Thursday, February 10, 2011
Chicken Pot Pie
I used to love playing the game "Would you Rather". This is the game (for those unfamiliar) where you pit two terrible things against each other and force your opponent to choose which one they'd rather face. Example: Would you rather weight 400 pounds or have terrible acne? But you can also tempt people with two awesome choices and see which way they go with it. While playing once with a group of riends, I came up with a choice where one option was "or would you rather be able to spontaneously, make a pot pie in your pants on command." It didn't matter what you put opposite this choice, no matter how tempting, everyone would rather have a pot pie whenever they wanted. This recipe isn't instantaneous, and you don't (in fact I would recommend you don't) pull it out of your pants, but it is reliably stellar.
Recipe and Directions:
Saute in 3T butter: 3 chopped carrots (large dice), 1 large (8-10 oz) potato cubed (I like 1/2 inch-ish cubes), and one medium onion diced
Cook until soft - 5-10min
(Optional: you can add a cup or two of sliced mushrooms at this point and saute for an extra few minutes)
Stir in 4T flour for one minute to coat vegetables and then pour in 1.5C chicken stock and 1.25C whole milk
Stir and simmer until it thickens (5-10 minutes)
Stir in: All of the meat from one pre-cooked rotisserie chicken (chopped, shredded or cubed to your desired size), 1C frozen peas, 1T fresh thyme and 1t chopped fresh sage, salt and pepper to taste
Stir and set aside
Pastry dough (for one layer of crust - I double this for a two layer pie):
1C + 2T flour pulsed with 1t salt
Add one stick of cold butter cubed and pulse until pea gravel consistency
Add 4-7T of ice water (2 at a time) and pulse until it just starts to combine a bit
Dump crumbly mix onto plastic wrap and use the wrap to make the dough into ball, put in fridge wrapped in saran if not using immediately. It can keep wrapped in fridge for up to 24 hours if needed.
Roll out one dough for bottom crust and put in Pam sprayed pan (I recommend a casserole type dish because this makes a lot of filling - a regular pie pan won't be sufficient), fill with warm filling, then top with another layer of rolled out crust and pinch around edges, cut slits in top and brush with an egg wash.
Cook uncovered the whole time at 375 until crust is golden brown - about 45min