Friday, March 16, 2012

Chicken Pot Pie

Baking a chicken pot pie takes a little practice for your average joe, but if you're feeling up to a little challenge the end result will be well worth it. I had been wanting to make one for a long time and finally found a recipe, in Everyday Food magazine, that looked manageable. My first attempt at crimping the edges of the dough was quite ugly... but everything else turned out wonderfully!

Chicken Pot Pie


for the crust

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon fine salt
1 stick (or 1/2 cup) of cold, unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water

for the filling

5 tablespoons unsalted butter
1 medium yellow onion, diced
4 medium carrots, diced
2 garlic cloves, minced
1/2 cup low-sodium chicken broth
1 cup frozen peas
coarse salt & pepper
3 cups shredded cooked chicken
1/2 cup fresh parsley, chopped


1. Make crust: In a food processor, pulse together flour, sugar and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. (if you don't have a food processor you can also do this with your hands and a fork.) Sprinkle with 3 tablespoons of ice water. Pulse dough, in a food processor or with your hands, until dough is crumbly but holds together when squeezed. Form dough into a disk, wrap tightly in plastic and refrigerate until firm - 1 hour or overnight.

2. Preheat oven to 375.

3. Make filling: In large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 1 minute. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until the sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.

4. On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.

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