corazon
Executive Chef
I've been in the mood for chicken pot pie recently but haven't had the time to make it yet, hopefully this weekend. This is the recipe I use and even though it is a little labor intesive, I have found some shortcuts. At my grocery store they sell bags of grated carrots and sliced mushrooms, this cuts down on some of the work. Poaching chicken isn't for me, so sometimes I use rotisserie chicken and then just a can of chicken broth when it's called for. I also like to add corn to it and being the New Mexicans we are, we also put in green chile. This makes enough for a 9x13 inch pan, so plan for leftovers, it also freezes well.
Filling:
2 pounds chicken breast, poached, saving liquid
1 ½ stick butter, divided
1 leek, thinly sliced
4 ribs celery, thinly sliced
2 carrots, grated
1 cup frozen petite peas
2 cups diced potatoes
½ pound mushrooms, thinly sliced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ cup flour
1 cup half and half
1 cup chicken broth (from poaching)
1 bay leaf
Crust:
2 ½ cups flour
½ cup butter
½ cup Crisco
½ cup grated parmesan
2 Tablespoons fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon cayenne pepper
About 8 Tablespoons iced water
Egg wash with 1 Tablespoon cream
Filling:
Poach chicken in water to cover with salt, pepper, and bay leaf. Remove chicken, reserving liquid. Cut chicken into 1 inch cubes. In saucepan, melt ½ stick butter and sauté leek, celery, carrots, peas, potatoes, mushrooms, thyme and salt for two minutes or until softened. Add to chicken. In same saucepan, heat remaining stick of butter and flour to make a roux. Add half and half and reserved chicken broth. Whisk until smooth about three minutes. Season to taste. Add chicken mixture and toss well.
Crust:
In bowl of food processor add flour, butter, Crisco and pulse until mixture resembles a coarse meal. Add cheese, parsley, thyme, cayenne, salt and pepper. Pulse until combined. Slowly pour in water until dough forms into a ball, about 30 seconds. Remove to a floured board and rill to a 12 inch diameter.
Place pot pie filling in a 4 quart oven proof pan. Brush with egg wash and crimp edges of dough. Bake at 375°F for 30-40 minutes or until golden. Serve immediately.
Filling:
2 pounds chicken breast, poached, saving liquid
1 ½ stick butter, divided
1 leek, thinly sliced
4 ribs celery, thinly sliced
2 carrots, grated
1 cup frozen petite peas
2 cups diced potatoes
½ pound mushrooms, thinly sliced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ cup flour
1 cup half and half
1 cup chicken broth (from poaching)
1 bay leaf
Crust:
2 ½ cups flour
½ cup butter
½ cup Crisco
½ cup grated parmesan
2 Tablespoons fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon cayenne pepper
About 8 Tablespoons iced water
Egg wash with 1 Tablespoon cream
Filling:
Poach chicken in water to cover with salt, pepper, and bay leaf. Remove chicken, reserving liquid. Cut chicken into 1 inch cubes. In saucepan, melt ½ stick butter and sauté leek, celery, carrots, peas, potatoes, mushrooms, thyme and salt for two minutes or until softened. Add to chicken. In same saucepan, heat remaining stick of butter and flour to make a roux. Add half and half and reserved chicken broth. Whisk until smooth about three minutes. Season to taste. Add chicken mixture and toss well.
Crust:
In bowl of food processor add flour, butter, Crisco and pulse until mixture resembles a coarse meal. Add cheese, parsley, thyme, cayenne, salt and pepper. Pulse until combined. Slowly pour in water until dough forms into a ball, about 30 seconds. Remove to a floured board and rill to a 12 inch diameter.
Place pot pie filling in a 4 quart oven proof pan. Brush with egg wash and crimp edges of dough. Bake at 375°F for 30-40 minutes or until golden. Serve immediately.
