butt tastes like buttery, flaky yumminess.

Impossibly Delicious Chicken Pot Pie

Sinfully Succulent Homemade Crust
2.5 C all-purpose flour
1/2 t salt
1 C unsalted butter, chilled
1/2 C cold water
1 egg white
  • In a large bowl, whisk together flour and salt. 
  • Stir in finely diced chilled butter. 
  • Stir in cold water, slowly.  Mixture will be very crumbly.
  • Mold dough into a ball (keep in mind it will still be pretty crumbly) and wrap in plastic.  Refrigerate 4 hours.
  • After refrigeration, roll out dough with a rolling pin and place in a 9" deep dish pie pan, pressing into the bottom and up the sides.  Keep enough aside to make a lined grid for the top.
  • Brush egg white over bottom and sides of dough.
  • Bake bottom crust for 6 minutes at 425 degrees.  (Crust will note be thoroughly baked, this is just to prebake so you don't get a soggy bottom.  Nobody likes a soggy bottom.)

Ridiculously Tasty Filling
3/4 lb rotisserie chicken, cubed
1 C diced carrots
1/2 C frozen peas
1/2 C diced celery
3 T salted butter
3 T finely diced onion
2.5 T all-purpose flour
1/2 t salt
1/4 t poultry seasoning
1/4 t freshly ground black pepper
1/4 t celery salt
1/8 t celery seed
1/2 t Crazy Jane's Mixed Up Seasoning, or similar
1 1/4 C chicken broth
1 C Cream of Chicken Soup
1/3 C milk
1 egg white
  • Preheat oven to 425 degrees.
  • Chicken Mixture:  Boil chicken, carrots, peas and celery in a pot of water for 15 minutes.  Drain.
  • Sauce:  Saute onions in butter and Crazy Jane's Seasoning over medium heat until soft.  Reduce heat to medium-low.  Add flour, salt, poultry seasoning, pepper, celery salt and celery seed.  Continue to stir while slowly adding chicken broth, milk, and cream of chicken soup.  Continue to stir over medium-low heat until sauce thickens.
  • Pour chicken mixture over the bottom of the prebaked crust.
  • Pour hot sauce over top.
  • Cover with strips of remaining dough from crust recipe, in a grid-like pattern.  Brush top crust with egg white.-Bake 30-35 minutes at 425 degrees.
  • Allow 10 minutes for cooling and settling before serving.
Tips:
  • Cut large chunks of carrots and celery for a heartier filling.
  • Pot pie is ready when top crust is golden and filling is thick and a little bubbly.
  • There will be yellow and white flecks in the crust.  This is good - it is the flaky butter shards and will add a delicious taste to your pie.
  • To save time, prepare sauce while chicken mixture is boiling.  No need to wait for the one before starting the other.
Serves 3-4.



1 comments:

Kim said...

That looks delicious! It also looks like a lot. of. work. Yum! www.saywhathalifax.com

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