Chicken Pot Pi(e)

In an attempt to just get something posted.

I’ve decided to keep this post brief.

Today is Pi day.

3.14 (12)

Remember?...

I mentioned Pi Day on Pie Day.

(Annie taught me about this day)

Of all the pie’s that have been made in my house, this is the one that pleases everyone, Homestyle Chicken Pot Pie. The filling is more stewy than soupy and we really dig that around here.

It can be made with whole wheat or all-purpose flour but I prefer whole wheat. The whole wheat flour gives the buttery, flakey crust a nutty flavor that no one can resist – often, by the end of the meal, the fluted crust has disappeared from any remaining pieces of the pie. 

Chicken Pot Pi(e)

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Yeild: 1 pie

Ingredients:

CRUST:

1 ¼ cup flour

½ tsp salt

1 Tbsp sugar (optional)

4 Tbsp shortening (cut into ¼ - inch pieces

6 Tbsp cold butter, cut into ¼ - inch pieces and chilled)

3-5 Tbsp ice cold water

FILLING:

2 large BNSL chicken breast halves (thawed)

3 Tbsp oil, divided

2 large carrots, thinly coined

1 large onion, finely diced

2 ribs of celery, chopped small

½ head of cauliflower (cut into tiny bite size pieces)

salt and pepper to taste

½ cup unsalted butter

½ cup flour

1 ½ cups milk

2 cups chicken broth (2 chicken bouillon cube dissolved in 2 cup water)

¾ cup frozen peas or corn (optional)

1 egg, beaten with 2 tbsp water

Directions:

CRUST:

1. Process flour salt (and sugar if using) in a food processor until combined. Scatter the shortening over the top and process until the mixture has the texture of coarse sand (about 10 seconds). Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.
2. Using 1 Tbsp at a time, sprinkle ice water over flour, toss with a fork and repeat until dough comes together in rough ball (DO NOT KNEAD OR STIR THE DOUGH – this will result in a tough crust).
3. Divide the dough into two even balls, flatten each ball into a 4-inch disk. Wrap the disk tightly in plastic wrap and refrigerate for 1 hour.

FILLING:

4. Heat 1 ½ Tbsp oil in a skillet over medium heat. Once shimmering, add chicken and cook until browned and a nice crust forms. (3-4 min) Flip chicken and repeat. If chicken is not cooked thoroughly after both sides have been browned, turn the heat down to medium and cook until juices run clear and internal temperature reaches 165 degrees F. When done remove chicken from skillet and set aside.
5. Heat remaining 1 ½ Tbsp oil in the same skillet over medium-high heat. Once shimmering, add all vegetables (expect frozen peas or corn if using) and sauté until just tender (about 5 minutes). If needed add a little of the broth to the pan, cover with a lid and simmer until veggies are soft. Season with salt and pepper to taste.
6. While veggies are cooking cut chicken into bite-size chunks.
7. When veggies are done, in a large bowl combine chicken and veggies and set aside.
8. Wipe out skillet and melt ½ cup butter. When bubbly and frothy, whisk in ½ flour and cook for 1 minute.
9. Slowly whisk in milk (a bit at a time) to make a thick cream sauce. Thin sauce by slowly adding the chicken broth.
10. Pour cream sauce over veggies and chicken (add frozen veggies if using), stir, season to taste and set aside.
11. Adjust rack in oven to middle-low position and preheat oven to 400.
12. On a well-floured surface, roll out ½ the dough to just under a ¼ - inch thickness, place in pie pan and trim skirted edge to 1”.
13. Roll out the other ½ of the dough to just under ¼ - inch thickness as well but this time cut 4 vents in the center.
14. Fill pie with veggie/chicken mixture and cover with top crust.
15. Trim the top of the crust to 1-inch, to match the length of  the bottom then tuck the top layer of dough under the bottom layer, roll it together and flute the edge to seal.
16. Brush crust with egg wash and bake in oven for 30 minutes. Remove from oven and let rest 10 minutes before serving.

Source: Family File – Ellen Jenkins

Gwenevere