Day 16 of 31 Days Of Pie is a Chicken Pot Pie.
Wait, you didn’t really think we’d celebrate 31 Days Of Pie without a few savories thrown in, did you? About the only requirement for entry was pie-ish, which explains tarts, galettes and now this. Let’s say this is about as perfect of a Chicken Pot Pie as you’ll ever have, in fact I’d say this is my favorite, hands down. And we tried several, ending with our friend Elise’s version which comes from an old copy of the Marshall Field’s cookbook. It’s everything you want a chicken pot pie to be: luscious savory filling, a flaky crust, a hint of sherry. I’d be happy having one every single day for the rest of my life, I’m not kidding.
Chicken Pot Pie from Simply Recipes
Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 celery stalk
1 small onion, halved
2 teaspoons salt
Pie crust ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water
6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 egg whisked with 1 Tbsp water
Special equipment needed:
6 10-ounce ramekins
1. Cook chicken and prepare the stock. Combine the chicken, carrot, celery, salt and onion in a large stock pot, adding cold water until covered. Bring to a boil over high heat, reduce and then let simmer and cook, 45 minutes. Once cooked, remove the chicken and let it cool for 14 minutes. While cooling, add the remaining vegetables and water to the pot and continue to cook. When the chicken is cool, strip away as much of the meat from the bone. Set aside the chicken meat pieces and return the remaining chicken bones to the pot and continue to boil on high heat until the liquid has reduced, about a quart or quart and a half. You’ll need 2 1/2 cups of stock, freeze or store the remainder.
2. To prepare the pie crust dough, combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. A tablespoon at a time, slowly stream in ice water, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3. To prepare the filling, preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, this takes about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling between six 10-ounce ramekins.
4. Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.
Recipe from Simply Recipes. Thank you, Elise!