Chicken Pot Pie
Use the recipe for Rough Pastry to finish this recipe off. It is amazing.
Use the recipe for Rough Pastry to finish this recipe off. It is amazing.
- salt and freshly ground black pepper
- for the sauce:
- 1/2 cup cream
- 1 3-lb chicken
- 3 tbs. olive oil
- 2 cups potato chunks (1 to 2 medium peeled potatoes; i prefer yukon gold)
- 24 pearl onions peeled and left whole
- 2 cups carrot chunks (2 to 3 medium carrots), peeled, 1/2-inch chunks
- 1 clove garlic peeled and minced
- 8 mushrooms halved or quartered
- 2 tbs. assorted fresh herbs chopped, (parsley, rosemary, thyme); more to taste
- 1 cup peas (fresh or frozen and defrosted)
- 4 cups chicken stock (homemade or low-salt canned)
- 6 tbs. butter (as needed)
- 6 tbs. flour
- for the pastry
- 1 rough puff pastry for chicken pot pie refrigerated
- for the egg wash:
- 1 egg yolk beaten
- Carbohydrate 77.874579160619 g
- Cholesterol 270.265 mg
- Fat 71.4917749999223 g
- Fiber 11.4661252003954 g
- Protein 59.9427874991813 g
- Saturated Fat 24.9293222499877 g
- Serving Size 1 1 Serving (1188g)
- Sodium 758.538166666508 mg
- Sugar 66.4084539602236 g
- Trans Fat 4.94782974997423 g
- Calories 1189 calories
Step-by-step
- To roast the chicken and vegetables: Heat the oven to 375F. Rub the chicken with 1 Tbs. of the olive oil and sprinkle generously, inside and out, with salt and pepper.
- Toss the potatoes, onions, carrots, garlic, and mushrooms with the remaining 2 Tbs olive oil and the chopped herbs.
- Set the chicken upside down in a large flameproof roasting pan and scatter the vegetables around the chicken. Roast for 1 hour and 15 min., stirring the vegetables several times.
- Remove the chicken from the pan to cool. Remove the vegetables with a slotted spoon and reserve them in a bowl, with the peas. Don't rinse out the roasting pan.
- To make the sauce: Pour the fat and juices into a measuring cup or gravy separator. Spoon or pour the fat away from the juice; reserve the fat. Add the juices to the chicken stock. Measure out the fat and add enough butter (if needed) to make 6 Tbs.
- Put the roasting pan (which should still have the caramelized bits from the chicken and vegetables) on the stove over medium heat. Pour in the 6 Tbs. of fat and butter mixture; when it's melted and bubbling, add the flour and stir constantly to make a smooth roux. Scrape up any caramelized remains from the chicken and vegetables. Cook the roux, stirring constantly, until lightly browned, about 5 min. Add the chicken stock, bring to a boil, and simmer. Continue to stir and scrape the bottom of the pan. Cook the sauce for at least 15 min., whisking occasionally, until it's as thick as heavy cream. Season with salt, pepper, and more herbs to taste.
- When the chicken has cooled, pull the meat from the bones, discarding the skin and bones. Cut the meat into small (1/2- to 1-inch) chunks and set aside.
- To assemble the pot pies: Heat the oven to 400F. Choose four 12-oz. ovenproof bowls or a 2-qt. casserole.
- Remove the dough from the refrigerator. Lay it on a floured board and roll it out 1/8 inch thick into a 20x16-inch rectangle. Set the dish for the pot pie upside down on the dough and cut around the rim with a knife or pastry cutter. (If you like extra pastry, cut the pastry a little larger than the top of the dish.) Stack the pastry pieces on a plate, separating each with waxed paper or plastic wrap. Refrigerate until ready to use.
- Divide the chicken, vegetables, and sauce among the dishes. Lay the pastry on top, pressing along the edge of the dish to seal.
- To make the egg wash: Blend the egg yolk and cream. Brush the mixture onto the pastry with a pastry brush.
- Put the pies on a baking sheet to catch any drips. Bake on the center rack in the 400F oven for 50 to 55 min., or until the crust is thoroughly browned and puffed. Steam will escape along the edges of the pastry.
My Comfort Food: A Classic Chicken Pot Pie
There's nothing quite like the aroma of a warm, comforting chicken pot pie bubbling in the oven. It's the quintessential home-cooked meal, a symphony of savory chicken, tender vegetables, and a flaky, golden crust. For me, it evokes memories of cozy evenings, family gatherings, and the simple joy of sharing a delicious meal with loved ones. This isn't just a recipe; it's a journey back to simpler times, a testament to the power of food to connect us.
I remember watching my grandmother make chicken pot pie when I was a little girl. The kitchen would fill with the most wonderful smells – the earthy scent of roasting vegetables, the rich aroma of chicken simmering in a flavorful broth, and the sweet, buttery fragrance of the pastry as it baked. It wasn’t just the taste; it was the whole experience that captivated me. The way she carefully layered the ingredients, the precision with which she crimped the edges of the crust – it was a labor of love, a ritual that transcended the simple act of cooking. And now, years later, I find myself carrying on that tradition, sharing this recipe and the memories it holds with you all.
This recipe is more than just a list of ingredients and instructions; it's a story, a legacy passed down through generations. It's a celebration of simple ingredients transformed into something truly special. The flaky crust, the creamy sauce, the perfectly cooked chicken and vegetables – each element plays a vital role in creating a dish that's both satisfying and deeply comforting. It's the kind of meal that warms you from the inside out, reminding you of the simple pleasures in life. It's food that nourishes not just the body, but the soul.
The beauty of this chicken pot pie lies in its versatility. You can adapt it to your own taste preferences, substituting ingredients or adding your own personal touches. Feel free to experiment with different herbs and spices, add your favorite vegetables, or use a different type of pastry. The possibilities are endless!
Whether you're a seasoned chef or a beginner in the kitchen, this recipe is sure to become a staple in your culinary repertoire. It’s a dish that's easy to make yet impressive to serve, perfect for a weeknight dinner or a special occasion. So gather your ingredients, put on some music, and let the magic of cooking transport you to a place of warmth, comfort, and deliciousness. Enjoy!
Beyond the immediate satisfaction of a delicious meal, this recipe represents something more profound. It's a connection to tradition, a reminder of simpler times, and a testament to the enduring power of food to bring people together. It's a dish that nourishes the soul as much as the body, a legacy passed down through generations, and a comfort food that will undoubtedly be cherished for years to come.
So, the next time you find yourself craving a warm, comforting meal, reach for this recipe. It’s more than just a dish; it’s an experience, a story waiting to be told, and a taste of home wherever you may be. Happy cooking!
