Recipe Box: Chicken Pot Pie
We hosted our parents and sisters for dinner last week for our first Friday Night Dinner in our new home. Friday Night dinners are a tradition that we started a year ago so that we could catch up with our families, share some great food and uphold our good standing in our parents’ wills (jokes).
For dinner, I chose a staple comfort food recipe, Chicken Pot Pie. There’s nothing better to take the edge off after a long week than a few libations and some savoury flavours cooked from the heart.
I hope you enjoy this recipe, we sure did!
FOR THE CRUST
- 1 ¼ cups all-purpose flour leveled, plus more for work surface
- 1 teaspoon sugar
- ¼ teaspoon fine salt
- ½ cup cold unsalted butter, cut into ½ inch pieces
- 3 to 5 tablespoons ice water
FOR THE FILLING
- 5 tablespoons unsalted butter
- 1 medium yellow onion, diced small
- 4 medium carrots, diced small (2 cups)
- 2 celery ribs, diced (1 cup)
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 4 cups low-sodium chicken broth
- ½ cup frozen peas
- ½ cup frozen corn
- Coarse salt and ground pepper
- 3 cups chopped cooked chicken ( I cooked my chicken with some salt, pepper, fresh rosemary and 1 cup of chicken stock with I strained and used to replace 1 cup of the above mentioned low-sodium broth)
- 2 tbsp dried parsley
- First, make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. (you can also do this by hand by grating the cold butter into the flour mixture and combining with a fork) Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. I found that adding a bit more water was necessary to keep the dough from crumbling apart
- Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees.
- Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and celery, season with salt and pepper and cook until softened, approximately 8 minutes.
- Add garlic and cook for 30 seconds (until fragrant) before adding flour and stirring to coat vegetables.
- Slowly add broth, whisking continuously until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas and corn. Season with salt and pepper as necessary, then stir in chicken and parsley. Pour filling into a pie dish (you can use ramekins for any leftover filling)
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Pierce dough with fork several times for ventilation.
- Place dish on a baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. I also broiled the crust for a few minutes
- Let cool 15 minutes before serving.
Paired with a fresh garden salad, this recipe really nails it out of the park!
If you give this recipe a go, drop me a line! I'd love to see how it turned out!