Chicken Pot Pie

Well, like I said in my earlier post, I'm on a mission to find new chicken recipes to add to my regular rotation. My husband and I both love chicken--but I'm tired of using the same old recipes. Last night I made an oven fried chicken (from Ina Garten).  Justin loved it.  I thought it was good...but I'm not a huge fan of fried chicken like he is.  Anyway, I used a whole cut up chicken, which of course meant lots of leftovers--which were perfect for tonight's dinner!

Tonight I made another Ina Garten recipe.  However, her recipe is for 4 pot pies and I cut it down to make 2 (albeit large) pot pies.  So, here's my version proportioned for 2 and with my tweaks. 

Beware...this recipe takes a while and  is super messy.  But, totally worth all the hassle.  Justin claims it's the "best chicken pot pie ever."

Ingredients:

• 2 cups cooked chicken, cut up
• Kosher salt
• Freshly ground black pepper
• 2 1/2 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 1 stick butter
• 1 yellow onions, chopped
• 1/2 cup all-purpose flour
• 1/4 cup heavy cream
• 1 cup medium-diced carrots, blanched for 2 minutes
• 4 stalks celery, diced
  
• 1/2 (10-ounce) package frozen peas (1 cup)
• 1/2 cup minced fresh parsley leaves

For the pastry:

nocoupons

• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable shortening
• 1/2 stick cold butter, diced
• 1/2 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

  
First of all, you're going to need a couple cups of cooked chicken.  You can use leftovers like I did, or quickly roast, grill or saute some and cut it up.  Whatever you have will be just fine!

Next, you need to go ahead and get your pastry top ready and chilled.  For the pastry, mix flour, salt, and baking powder. Add shortening and butter and mix quickly with your fingers until each piece is coated with flour. Mix (in mixer or food processor) until the butter and shortening are about the size of peas. With the motor running, add ice cold water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Now back to the filling...In a small saucepan heat up chicken stock and dissolve chicken bouillon cubes.   Meanwhile, in a large dutch oven skillet, melt 1 stick of butter.  Chop up onion and celery and saute in the butter about 10-15 minutes over medium-low heat until onions are translucent. Add  flour and stir constantly for a couple of minutes.  Now add your stock and stir until thickened (about a minute).  Then add heavy cream, salt, and pepper and stir. 

Now, add your carrots, peas, chicken, and parsley to your filling and mix well.  Scoop filling into 2 oven-safe bowls.

Brush the sides of your bowls with the egg wash.  Take your chilled pastry and cut in half.  Roll each half into a circle large enough to place over your bowl.  Cover your bowl and crimp the edges.  Brush the tops of your pot pies with the rest of your egg wash.  Cut three slits into the top of each pie.

Bake at 375 for 45 minutes to an hour, or until the pastry crust is golden brown.

You'll have to exercise self-control and let it cool for a bit before you dig in because it is H-O-T!  Once it's cooled...Enjoy!!