Wednesday, September 28, 2011

Chicken Pot Pie

Can you say comfort food? We had this for dinner last night and it was A. MA. ZING. Every bite we'd all go yummmmm. All the veggies mixed with chicken in a creamy white wine and thyme sauce. Delish! the "pie" on top is made with sharp cheddar cheese, SO good. This is a must make for a rainy, stormy, cool, fall night. It does take a little effort but it's totally worth it. My daughter helped me each step of the way, she's becoming quite a little cook.

The funny thing was, as we all sat at the table trying to wait patiently for the pot pie to cool I had the vivid memory of waiting the Swanson chicken pot pies to cool when we were kids. If we had a sitter or our parents had other things going in the evening we'd often get chicken pot pies for dinner. I usually burned the roof of my mouth on the first bite....who else remembers those frozen individual pot pies?? 

Chicken Pot Pie
Inspired by: Food Network Magazine
For the crust:
2 1/2 cups flour
1/2 tsp. salt
Freshly ground pepper
1 1/2 cups grated sharp cheddar
1 stick cold unsalted butter, cut into pieces
6 T. cold vegetable shortening,( G- I just stuck the can in the freezer for a little while.)

For the Filling:
1 Rotisserie chicken, get all the chicken off it and shred it; (Costco has the biggest chickens)
3 cups chicken broth
5 T. unsalted butter
1 onion, chopped
5 tsp. fresh thyme
6 stalks celery, chopped
6 carrots, chopped
Kosher salt
1/2 lb. mushrooms, sliced
7 T. flour
1/2 cup white wine
2/3 cup heavy cream, plus more for brushing (G-I forgot that step...)
sprinkle of dried parsley

Make the crust: Pulse the flour, salt and 1/4 tsp. pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, about 1 hour.

Meanwhile, prepare the filling: Preheat oven to 400. Melt the butter in large skillet, over medium high heat. Add the onion, thyme, celery, carrots and 1/2 tsp. kosher salt; cook stirring until soft, about 6 minutes. Add the mushrooms and 1/2 tsp. kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 tsp. kosher salt. Bring to a boil, then reduce heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3 to 4 quart baking dish.

Roll out the dough until slightly larger than the baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

G- I used the extra dough and made some biscuts. The turned out great too.

Click here for the printable.


1 comment:

  1. Oh, for Pete's sake, Ginger! Would you just come over and make me one, already? Slobbering all over my keyboard.