Chicken Pot Pie
Try this Chicken Pot Pie recipe
Try this Chicken Pot Pie recipe
- 1/2 cup chopped onion
- 1 egg
- 1/2 cup all-purpose flour
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 6 tablespoons butter
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- 1/2 cup cake flour
- 1 teaspoon freshly ground black pepper
- 4 cups cooked chicken
- 1 1/2 sticks unsalted butter diced and very cold
- 1/4 cup vegetable shortening chilled
- 1/2 cup very cold water
- 6 slices bacon sliced into 1-inch pieces
- 2 ribs celery finely chopped
- 3 carrots, finely chopped
- 1/2 cup mushrooms
- 1 cup green beans (fresh or frozen thawed)
- 4 tablespoons dry sherry (not cooking sherry or sherry vinegar)
- 2 3/4 - 3 cups chicken broth
- 1 tablespoon milk or cream
- Carbohydrate 64.9117363554038 g
- Cholesterol 179.45863442115 mg
- Fat 53.88561627875 g
- Fiber 2.33705837910076 g
- Protein 34.1974586722274 g
- Saturated Fat 27.1838530114798 g
- Serving Size 1 1 serving (263g)
- Sodium 1206.47020704882 mg
- Sugar 62.574677976303 g
- Trans Fat 4.12350595804649 g
- Calories 888 calories
Step-by-step
- Place flour, salt, and thyme in food processor and pulse two or three times to blend.
- Add cold butter and cold shortening and pulse five or six times to cut the butter into the flour.
- With the food processor running, pour the water down the food tube.
- As soon as the dough begins to form a ball, stop the machine.
- Spread two sheets of plastic wrap on the counter.
- Turn the dough onto a sheet of plastic wrap, scraping the bowl and blade with a spatula to get every little bit.
- Separate the dough into halves and place a half on each sheet of plastic wrap.
- Pat each dough half into a ball, wrap tightly and place in refrigerator for at least an hour before using.
- Can freeze the dough for several months.
- Preheat oven to 400.
- Line a baking sheet with foil and place on bottom third rack of oven.
- In a large, deep skillet, cook bacon until crispy. Remove bacon from skillet and reserve grease.
- Add butter to skillet and melt.
- Add onion, carrot, celery, green beans, and mushrooms to skillet and cook until mushrooms have cooked down and vegetables are tender, 8-10 minutes. Add additional butter if needed.
- Add flour to vegetables in skillet and stir until well mixed.
- Slowly stir in the sherry and two cups broth, mixing with vegetables and flour.
- Add another ½ cup of broth.
- Bring to a boil then turn down to a simmer.
- Add cream and simmer on medium-low about 10 minutes until thickened.
- Add chicken, bacon, parsley, thyme, dried thyme, salt, and pepper.
- Add additional stock if needed.
- Remove pie crusts from refrigerator and roll out the first one to 12-inch diameter.
- Place crust in bottom of 9-inch deep dish pie plate. Allow the excess to hang over the side.
- Pour filling into pie plate.
- Roll out the top pie crust to 12-inch diameter and place over the filling.
- Fold and pinch the edges of the two crusts together to form a seal.
- Whisk 1 egg with a tablespoon milk or cream.
- Brush the top crust with egg wash and using a sharp knife, make a few slits in the crust to allow steam to escape.
- Remove the pre-heated baking sheet and place the pie on the foil.
- Bake on bottom third rack for 35-45 minutes, until crust is a nice, dark golden brown.
- Remove from oven and allow pie to rest for at least 20 minutes before serving.
A Classic Comfort Food: My Chicken Pot Pie Recipe
This isn't just any chicken pot pie; it's my chicken pot pie, a recipe honed over years of experimenting in my kitchen. It's the kind of dish that evokes warmth and nostalgia, a comforting hug on a chilly evening. The flaky, buttery crust, the rich and savory filling brimming with tender chicken and perfectly cooked vegetables – it's a symphony of flavors and textures that always leaves me satisfied. I've always loved cooking, and creating this pot pie has become one of my favorite traditions, especially during the fall and winter months. The aroma alone is enough to fill the house with a sense of home and happiness. It’s a recipe I happily share, hoping it becomes a cherished tradition in your home too.
The beauty of this recipe lies not just in its deliciousness but also in its versatility. You can easily adapt it to your taste. Want to add different vegetables? Go ahead! Feel free to experiment with different herbs and spices. Perhaps you prefer a different type of chicken – rotisserie chicken works wonderfully as a time-saving shortcut. The possibilities are endless. Over the years, I've experimented with different variations, adding things like peas, corn, or even a touch of curry powder for a unique twist. Each time, it's a culinary adventure that brings me joy. And the best part? Watching the faces of my loved ones light up as they savor each bite. It’s a reminder that the simplest things in life are often the most rewarding, especially when shared with those you care about.
Beyond the satisfying taste, there's something deeply therapeutic about the process of making a chicken pot pie. The act of carefully measuring ingredients, the rhythmic kneading of the dough, the satisfying sizzle of vegetables in the pan – it’s a meditative process, a chance to disconnect from the everyday hustle and reconnect with myself. It's a moment of quiet contemplation, a time to slow down and appreciate the simple pleasure of creating something delicious from scratch. This isn't just a meal; it's a journey, a connection to a simpler time, a reminder of the importance of family, and the joy found in creating something beautiful and delicious, one bite at a time.
Ingredients Notes: While the recipe calls for specific ingredients, feel free to substitute or add others based on your preference. Using fresh, high-quality ingredients is always recommended for the best flavor. The quality of your chicken broth will significantly impact the overall taste of the filling; opt for a rich, flavorful broth for the best results. If you are pressed for time, utilizing pre-cooked chicken is a great alternative.
Tips and Tricks: For an extra flaky crust, make sure your butter and shortening are very cold when making the dough. Don't overmix the dough; overmixing will result in a tough crust. If your filling is too thin, you can simmer it for a longer time to thicken it. A little bit of cornstarch mixed with cold water and stirred into the filling can help thicken it as well.
Serving Suggestions: This chicken pot pie is delicious on its own, but it can also be served with a side salad or roasted vegetables. A simple green salad with a light vinaigrette would complement the richness of the pie perfectly. A scoop of vanilla ice cream may seem unusual, but trust me; the sweet coolness is a surprisingly delicious contrast to the savory pie. It’s a delightful way to end the meal.
This Chicken Pot Pie recipe is more than just a recipe; it's a tradition, a comforting ritual, a celebration of simple pleasures, and a testament to the joy found in creating delicious food for those I love. I hope you enjoy it as much as I do.
