Sunday, January 16, 2011

Chicken Pot Pie

This is super easy. The pot pie inside can be made ahead of time, and topped last minute with homemade crust and baked.

2 whole chicken breasts, bone-in, skin-on

Freshly ground black pepper and Salt

5 cups chicken stock 

2 chicken bouillon cubes
1 1/2 stick butter

1 small onion diced. 

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots
3/4 cup frozen peas
2 large potatoes pealed and diced


Add these three in a food processor and pulse ten times.
3cups flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
Add these two below that have been diced:
1/2 cup shortening
1/4 pound cold  butter, diced
Drizzle slowly while pulsing the water.
1/2 to 2/3 cup ice water
The egg is to brush dough before baking.
1 egg beaten with 1 tablespoon water, for egg wash
Sea Salt and cracked black
Chill this in the fridge for 20 minutes before topping pot pies.

Preheat oven to 375*
Cook in oven seasoning with salt and pepper chicken and debone, cut into cubes. Want to speed it up? buy a roasted chicken from the store deli or used precooked chicken and dice.

In a stock pot, add your butter (melt) add your diced onion and cook five minutes on low. Add  3/4 cup of flour and stir until thick. Cook one minute. Add five cups of chicken stock and bouillon. Add 1 tsp salt, and 1 tsp pepper. Add diced carrots, peas, chicken, and potatoes. Add cream. Simmer on low until nice and thickened.

Spoon mixture into individual ramekins, or a baking dish of your choice.
Using your dough, cut the dough into four sections. Roll out about two inches bigger than the dish you are using. Fold over the filled ramekins and pinch edges. Using one egg, beat well and brush the tops of the dough, sprinkle with sea salt and pepper and make three slits in the top of dough. Bake for 1 hour.

Using Beef? Change beef stock, beef bouillon, diced roast, steak or your favorite meat!

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