Chicken Pot Pie
Chicken Pot Pie
(I can’t tell you where this is from. I think it’s from me. I read a bunch of recipes over the years, and then ab libed)
Pre-heat over to 425°
1 ¼ cups all-purpose flour
a pinch of salt
1-stick unsalted butter cut into pieces – must be super cold
3 to 4 Tbsp ice water.
Put the flour and salt in the bowl of the food processor and pulse a few times to combine. Add the butter and pulse again until the mixture resembles coarse crumbs. While the machine is running, drizzle in the water, processing until the dough comes together to form a ball.
Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate for at least 1 hour.
1 whole chicken cooked however you want (I actually made a whole chicken in the slow-cooker the night before and I used that meat) – skip this one ingredient if you’re going vegetarian. Take all the meat off the bones and cut into cubes or shred.
1 cup sliced carrots or diced
1 cup green beans, ugly end removed and then cut into 1 ½ inch pieces
1 cup sliced celery (slice at an angle it’s prettier)
2 leaks sliced thin up to the green tops
½ pound cippolini onions or small onions or 1 large chopped onion
½ pound mushrooms sliced thick
peas if you want, fresh or frozen (I didn’t use them because I thought Jared might be coming for dinner and he has an allergy or aversion – unclear which but we’re not interesting in testing that one out).
½ cube butter unsalted
½ cup flour
2 cups chicken broth (vegetable broth if you’re going vegetarian) – homemade is a must.
(For homemade vegetable brother see Batch-33.com March _______, 2014)
More water to thin the sauce
In a saucepan bring water to a boil and parboil the vegetables. You’ll need to do them separately because they cook at different speeds. Par-boil the carrots, the celery, the green beans, cippolini or mini-onions if using them (make an x with a knife on the root end of the onion. After parboiled the onions are easier to peel), and the peas.
In a pan melt ¼ cup of butter and sauté the onions first, then add the leeks and finally add the mushrooms.
Remove the vegetables from the pan and make a roux. This is how: add ½ cube of butter to the pan and melt it. When completely melted stir in ½ cup of flour. When the flour and butter are combined (this is the roux) slowly stir in the broth and if still too thick, add water.
Once the sauce is done, gently stir in all of the vegetables and the chicken (omit the chicken if you’re making a vegetarian pot pie).
Put the filling into your pot. I have a nice earthenware pot that I use but you can use anything you’ve got – even a pie pan.
Then remove the pie-crust from the refrigerator and roll it out into a circle, cover the pot with filling inside, crimp the edges, and put into a pre-heated 425° oven. Bake for about 25 to 30 minutes – until the pastry is golden brown and the filling bubbly. Cool for a few minutes then serve in bowls. Phew.
Enjoy I guess…