Chicken Pot Pie

I had actually never tasted this classic comfort food until I made it last night.  I have to say, I was pleasantly surprised.  If you have the time to make the dough, I recommend it – the consensus was that it tastes like a biscuit… so good.

INGREDIENTS

• 1  1/2 lb. boneless skinless chicken breast
• 1 bag frozen mixed vegetables (carrots, peas, corn, green beans)
• 1 large potato, peeled
• 3/4 cup pearl onions (frozen or fresh)
• 1/2 sweet onion, finely chopped
• 3 cloves garlic, whole but smashed
• 3 sprigs fresh thyme
• 1 tbsp dried parsley
• 4 cups chicken broth (store-bought or homemade)
• 1 chicken bouillon cube
• 1/4 cup heavy cream
• 1/2 cup butter (1 stick)
• 2/3 cup flour
• Salt and pepper to taste
• Pie crust (you can either use store-bought or homemade*)
• 1 egg + 1 tbsp water (egg wash for the crust)

*This recipe will yield enough filling for two large pies or 4 individual pies –

if you want to make the large pie, you will need to double the dough recipe*

BAREFOOT CONTESSA’S PIE CRUST

• 3 cups flour
• 1  1/2 tsp kosher salt
• 1 tsp baking powder
• 1/2 cup vegetable shortening (i.e. Crisco), cubed
• 1/2 cup unsalted butter, chilled and cubed
• 2/3 – 1/2 cup ice cold water

HOW TO MAKE IT

• Drizzle olive oil over the chicken breasts and sprinkle with salt and pepper
• Place them on a baking sheet and bake in the oven at 350°F for 35-40 minutes or until fully cooked
• While the chicken is cooking, prepare the pie crust if you’re planning on making it yourself
• Once the chicken is cooked, cut it into bite-size cubes

BAREFOOT CONTESSA’S PIE CRUST

• Mix the flour, salt and baking powder in the bowl of a food processor fitted with a metal blade
• Toss in the shortening and butter and coat them with the flour
• Pulse 10 times or until the shortening and butter are about the size of peas
• While the food processor is running, pour in the ice cold water
• Process until the dough is moistened and is beginning to clump together
• Place the dough onto a floured surface and form it into a ball
• Wrap the dough with plastic wrap and place in the refrigerator for at least 30 mins

• Parboil the potato and then cube it – leave the water in the pot and keep the heat on
• In the same pot, blanch the mixed veggies and pearl onions (if the onions are fresh, boil them for 2-3 minutes with the skin on; then remove the onions, cut the root and the onion should just pop out of the skin)
• Put the prepared veggies aside for now
• In a small saucepan, heat the chicken broth and bouillon cube
• In a large pot or saute pan with high sides, melt the butter and saute the onions and whole garlic cloves
• Remove the garlic cloves once they’ve become very fragrant and saute the onions over medium-low heat until they’re translucent
• And the flour while stirring the mixture constantly over low heat – approximately 2 mins
• Add the hot chicken broth to the flour mixture and whisk over low heat for another minute or until it thickens
• Add 2 tsp salt and 1/2 tsp of pepper and the heavy cream – continue to stir
• Add in the cubed chicken, mixed vegetables, potatoes, pearl onions, parsley and thyme – stir the mixture well

PUTTING IT ALL TOGETHER

There are two options for the presentation of this dish…

 

OPTION I – Make it into a classic pie 

• The filling will be enough to make 2 pies – so either half the recipe, or double the dough
• Cut the dough ball  in half and roll it out into a circle on a lightly floured surface
• Drape the dough over the pie dish and press it down against the dish with your fingertips
• Fill the pie with the chicken filling
• Roll out the other half of the dough into a circle on a lightly floured surface
• Cover the pie with this dough and make sure the edges are sealed along the edge of the pie dish
• Brush the dough with the egg wash and make 3 slits on the top
• Bake at 375°F for 1 hour  or until the crust is golden brown and the filling is bubbly – you may want to cover it for part of the time, just check on it while it’s baking to see if it’s getting too brown

OPTION II – Make it into individual pot pies

• Cut the dough ball  in half and then in half again
• Roll 1 quarter of the dough out into a circle on a lightly floured surface
• Place the 1/4 of the chicken filling into an oven-safe bowl or ramekin
• Brush the edge of the dish with the egg wash – this will prevent the crust from sticking to it
• Drape the dough over the dish and leave about 1/2 inch hanging over the side – press the dough down against the side of the dish with your fingertips
• Brush the dough with the egg wash and make 3 slits on the top
• Repeat this with the remaining filling and dough
• Bake at 375°F for 1 hour or until the crust is golden brown and the filling is bubbly