Chicken Pot Pie

Recipe: Chicken Pot Pie

Ingredients

For the crust topping:

For the egg wash:

For the Filling:

• 6 chicken breasts, bone in, skin on
• Olive oil
• Kosher salt and freshly ground black pepper
• 4 cups homemade chicken stock
• 2 chicken bouillon cubes dissolved in 1 cup boiling water
• 1 1/2 sticks unsalted butter
• 2 medium yellow onions
• 3/4 cup flour
• 1/4 cup heavy cream
• 2 cups carrots chopped, blanched for 2 minutes
• 2 cups of Yukon potatoes, peeled, cubed and blanched for 5 minutes
• 2 cups of butternut squash, peeled, cubed and blanched for 5 minutes
• 2 cups frozen peas
• 1 cup pearl onions, blanched for 2 minutes
• 1/2 cup minced fresh parsley

Instructions

First prepare the crust top. In the food processor fitted with the steel blade combine the flour, sugar, and salt by pulsing a few times to combine the mixture. Next add the chilled shortening and process until mixture has a texture of coarse sand, about 10 seconds. Next add the chilled and frozen butter by scattering the cubed pieces over flour mixture; cut butter into flour until mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. With the processor off add 1 Tbs of ice water over mixture and pulse for one long second and repeat the process 3 to 5 more times just until a ball forms. Do not over mix. Once a ball has formed dump the dough onto clean, dry work surface; gather and gently press together in cohesive ball. Wrap the dough in plastic wrap and refrigerate 1 hour, or up to 2 days, before rolling.

Preheat the oven to 375 degrees F. Prepare the chicken by placing the chicken breasts on a sheet pan and rub them with olive oil and sprinkle with kosher salt and pepper. Roast the breasts for 35 to 40 minutes, or until cooked through and the internal temperature reaches 165 degrees. Set aside until cool enough to handle, remove the chicken from the bone and remove the skin and then cube into large diced pieces.

In the microwave dissolve the 2 bullion cube in one cup of water by bringing the water to a boil, about 2 minutes. Remove from the microwave and set aside. In a sauce pan heat the homemade chicken stock and keep warm.

In a large Dutch oven, melt the butter and sauté the onions over medium-low heat for 15 minutes, until translucent but do not allow the onions to brown by keeping the heat towards the low side. Add the flour and cook over low heat, stirring constantly, for 2 minutes then add all the hot chicken stock and the water with the dissolved bullion cubes to the onion and flour mixture. Add kosher salt and pepper to season about 1 teaspoon of salt and half a teaspoon of pepper and then add the heavy cream. Add the cubed chicken, blanched carrots, blanched potatoes, blanched squash, peas, onions, and parsley. Mix well and divide the stew filling among 6 individual serving dishes. Place the dishes on a sheet pan lined with parchment paper.

Now remove dough from refrigerator and flour a board or work surface with flour. Roll the dough out to about 1/8-inch in thickness; and cut into circles about ¼ inch larger than the openings of the individual serving dishes. Now prepare the egg wash by beating the egg and water together with a fork. Using a pastry brush, brush the rims of the serving dishes so the crust will stick to the dish. Crimp the edges of the crust to flute the edges and brush the tops with more egg wash so the crust will brown. Use a paring knife, make three ventilation slits in the top of the crusts to allow steam to escape and sprinkle the crusts with a little kosher salt and fresh cracked black pepper.

Bake for 1 hour until the pot pies are hot and bubbly, remove from the oven, allow the pot pies to sit for 5 minutes and then serve.

Recipe adapted from the Barefoot Contessa   http://www.barefootcontessa.com/

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

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