A simple and delicious home-made chciken pot pie recipe with a home-made
crust recipe. Try this tonight for a quick and easy supper suggestion
when your looking for something quick and simple. You can take and view
the whole site from one location as well by viewing the Site Map take and try the following deep dish chicken pot pie.
Chicken Pot Pie Recipe
Ingredients
Chicken and stock ingredients:
1 (3 1/2 pound) frying chicken
1 carrot
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
Filling ingredients:
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
Egg wash:
1 egg whisked with 1 Tbsp water
Special equipment needed:
6 10-ounce ramekins
Directions:
1 Cook the chicken and make the chicken stock. Combine the chicken,
carrot, celery, onion and salt into a large stock pot. Add cold water
until just covered and bring to a boil over high heat. Reduce the heat
to a simmer and cook for 45 minutes. Remove the chicken from the pot and
let cool for 15 minutes. While the chicken is cooling, continue to boil
the remaining water and vegetables in the pot. When the chicken has
cooled enough to touch, strip away as much of the meat as you can. Place
the meat on a dish, set aside. Return the chicken bones to the stockpot
and continue to boil, on high heat, until the stock has reduced to a
quart or quart and a half. Set aside 2 1/2 cups of the stock for this
recipe. The remaining stock you can refrigerate and store for another
purpose.
2 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. Slowly stream
in ice water, a tablespoon at a time, 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 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, 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 among 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.
Yield: Serves 6.
Also try the following chicken pot pie with biscuit crust topping, just click picture to view the recipe
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