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from Danielle's cookbook

Chicken Pot Pie




  • Crust:
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cup very cold butter, cubed
  • 1/4 cup ice cold water
  • Filling:
  • 1 tbsp olive oil
  • 2 skin on, bone in chicken breasts
  • Pinch each salt, pepper, dried sage/poultry seasoning
  • 1 onion chopped
  • 1 stick celery chopped
  • 1 carrot peeled and chopped
  • 1/3 cup frozen peas
  • 1/2 cup canned or fresh mushrooms, sliced
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 1 tsp onion powder
  • 1/2 tsp seasoning salt or to taste
  • egg white or beaten egg for egg wash
  • Preparation:
    1. Crust:
    2. In the bowl of a food processor pulse together flour, sugar and salt.
    3. Drop in 1 cup of very cold unsalted butter. The butter should be cut in small cubes.
    4. Pulse until a 'coarse meal' forms.
    5. Now add 1/4 cup of ice water and pulse again until douch forms 'chunks' in the bowl.
    6. Dump dough out onto a large piece of parchment paper and arrange into two piles.
    7. Press to form two discs of dough. Wrap up in the parchment paper and refrigerate for 2 hours or as long as possible.
    8. Filling:
    9. Heat 1 tbsp of olive oil in a skillet over medium heat. Season 2 bone in, skin on chicken breasts with salt, pepper and a pinch of dry sage or poultry seasoning. Place chicken in skillet, skin side down to brown. Cover and cook, turning half way until cooked through (when poked with a fork, juices run clear) about 35 minutes.
    10. Remove from pan and set aside. Reserve pan juices in skillet.
    11. Chop onion, celery and carrot. Par-boil the carrot in the microwave for 3 minutes to cut down on cooking time.
    12. Add onion and celery to frying pan with pan juices. Add carrot and a handful of frozen peas. I had some leftover canned mushrooms in the fridge so I tossed those in too...feel free to use fresh if you have them. When vegetables are cooked through, about 10 minutes, remove from pan and set asaide in a large bowl.
    13. Now that chicken is cooler to handle remove skin from breasts. Remove meat from the bone and dice. Add to bowl with the veggies.
    14. In same skillet, melt 1/4 cup of butter or margarine, once melted add an equal amount of flour to make a roux. In a measuring cup, combine 1 1/2 cups chicken stock and 1 1/2 cups of milk. Add to roux gradually, stirring to avoid lumps. Allow to simmer and thicken over medium heat until it easily coats the back of a spoon. Stir in 1 tsp onion powder and a pinch of seasoning salt.
    15. Pour sauce over veggies and chicken in bowl and stir to combine.
    16. Remove discs of pastry from the fridge and on a lightly floured surface, roll out. For a 9” pie plate you will need a 14” piece of rolled out pastry.
    17. Once pastry is rolled out, drape gently over rolling pin and lift into pie plate. Press down into bottom of plate and trim edges.
    18. Roll out top in same manner as bottom.
    19. Pour filling into pie base and cover with top crust. Trim edges and press to seal with a fork. Poke “steam vents” in top of crust.
    20. Brush entire top crust and edges with beaten egg (or egg whites like I used).
    21. Bake at 425 degrees for 35-45 minutes or until crust is golden brown. Allow to cool and set 20 minutes before cutting. Don't be alarmed if filling leaks out upon cutting, this is normal, simply scoop from pie plate with a spoon!

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    modified: 2011.04.02 | created: 2011.04.02

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